½teaspoonKashmiri Red Chilli Powder2 Dried Kashmiri Red Chillies
1teaspoonGhee
Water as needed
To make Paneer Marinate –
200gm Paneer Cubed
3tablespoonCurd
1tablespoonLemon Juice
Salt as needed
To make Paneer Ghee Roast –
½cupFinely Chopped Onions
2tablespoonGhee
¼teaspoonTurmeric Powder
1teaspoonJaggery Powder
Few Fresh Curry Leaves
Salt as needed
Water as needed
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Instructions
In a heavy bottom pan, heat 1 teaspoon of ghee. Add all the ingredients under the masala list except the Kashmiri red chilli powder if you are using it, instead of the chillies and tamarind, garlic pods.
Roast until they are golden and fragrant. Now add tamarind and garlic pods. Heat for a minute and remove from heat. Cool down completely.
Add it to a mixer jar along with Kashmiri red chilli powder.
Grind into a smooth paste by adding some water if needed. Set this aside.
In a bowl, add cubed paneer along with the prepared masala paste, lemon juice, curd and salt as needed.
Mix well and set it aside for 30mins to one hour. For longer periods, store it in fridge.
In the same heavy bottom pan, heat 2 tablespoon ghee and add curry leaves.
As they splutter, add finely chopped onions.
Fry until they turn light golden brown.
Add the marinated paneer.
Next add about ¼ cup of water and mix well. Cook it for about 3-4 mins.
Add turmeric powder and jaggery, cook it on low flame for another 7-8 mins.
As it comes together and is in semi gravy consistency with ghee leaving from the sides, remove from heat.
Serve hot with any Indian flat bread or pulao or cook it further to a dry consistency to serve as starter.