Ghee roast mix
Hello HTS Community
It’s time for a spicy number. This recipe of ghee roast masala is to die for. You can use this for chicken, paneer, mushroom, tofu or just about anything you like. Want to eat a spicy appetizer, or a main course curry with rice or chapati, this Ghee Roast Masala recipe is your solution.
The recipe includes the use of two types of red chillies, one that gives it the color and other one for the heat and flavor. I generally use Kashmiri red chillies for the color, and Guntur red chillies for the heat. If you do not it to be spicy, just use the kashmiri one.
| Prep time: 5 minutes | Cooking time: 5 minutes | Total time: 10 minutes |
Ingredients you will need:
- Ghee- 1 tablespoon
- Sabut Dhaniya (coriander seeds) – 2 teaspoon
- Jeera (cumin)- 1 teaspoon
- Saunf (fennel seeds)- 1/4 teaspoon
- Sabut Kali Mirch (black peppercorns)- 1/4 teaspoon
- Kashmiri red chilli- 3
- Guntur red chilli- 2 (reduce for less heat)
- Garlic cloves- 3
- Tamarind (seedless, tightly packed)- 1 teaspoon (1+1/2 teaspoon if using readymade paste)
- Gud (Jaggery)- 1/2 teaspoon
- Water (for grinding)- 5 teaspoon
Steps to make Ghee Roast Mix:
- In a heavy bottom pan, melt 1 tablespoon ghee. Add the spices, coriander, cumin, fennel, black peppercorns, kashmiri and guntur chillies.
- Roast the spices on low flame, until aromatic. It should take about 3 minutes. Do not let the spices burn.
- Once aromatic, add garlic cloves and tamarind, mix well and switch off the flame. Let it cool down.
- In a mixer grinder, add the roasted spices along with the gud (jaggery) and water and make a smooth paste. It should not be very thin or runny. Limit the water content while grinding.
Your ghee roast masala is now ready for use. If you plan to make chicken and paneer, use the paste to marinate. For mushrooms and other vegetables, no need to marinate. Serve the appetizer with onions and the curry with malabar parotta and rice.