The classic ‘Chicken ghee roast’ originated in the kitchens of Shetty’s lunch home in Kundapura, a tiny coastal city in Karnataka. This dish has also been the pride (among many other mouth-watering dishes) of coastal region, putting Mangalore – Udupi on the food map, yet another time.
It was not until Mr. Kripal Ammanna of food lovers tv entered the kitchens of Shetty’s lunch home, exploring their exquisite dish, gave us a thought of recreating in our kitchen. The owners generously showed the preparation of their “original” creation to the whole world. In the show, we see the ingredients that goes into the preparation of the ghee roast masala.
We took inspiration from there, experimented with the proportion of ingredients best known to us and came up with this ‘Paneer Ghee roast’, which oozes ghee in every bite. The preparation is simple, minimal ingredients, but the roasting of masala in ghee is time consuming and key to the taste.
So, here is our version of the paneer ghee roast, inspired by the original makers of the legendary chicken ghee roast. Try this dry Ghee roast recipe as a side dish with Neeru Dosa or Chapathi or as a starter.
Steps:
Make fine paste of masala ingredients from Ghee roast masala section .
Cut Paneer into cubes and marinate in pinch of turmeric and salt. Shallow fry paneer till it changes colour.
Fry curry leaves and some
cashew, till golden brown , Add masala and mix
well.
Keep stirring at intervals,
adding little ghee every time.It takes about 15 minutes to
cook, you will know when the masala changes from its bright red colour to darker
shade. Add fried paneer, little
ghee, salt and give a gentle mix.
Close the lid and let the paneer cook in the aroma of the masala for about 5-10 minutes. Serve with Neeru Dosa, Chapathi or Ghee rice.
Ingredients
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-
Curry
leaves -
Salt
-
Ghee 1/4cup
-
Coriander powder 1 tsp
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Lime juice 1 tsp
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Ghee roast masala:
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Byadgi chilli 10
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Coriander seeds 2 tbsp
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Cumin seeds 2tsp
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Black pepper 1tsp
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Garlic cloves 10 cloves
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Cashew 1/4 cup
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Poppy seeds 1tsp
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Ginger 1 inch
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Paneer 200gms
Method
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Cut Paneer into cubes and marinate in pinch of turmeric and salt.
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Soak red chillies in luke warm water for 30 minutes
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Roast black pepper corn in ghee (frying optional
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Make fine paste of masala ingredients(Ghee roast masala).
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In a pan, heat 1tbsp ghee
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Shallow fry paneer till it changes colour. Remove fried paneer and add 2tbsp of ghee to the pan.
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Fry curry leaves and some cashew, till golden brown
-
Add masala and mix well.
-
Keep stirring at intervals, adding little ghee every time.
-
It takes about 15 minutes to cook, you will know when the masala changes from its bright red colour to darker shade.
-
Add fried paneer, little ghee, salt and give a gentle mix.
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Close the lid and let the paneer cook in the aroma of the masala for about 5-10 minutes.
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Finally, adjust salt and squeeze half a lime for the tinge, and sprinkle 1 tsp of coriander powder.
Note
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For gravy, add 1/4 cup of water and bring to a boil just before the last step.
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Byadagi chilli can be adjusted as per the need of spice level
