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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.
Course Main Course
Cuisine Indian, South Indian Cuisine, South-Indian
Keyword Paneer Ghee Roast, Paneer Mangalorian Style, Paneer Pesarattu, Paneer Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Pooja Mahto

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

 
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.

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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