Ghee Roast | (Made With Sun Dried Spices With Overtones Of Garlic & Different Chillies) – Spiced Right – 100gm

Ghee Roast | (Made With Sun Dried Spices With Overtones Of Garlic & Different Chillies) – Spiced Right – 100gmA traditional ghee roast spice mix with fiery flavours of roasted spices. Made with sun dried spices with overtones of garlic and different chillies. Ghee roast masala is known for its aromatic blend of spices that infuses a tantalising fragrance into the dish. The spices, when roasted in ghee, release their essential oils, enhancing the overall aroma of the preparation. Our masala blend typically includes spices like red chilli, coriander, cumin,

A traditional ghee roast spice mix with fiery flavours of roasted spices. Made with sun dried spices with overtones of garlic and different chillies. Ghee roast masala is known for its aromatic blend of spices that infuses a tantalising fragrance into the dish. The spices, when roasted in ghee, release their essential oils, enhancing the overall aroma of the preparation. Our masala blend typically includes spices like red chilli, coriander, cumin, fenugreek, and mustard seeds, creating a warm and spicy profile. This combination contributes to the distinctive taste of Ghee Roast dishes.

MADE OF

Red chilli, Byadgi chilli, Black peppercorn, Cumin seed, Fenugreek seed, Mustard seed, Coriander seed and Garlic

BEST WITH

Paneer, Potato, Chicken, Mutton

RECIPIE (Serves 2 persons)

Ingredients

• Paneer-300GMS
• Onion chopped: 2 medium-sized onions (60 g)
• Curry leaves: 2 sprigs
• Mustard seeds: 1.5 tsp
• Hung curd: 30–40 g
• Red chilli powder, 1 tbsp
• Ghee Roast Masala: 3–4 tbsp
• Jaggery- 10gms
• Tamarind pulp: 1 tbsp. thick pulp
• Lemon, 1 tsp
• Fresh chopped coriander, 1 sprig
• Ghee, 3 tbsp
• Turmeric powder: ½ tsp

Method

• Cut the paneer into small cubes. Marinate the paneer with curd, red chilli powder, 1 tsp salt, turmeric and lemon juice. In a pan take 1 tbsp ghee and sear the paneer on all sides and keep aside.
• In the same pan, take 2 tablespoons of ghee, allow it to heat, and then add mustard seeds and curry leaves. Once the mustard seeds start crackling, add the chopped onion and cook it till it turns light golden brown.
• Add the seared paneer and the ghee roast masala, add 15 ml of water to it and allow the masala to cook for 2–3 minutes. Add seasoning (salt) to taste.
• Once the masala is cooked and the oil separates, add the tamarind and jaggery. mix well, as the jaggery will help to balance out the taste. Garnish it with freshly chopped coriander. Serve hot. Make sure that the curry is not runny and coats itself completely around the diced paneer. Please note that instead of paneer, you can use any other vegetables or your choice of meat.

Shelf Life: Best Before 06 Months