Paneer Ghee Roast is a beautiful Recipe of Paneer. It is a dish from Mangalore, Karnataka.
The softness of Paneer due to roasting in Ghee for 8-10 minutes, and then coated with a spicy, but flavourful masala is something Heaven for me.
Try this dry Mangalorean Ghee roast recipe, it tastes truly delicious.
Generally, this recipe is made with Chicken or Meat.
The Recipe is a dedication to all Non-Meat Lovers, and is made with Paneer, hence the Name “Paneer Ghee Roast”.
About the Recipe
Paneer Ghee Roast is Made with Roasting Paneer in heaps of Paneer.
The Recipe is semi-gravy or you can say, it’s semi-dry gravy.
Paneer Ghee Roast is spicy due to Red Chillies, Tangy due to Tamarind, and Sweet due to Jaggery.
So, you will feel a burst of flavours on your tongue, only with a spoonful of this Dish.
Kashmiri red chilli lends a beautiful red colour without adding too much heat and bedayagi chilli adds the perfect amount of heat and a distinct taste to this paneer dish.
Ingredients Used
Vegetables: Curry leaves, Ginger-Garlic, Onion.
Dairy Products: Curd, Paneer, Ghee.
Spices used: Fenugreek Seeds, Fennel Seeds, Red Chilies, Kashmiri Red Chilies, Black Peppercorns, Cumin Seeds, Coriander Seeds, Cloves.
Serving Suggestions
The recipe is an ideal party starter or as an appetiser, but can also be served as a side dish to dosa and roti.
It tastes super delicious if served with some Layered Paratha or Lachcha Paratha.
Video Link
Step by Step Recipe
Masala Preparation
Roast all the Spices and Herbs for 2-3 minutes on low flame and then transfer into a Masala Jar. Add Garlic, Tamarind Water, and a tsp of Water and Grind the Masala into a Smooth Paste.
Frying Paneer
Heat a cup of Desi Ghee in a Kadhai. Place the paneer cubes in it and Roast it to Brown on Low- Medium Flame. Turn the Paneer, so that all the sides get Roasted.
Making Gravy
Use the Same Leftover Ghee to make Gravy. Add 2 finely chopped Onions to it and Saute it till Translucent. Once the Onion is Translucent, add Grounded Masala. Cook well to 10-15 minutes on medium flame.
Add Whisked Curd, and Salt and Stir Well. Cook for few more minutes. Add Jaggery. When Jaggery melts, add the Roasted Paneer cubes and Curry leaves. Cover the Kadhai with lid and Let the Paneer simmer and Coated beautifully with the Gravy.
Gravy will start to dry and Now set the flame on High and Keep Stirring continuously for 5-6 minutes so that the masala does not burn from the Bottom.
Turn off the Flame and Add a tbsp of Ghee. Paneer Ghee Roast is Ready to Serve.
Recipe Card
Paneer Ghee Roast Recipe
The softness of Paneer due to roasting in Ghee for 8-10 minutes, and then coated with a spicy, but flavourful masala is something Heaven for me.
Servings 6
Ingredients
Masala Preparation
- 2 tbsp Coriander Seeds
- 2 tbsp Cumin seeds
- 5-6 Kashmiri Red Chilies
- 1 tsp Fenugreek Seeds
- 1 tbsp Fennel Seeds
- 1 tbsp Black Peppercorn
Gravy and Frying Paneer
- 1 cup Ghee
- 300 gm Paneer cubes
- 2 tsp Jaggery
- 1 cup Whisked Curd
- as per taste Salt
- 10-12 Curry leaves
Instructions
Preparing Masala
- Roast all the Spices and Herbs for 2-3 minutes on low flame and then transfer into a Masala Jar.
- Add Garlic, Tamarind Water, and a tsp of Water and Grind the Masala into a Smooth Paste.
Roasting Paneer
- Heat a cup of Ghee in a Kadhai. Add the Paneer Cubes and Roast on low- medium flame till browning of Paneer. Turn the Paneer, so that all the sides get Roasted.
- Turn the Paneer, so that all the sides get Roasted.
Making Gravy
- Use the Same Leftover Ghee to make Gravy.
- Add 2 finely chopped Onions to it and Saute it till Translucent.
- Once the Onion is Translucent, add Grounded Masala. Cook well to 10-15 minutes on medium flame.
- Add Whisked Curd, and Salt and Stir Well. Cook for few more minutes.
- Add Jaggery. When Jaggery melts, add the Roasted Paneer cubes and Curry leaves.
- Cover the Kadhai with lid and Let the Paneer simmer and Coated beautifully with the Gravy.
- Turn off the Flame and Add a tbsp of Ghee.
- Paneer Ghee Roast is Ready to Serve.
Notes
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To make the Gravy dry, set the flame to high 5 minutes before turning the flame off. Keep Stirring continuously for 5-6 minutes so that the masala does not burn from the Bottom.
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