PANEER GHEE ROAST
I had been to Little India three days back and sourced some Malai Paneer from Moghul Sweet shop at Little India Arcade. I had not exactly decided what to do with the Paneer, but was sure not to prepare the usual Matar Paneer or Paneer Butter Masala. While brainstorming on what to cook I got to see Paneer Ghee Roast on Raji's space and went on to experiment.
While I post this...... it is also interesting to note that Paneer Ghee Roast was part of the dinner menu served to the Chinese President Mr. Xi Jinping at the India - China summit held at Mahabalipuram on Oct 11th and 12th 2019 hosted by our Honorable Prime Minister Mr. Narendra Modi. That was a coincidence and I was amused. Click here to have a look at the dinner menu for the event.
Read on now....
Preparation time: 5 min
Cooking time: 20 min
Spice Level: Medium/ Spicy
Source : Raks Kitchen
Serves : 2-3 or more
|Amount Per Serving|
|% Daily Value *|
|Total Fat 27 g||42 %|
|Saturated Fat 16 g||82 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 67 mg||22 %|
|Sodium 144 mg||6 %|
|Potassium 73 mg||2 %|
|Total Carbohydrate 5 g||2 %|
|Dietary Fiber 1 g||5 %|
|Sugars 1 g|
|Protein 14 g||29 %|
|Vitamin A||20 %|
|Vitamin C||15 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 250 - 300 gm Paneer ( Regular or Malai, but use fresh Paneer)
- 2 tbsp ghee plus 1 tsp
- 3-4 tbsp of thick Yoghurt
- 2-3 flakes garlic
- 4-5 Red Chillies ( Kahsmiri red chillies or equivalent)
- 1.5 tsp Coriander seeds
- 3/4th tsp Cumin seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Pepper corns
- 4-5 granules Carom seeds ( Ajwain/ Omam - totally optional)
- 1 tsp Besan flour (optional - see notes)
- 1/2 tsp Raw sugar / Pounded Jaggery
- 1/2 tsp Turmeric
- Tamarind ( size of a small gooseberry)
- Half a lemon
- Salt to taste
- A sprig of Curry leaves
- Roast all the spices ( coriander, cumin, fenugreek, pepper, chillies) leaving tamarind and garlic in 1 tsp ghee and turn off heat.
- Once done add tamarind and garlic into the hot pan and let it sizzle and cool down.
- Meanwhile, cut Paneer into cubes and set aside.
- Whisk Yogurt with turmeric, besan and salt and set this aside as well.
- Grind the cooled spice along with tamarind, garlic and jaggery/ sugar into an almost fine powder and mix into the prepared yoghurt paste.
- Mix well to make it lump free. Squeeze in the lemon.
- Dunk the Paneer cubes into the above mixture and gently stir to coat well. Let it sit for about 30 to 45 min.
- Heat a seasoned iron pan or a non stick pan and heat 2 tbsp homemade ghee. Throw in the torn curry leaves when hot.
- Gently transfer the Paneer cubes and mixture into the hot ghee and cook until the spice paste condenses and coats all side to become a semi dry curry.
- Use a pair of tongs to turn cubes now and then to ensure even cooking.
- Once done transfer to a plate or bowl and serve immediately with a fork or toothpick.
- The recipe calls for Kashmiri chillies. if you have a higher spice tolerance add regular chillies along .
- Use real thick yoghurt. Hung curd should also work. If you have curds with higher whey water content, add besan to thicken it ( while this will impart a mild nutty flavour to the recipe,I don't think it would change the recipe outcome to a great extent. Besan and Carom seeds are however not added in the original recipe.
- Always use fresh Paneer for Paneer recipes. Frozen paneer tends to lose lot of whey and disintegrate during cooking( my experience) and resembles scrambled eggs while cooking.Fundamentally, loses texture.
- Marinate the Paneer : Whilst this step is optional, I recommend to do so as I feel the masala seeps in better.
- Use a well seasoned iron pan or a good grade non stick pan. Else , the Paneer tends to stick to the cooking surface. So, do not move around until you finish cooking.