You haven’t had paneer like this Paneer Ghee Roast! It’s a rich, spicy, tangy and absolutely delicious curry made special with freshly roasted masalas. This is best enjoyed scooped up with some neer dosa, but it’s just as good on its own.
Can’t get enough of Mangalorean food? You’ve got to try out my Chicken Kori Rotti, Mangalorean Ripe Mango Curry, and Rava Pomfret Fish Fry!
Mangalore loves its ghee roast. The classic Chicken Ghee Roast is made with a freshly roasted spicy and tangy masala that’s fried in ghee – the soul of the dish. This Paneer Ghee Roast is a vegetarian version of the much-loved Mangalorean classic and is just as finger-licking good. A total must-have for paneer lovers!
You can serve this ghee roast as an appetiser, a side dish or as a meal on its own along with neer dosa, rice, roti or even regular dosas. Add some pappadums and an extra squeeze of lemon juice on top and enjoy this goodness!
Quick Walk Through: Paneer Ghee Roast
Ingredients You'll Need To Make Paneer Ghee Roast
Frequently Asked Questions
This ghee roast recipe is super versatile and you can make it with whatever you like – chicken ghee roast, seafood, mushrooms and eggs all work well here. Note: If making this with mushrooms, just mix them with the masala and cook them directly (no need to let the mixture marinate).
You can sub the paneer for tofu and sub the ghee for oil but note that the flavours of the roasted masala will not be as complex without the use of ghee.
Richa’s Top Tricks to make the best Paneer Ghee Roast
- For best results, use my homemade paneer for this paneer ghee roast recipe
- Allow all the roasted masalas to cool down completely before blending them
- When roasting the spices, keep the flame on low and stir continuously to cook everything evenly and prevent the spices from burning.
- Make sure to not cook the paneer for more than 3-4 minutes when you pan-fry it or it will turn rubbery
- Don’t substitute the ghee in this recipe for oil – that will change the flavour profile of this recipe completely
- For best results, use byadgi red chillies for this recipe. If you don’t have these on hand, you can sub for Kashmiri red chillies
- This ghee roast can be stored in an airtight container in the fridge for up to 2-3 days.
If you’re looking for easy paneer recipes to try, this Paneer Ghee Roast gravy has got to be on your list! You just can’t go wrong with roasted paneer, a spicy and tangy masala and some dosas to scoop it all up. Give it a go! If you make this, do send me your recreations over on my IG!
Watch how to Make Paneer Ghee Roast Here
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Paneer Ghee Roast
Ingredients
For Paneer
- 350 Grams Paneer Cubes
- 4 Tablespoons Ghee Clarified Butter
- ½ To ¾ Teaspoon Salt
- ½ Teaspoon Sugar Or Jaggery
- 1 Sprig Curry Leaves Approx 10 Leaves
For Masala
- 10 Dried Byadgi Red Chillies
- 7 Black Peppercorns
- ¾ Tablespoon Coriander Seeds
- ½ Teaspoon Cumin Seeds
- ¼ Teaspoon Fenugreek Seeds
- 10 Peeled Whole Garlic Cloves
- ¼ Teaspoon Tamarind Paste Tamarind Soaked In Water
Instructions
Making Ghee Roast Masala
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Dry roast pepper corns, coriander seeds, cumin seeds and fenugreek seeds for 5-6 minutes on low flame in a pan. You’ll know the spices are done when they start smelling almost sweetish. Stir regularly so that they don’t burn. Transfer to a plate and set aside.7 Black Peppercorns, ¾ Tablespoon Coriander Seeds, ½ Teaspoon Cumin Seeds, ¼ Teaspoon Fenugreek Seeds
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Dry roast Bydagi red chillies on medium heat for 2-3 minutes till they become deep red. Transfer it to the same plate as the spices and set aside.10 Dried Byadgi Red Chillies
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Dry roast Garlic for 2-3 minutes & keep it along with the spices. Let everything cool.10 Peeled Whole Garlic Cloves
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Once cool, transfer everything to a mixer grinder along with tamarind paste, a tablespoon or two of water and blend till smooth. Set aside.¼ Teaspoon Tamarind Paste
Marinating Paneer
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Add 1-2 tablespoons of the masala to the paneer and mix to combine. Set aside for 10 mins.350 Grams Paneer Cubes
Making of Ghee Roast
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In a large pan or kadhai, heat 1 tablespoon of ghee and add the marinated paneer in a single layer. Fry the paneer for 2 minutes on each side. Remove and set aside.4 Tablespoons Ghee
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In the same pan, add the remaining ghee and the remaining masala. Fry the masala for 8-10 minutes while stirring occasionally. You’ll know that the masala is cooked when it turns a deep reddish maroon colour and the ghee starts to separate.
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Add the roasted paneer pieces back to the pan along with salt and sugar and mix to ensure the masala fully coats the paneer. Cover and cook for 5 minutes. Add a splash of water if the masala is too thick.½ To ¾ Teaspoon Salt, ½ Teaspoon Sugar Or Jaggery
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Sprinkle curry leaves, mix and serve hot.1 Sprig Curry Leaves
Notes
- Using Ghee is a must in this recipe for best results. Please don’t substitute it with oil - you just won’t get the same flavour!
- Byadgi chillies can be substituted with Kashmiri Chillies.
- Don’t cook the paneer for more than 3-4 minutes while pan frying it or it’ll turn rubbery
- Make sure the masala is cooked well and you see the ghee separating. I promise your patience will be rewarded!
Nutrition
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