Enjoy the rich, indulgent flavours of this delicious Paneer Ghee Roast recipe that balances the creaminess of paneer with the aromatic essence of ghee and spices. Saut ing cubed paneer in ghee brings this Paneer Ghee Roast recipe to a boil, achieving a golden, crispy exterior with a tender, melt-in-your-mouth interior. The dish is full of roasted spice flavours, namely cumin, coriander, and red chilli, infused with every bite with the kind of depth in flavour that tantalises your taste buds. Made with yoghurt, ginger, garlic, and a blend of spices, the marinade lets paneer soak all the aromatic goodness. It's so delightful, every bite with ghee roasting the paneer, giving it a rich, buttery flavour that elevates this dish to a new level of healthy goodness. Garnished with some fresh curry leaves and a squeeze of lime, this dish is as delicious to the eye as it is flavourful. It is good to serve as a starter or for appetisers, but it is certainly usable as a side dish. Be it when entertaining guests or having an occasional comforting meal at home, the richness and spice of this dish would ensure everybody hungers for more. Try out this recipe today for an authentic culinary experience!

• 200 gms paneer
• 3 tbsp ghee
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp fennel seeds
• 1/4 tsp black pepper
• 20 fenugreek seeds
• 4 red chillies
• Salt
• 3 cloves
• 1 tsp tamarind
• 1 tsp lemon
• 2 tbsp curd
• 1/3 cup onion
• 10-12 curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp jaggery powder

• Let's explore the recipe of Paneer ghee roast. Grab your kadai or cast-iron skillet and heat a tablespoon of ghee over low heat.
• Once the ghee melts, add whole spices: 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1 teaspoon fennel seeds, 5 black peppercorns, 1/2 teaspoon fenugreek seeds, 2 Kashmiri red chilies, and 2 Guntur red chilies.
• Stir and roast the spices until aromatic, ensuring they don't burn.
• Add 2 minced garlic cloves and a small piece of tamarind, giving it a quick stir.
• Turn off the heat and let the mixture cool for a few minutes before transferring it to a grinder.
• Add 6 tablespoons of water and blend into a smooth, thick paste.
• In a bowl, mix the ground masala paste with 3 tablespoons of curd, 1 teaspoon lemon juice, and salt to taste.
• Add 200 grams of paneer cubes to the marinade, ensuring they are thoroughly coated.
• Let the paneer marinate for 30-45 minutes. If marinating longer, refrigerate it.
• Swirl water in the grinder jar to collect any leftover masala paste for later use—it's liquid gold!
• Heat 2 tablespoons of ghee in the same pan over medium heat.
• Add 1 finely chopped onion, a handful of curry leaves, and ¼ teaspoon turmeric powder.
• Saut until the onions turn translucent and fragrant.
• Add the marinated paneer along with any leftover masala from the bowl.
• Stir gently to keep the paneer cubes intact.
• Sprinkle 1/2 teaspoon jaggery powder to balance the flavors.
• Adjust the gravy consistency with the reserved masala water or plain water as needed.
• Let the paneer simmer on low to medium-low heat for 2-3 minutes, ensuring it absorbs the flavors without overcooking.
• When the gravy thickens slightly and ghee floats to the top, it's ready.
• Turn off the heat and transfer to a serving dish.
• Garnish with fried curry leaves or fresh coriander.
• Serve this paneer ghee roast hot with sliced onions, lemon wedges, flatbreads, or steamed rice.
• This paneer ghee roast is rich, flavorful, and indulgent—a perfect comfort dish!