Ghee roast 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


  • 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.


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

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


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