paneer ghee roast recipe with step by step photos – simply delicious recipe of mangalorean style paneer ghee roast recipe.

sharing a vegetarian version of the popular mangalorean chicken ghee roast. paneer ghee roast was requested by a few readers. hence thought of sharing the recipe. the original chicken ghee roast recipes originated in kundapur which is a town near mangalore.

mangalorean food is not new to me. i have grown up savoring mangalorean food delicacies in the family as well as in family functions, weddings etc. thanks to my aunt who makes excellent mangalorean bunt style food at home. her recipes have been made by us many times adapting to our vegetarian lifestyle. a few gems from vegetarian mangalorean cuisine already posted on blog are:

1. mangalore buns
2. veg sambar
3. paneer gassi
4. mangalorean style veg biryani.

this recipe of paneer ghee roast is too good. usually paneer ghee roast is dry and served as a starter snack. here i have made a slight thick gravy since i was serving it with chapatis. later we had with rice. both with rice and chapatis the ghee roast tasted great. if preparing for starter or snack, then you can just cook paneer and nicely pan fry them without adding any water. however, do not cook paneer for too long or else they will become dense.

the kind of red chilies used determines some of the flavor profile in the recipe. usually a mix of 2 types of chilies are used – the larger variety is low in heat and gives a good color. second type are chilies which are small in size and hot in nature. i have used a mix of kashmiri red chilies and guntur chilies. you can also use just one type of red chili. though byadagi chilies are used, but instead of these, you can use kashmiri red chilies. for less spiciness, just use byadagi or kashmiri red chilies.

the taste of the roast to a large extent depends on the type of chilies used. for best results, use either kashmiri red chilies or byadagi chilies along with guntur chilies. with this combination of red chilies, you do get a spicy and tasty paneer ghee roast. also follow the recipe exactly using all the ingredients and do not skip any.

for a vegan alternative, you can use tofu and mushrooms instead of paneer. substitute oil for ghee and cashew curd or almond curd for dairy curd (yogurt). if using mushrooms, then do not marinate for 30 minutes. just mix with the spice paste and then cook till the mushrooms are done.

paneer ghee roast can be served as starter snack. you can also serve it as a side dish with chapatis, neer dosa, dal-rice, sambar-rice or veg pulao.

if you are looking for more paneer recipes then do check:

1. paneer masala
2. kadai paneer
3. paneer kolhapuri
4. methi paneer masala
5. dry chilli paneer recipe.

paneer ghee roast recipe card below:

5 from 4 votes

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paneer ghee roast recipe

paneer ghee roast recipe - simply delicious recipe of mangalorean style paneer ghee roast recipe.

course appetizers, side

cuisine mangalorean, south indian

prep time 15 minutes

cook time 15 minutes

total time 30 minutes

servings 2

rough calories per serving 1198 kcal

author dassana amit

ingredients (1 cup = 250 ml)

for the masala:

• 1 tablespoon ghee
• 2 teaspoons coriander seeds (sabut dhania)
• 1 teaspoon cumin seeds (jeera)
• ¼ teaspoon fennel seeds (saunf)
• ¼ teaspoon whole black pepper (sabut kali mirch)
• 20 fenugreek seeds (methi dana)
• 4 kashmiri red chillies or byadagi red chillies
• 2 guntur red chillies or hot red chillies
• 3 medium garlic cloves (lahsun)
• 1 teaspoon tightly packed tamarind (imli), seeds removed
• 6 tablespoons water for grinding

other ingredients for marination:

• 1 teaspoon lemon juice
• 2 tablespoons fresh curd (dahi or yogurt)
• 200 grams paneer (cottage cheese) - cut in cubes
• salt as required

for sauteing:

• 2 tablespoons ghee
• ⅓ cup chopped onion
• 10 to 12 curry leaves (kadi patta) - kept whole or roughly chopped
• ¼ teaspoon turmeric powder (haldi)
• ¼ cup water
• ½ teaspoon jaggery powder or add as required
• salt as required

how to make paneer ghee roast recipe

roasting spices and preparing masala paste:

1. heat 1 tablespoon ghee in a thick bottomed pan or kadai or a cast iron skillet. use a well seasoned pan. 

2. once the ghee melts, add all the spices - 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon fennel seeds, ¼ teaspoon whole black pepper, 20 fenugreek seeds (methi dana), 4 kashmiri red chillies (or byadagi red chillies) and 2 guntur red chillies (or hot red chillies).

3. on a low flame stirring often roast the whole spices till they become aromatic. 

4. once the spices are roasted well and aromatic, add 3 medium garlic cloves (lahsun) and 1 teaspoon tightly packed tamarind (imli). mix well and switch off the flame. let this spice mixture cool.

5. take all of the roasted spice mixture in a small grinder jar or chutney grinder.

6. add 6 tablespoons water and grind to a smooth paste. do not make the ground paste too thin. if you make the paste thin, then skip adding water later.

