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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


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


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.


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.