Strive Healthy and Tasty Paneer Recipes with Organic Ghee Roast Spice Paste

The Ghee Roast Masala Paste Recipe originates from the coastal town of Kundapur in the Mangalorean region in the state of Karnataka about 50 years ago according to a few anecdotal traces that could be followed leading to its origins. The original recipe consisted of only a few locally sourced ingredients that primarily included sun dried Byadagi Chillies, whole spices and Ghee.

But as we have come along in the evolution of the modern cuisine and gastronomy there have been several different interpretations of the original recipe from the Chef’s or individual’s perspective where several unconventional ingredients are used in order to give a balance or add a different dimension in terms of the flavour.

Similarly, at Picosa we have created an incredibly healthy and tasty version of the prominent Spice paste which is so extensive to use that it can be used a seasoning for your meat to make kebabs, burgers or to make a silky textured curry or sauce to accompany your chicken, mutton. You can always use an assortment of vegetarian ingredients like, paneer, soy, tofu or any vegetables of your liking to make a wide array of absolutely delicious, healthy meals.

At Picosa, keeping our aim of “Always providing a restaurant quality of the popular spice pastes without compromising on our customer’s long-term health and well-being” we only use organic and responsibly grown and sourced ingredients. Using Picosa Organic Spice Pastes don’t need any additional ingredients and can be combined with your vegetables or meat of choice to save you a lot of time and efforts to provide incredibly quick and extremely healthy meals.

Our version of the Ghee Roast Spice Paste is made from a combination of Organic Byadagi Red Chillies and Kashmiri Red Chillies that are soaked overnight and ground into a smooth paste using a stone grinder. Onions, garlic, ginger, curry leaves and organic whole spices like coriander seeds, cumin seeds, fennel seeds, caraway seeds, star anise, cinnamon, green cardamom, black cardamom, cloves, black pepper, stone-flower form the other integral part of it which are combined with the chilly paste and only 100% cooked in organic ghee. We preserve it with nutrient-rich Himalayan Pink Salt and Apple Cider Vinegar.

A lot of our similar commercial products available in the market use a Combination of Ghee and Sunflower Seed Oil, Cottonseed oil or Refined Vegetable Oil in order to make it cheaper which is detrimental to your health if consumed over prolonged periods of health which is the striking USP of our Picosa Spice Paste. Also, our spice pastes have incredibly low carbohydrate content that allows to compensate the additional carbohydrates that are obtained from the vegetables you pair our spice paste with.

A lot of our research has gone into formulating the final recipe of our Organic Ghee Roast spice paste as the contents (Ingredients) are not only great for your body but especially your nervous system, which comprises of our brain.

Since we are now heading into peak summer season, we are lucky to have a whole assortment of diverse, bright coloured, nutritious vegetables a refreshing salad or a stir-fry is definitely the way to go for a scrumptious meal to gorge upon.

Summer Charred Paneer Stir Fry   

Ingredients (Serves 3-4 People) –

Picosa Ghee Roast Masala Paste – 150 grams

Paneer – 500 grams

Red Bell Pepper (Diced) – 2

Green Bell Pepper (Diced) – 2

Yellow Bell Pepper (Diced) – 2

Baby Aubergine (Sliced) – 100 grams

Leek (Sliced) – 100 grams

Red and Yellow Cherry Tomatoes – 200 grams

Spring Onion (Sliced) – 100 grams

Pecans (Toasted) – 50 grams

Sesame seeds (Toasted) – 5 grams

Wild Roquette Leaves (Or any leaves of choice) – 100 grams

Extra Virgin Olive Oil (For Dressing and Assembling)– 30 ml

Steps –

1. In a large mixing bowl, add the pieces of paneer and Picosa’s Organic Ghee Roast Spice Paste to it and mix properly letting all of them to coat evenly with the paste. Refrigerate it for a minimum of an hour.
2. Now prepare all the vegetables (cut the Red, Green, Yellow Bell Peppers, Spring Onions, Baby Aubergines, Cherry Tomatoes) as per the aforementioned manner.
3. In a non-stick frying pan, on a medium flame add a little extra virgin olive and add the marinated pieces of paneer to the pan to grill.
4. Get an even grill on all the sides by constantly turning to get the charred flavour and texture.
5. Sprinkle toasted sesame seeds on the charred pieces of paneer and allow it to rest.
6. Now to assemble the rest of the salad, in the same frying pan with the remaining extra virgin olive oil add the leeks, followed by the aubergine and bell peppers and sauté them for a couple of minutes until they are almost cooked.
7. Add the red and yellow cherry tomatoes allowing them to blister a little.
8. Finish off the stir fry with adding the fresh Roquette leaves and sauté them for 20 seconds.
9. Season well with salt and pepper and set aside the stir fry mixture adding the grilled paneer pieces to it, freshly chopped spring onion greens and toasted pecans to it mixing everything well to.

Additional Notes: –

1. You can cut the pieces of paneer in desired shapes and the grilling would take time according to the size of the cut.
2. You can always substitute Tofu if lactose intolerant and it will yield similar results.
3. You can always opt out for nuts if allergic to nuts.
4. You can swap Wild Roquette leaves for Arugula, Watercress and Baby Spinach leaves to yield the best results.