Ghee roast masala paste

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FOR THE MASALA PASTE:

20 byadgi / Kashmiri red chillies

1 tsp coriander seeds / dhaniya

1/2 tsp cumin seeds / jeera

4-5 pepper corns / kaali mirch

3-4 fenugreek seeds/ methi

6 garlic cloves

Small gooseberry size tamarind

Salt to taste


PROCEDURE:

  • Deseed the red chillies and soak in water for 20 minutes.
  • Peel the garlic cloves. Grind all the ingredients adding little water and make a fine paste.
  • In a pan heat 6-7 tsp ghee, add 3/4 cup ground masala paste and fry on a low flame till it changes the clour and leaves the ghee .



  • Once the paste is ready, let it cool completely. Store it in an airtight container and keep in the freezer.
  • To make ghee roast marinate the prawns or paneer with curds, turmeric powder and salt. Keep aside for 20 mins.
  • Heat a pan put the marinated prawns,cook for 5 mins,add masala paste as per your taste and cook further for 5-10 minutes
  • If you are making paneer ghee roast, marinate paneer cubes with curds, salt and turmeric powder, keep aside for 20 minutes
  • Heat a pan put marinated paneer ,masala paste as per taste and cook for 10 minutes and your ghee roast is ready to use.
  • Enjoy with neer dosa or ghee rice.

Comments

  1. Culinary Treats23 September 2020 at 08:13

    All your recipes are always the best. How long can we store this paste in the refrigerator?

    ReplyDelete
    Replies
    1. Nandini Kini4 November 2020 at 17:34

      Sorry. Saw this message today. you can store this in the freezer for nearly 6-8 months.

      Delete

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