7. take all of the masala paste in a mixing bowl.

8. add 2 tablespoon fresh curd (dahi or yogurt), 1 teaspoon lemon juice and salt as per taste.

9. add 200 grams paneer cubes. mix very well.

10. gently mix the paneer cubes with the masala so that the paneer cubes are well coated with the masala.

11. marinate paneer for 30 to 45 minutes. if keeping for a longer time, then refrigerate.
    

12. in the grinder jar, add ¼ cup water and just swirl the jar, so that the masala paste which is stuck to the sides and bottom of the jar gets mixed with the water. you can also use a spatula or steel spoon to mix. keep aside.

making paneer ghee roast:

1. heat 2 tablespoons ghee in the same pan.

2. add ⅓  cup chopped onions.

3. next add 10 to 12 curry leaves (kadi patta) - kept whole or roughly chopped and ¼ teaspoon turmeric powder (haldi).

4. mix very well and sauté for 3 to 4 minutes or till the onions turn translucent on a low to medium-low flame.

5. now add all of the marinated paneer mixture. also add all the masala scraping the bowl.

6. mix very well.

7. add ½ teaspoon jaggery powder and mix again.

8. add ¼ cup of masala mixed water or plain water.

9. mix again very well.

10. simmer paneer ghee roast gravy for about 2 minutes on a low to medium-low flame. do not overcook the paneer as then the cubes will become dense and hard.

11. once done, then switch off the flame. the paneer ghee roast gravy will thicken and you will see specks of ghee on top.

12. serve paneer ghee roast hot garnish with some fried curry leaves or coriander leaves. you can also just serve paneer ghee roast without any garnish. accompany onion slices and lemon wedges.

recipe notes

tips for making paneer ghee roast recipe:

• you can use tofu and mushrooms instead of paneer.
• you can substitute oil for ghee and cashew curd or almond curd for dairy curd (yogurt).
• if using mushrooms, then do not marinate for 30 minutes. just mix with the spice paste and then cook. no need to add water while cooking mushrooms.
• red chilies can be added less or more as per your preferences.

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how to make paneer ghee roast recipe:

1. heat 1 tablespoon ghee in a thick bottomed pan or kadai or a cast iron skillet. use a well seasoned pan.

2. once the ghee melts, add all the spices – 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon fennel seeds, ¼ teaspoon whole black pepper, 20 fenugreek seeds (methi dana), 4 kashmiri red chillies (or byadagi red chillies) and 2 guntur red chillies (or hot red chillies).

3. on a low flame stirring often roast the whole spices till they become aromatic. i have used a cast iron griddle and roasted the spices for about 4 minutes. time will vary with the thickness and material of the pan along with the intensity of flame.

4. take care while roasting, so that the spices do not burn. ensure that the spices and red chilies are roasted well as we are not going too cook them further much.

5. once the spices are roasted well and aromatic, add 3 medium garlic cloves (lahsun) and 1 teaspoon tightly packed tamarind (imli). mix well and switch off the flame. let this spice mixture cool.

6. take all of the roasted spice mixture in a small grinder jar or chutney grinder.

7. add 6 tablespoons water and grind to a smooth paste. do not make the ground paste too thin. if you make the paste thin, then skip adding water later.

8. take all of the masala paste in a mixing bowl.

9. add 2 tablespoon fresh curd (dahi or yogurt) and salt as per taste.

10. mix very well.

11. next add 1 teaspoon lemon juice. mix again very well.

12. add 200 grams paneer cubes.

13. gently mix the paneer cubes with the masala so that the paneer cubes are well coated with the masala. cover the bowl and marinate paneer for 30 to 45 minutes. if keeping for a longer time, then refrigerate.

14. in the grinder jar, add ¼ cup water and just swirl the jar, so that the masala paste which is stuck to the sides and bottom of the jar gets mixed with the water. you can also use a spatula or steel spoon to mix. keep aside.

15. here’s the marinated paneer after 45 minutes.

16. heat 2 tablespoons ghee in the same pan.

17. add ⅓ cup chopped onion. next add 10 to 12 curry leaves (kadi patta) – kept whole or roughly chopped and ¼ teaspoon turmeric powder (haldi).

18. mix very well and sauté for 3 to 4 minutes or till the onions turn translucent on a low to medium-low flame.

19. now add all of the marinated paneer mixture. also add all the masala scraping the bowl.

20. mix very well.

21. add ½ teaspoon jaggery powder and mix again.

22. add ¼ cup water.

23. mix again very well.

24. simmer paneer ghee roast gravy for about 2 minutes on a low to medium-low flame. do not overcook the paneer as then the cubes will become dense and hard. once done, then switch off the flame. the paneer ghee roast gravy will thicken and you will see specks of ghee on top.

serve paneer ghee roast hot garnish with some fried curry leaves or coriander leaves. you can also just serve paneer ghee roast without any garnish. accompany onion slices and lemon wedges.