What you need
For the Ghee Roast Paste
15 - 20 Byadige Chilli
5 - 6 pods of Garlic
1 inch Ginger
2 lemon size tamarind
200 grams Paneer
2 - 3 tablespoon Ghee
Coriander to garnish
How to make it
Ghee Roast Paste
- Boil Byadige Chilli in water for about 15 - 20 minutes.
- Once they come to room temperature, add in the rest of the ingredients and grind well to smooth paste. Do not add too much water while grinding.
- Your Ghee Roast paste is ready. This paste can be stored in the freezer for almost 6 months.
Paneer Ghee Roast
- Heat a little oil/ghee and roast paneer slightly. Remove.
- In the same pan, add in Ghee and let it melt.
- Add in the desired amount of Ghee Roast Masala paste and sauté it for a couple of minutes.
- Toss in the roasted Panner, and cook well to make sure the Masala is coated well.
- Garnish with finely chopped coriander.
Please Note: You can substitute panner with mushrooms or blanched cauliflower too.