on Apr 20, 2021, Updated Mar 06, 2024
About Paneer Ghee Roast
You must have heard about the popular Mangalorean chicken ghee roast (Kundapur roast) or its various versions, such as prawns ghee roast or mutton ghee roast. In this post, I am sharing a vegetarian version of this recipe using paneer: Paneer Ghee Roast. Marinated soft paneer dunked in a fiery red and spicy yogurt-based gravy loaded with ghee; this curry is a treat to your tastebuds. I find paneer ghee roast to be a little unique, and when I am bored with my usual paneer curries, I always go for this one. This curry gets most of its flavor from the freshly roasted masala with dry red chilies and some of my favorite whole spices. This is unique, as it has a tangy-sweet flavor from tamarind and jaggery. Spicy, sweet, and tangy, all 3 flavors in one curry; what else do you need? You can also serve this dish as an appetizer. Just keep the gravy a little less. I love to serve it with soft neer dosa, flaky laccha paratha, or appams, but it tastes great with almost everything. You can serve it as a starter if you make it a little dry. This curry is vegetarian and gluten-free. You can double or triple the recipe as per your need. If you want to try more paneer curries, I have many options.
Methi Malai Paneer Paneer Korma Matar Paneer Kadai Paneer Paneer Masala Saag Paneer Paneer Jalfrezi Paneer Pasanda Palak Paneer Paneer Butter Masala
Ingredients
To Marinate The Paneer
You will need just 3 ingredients – paneer, lime juice, and salt. You can make your paneer or buy it from an Indian store nearby. If you use store-bought paneer, soak it in warm water for about 5 minutes before use. Paneer is available in the refrigerator section of an Indian store or the Asian aisle in the supermarket. Use freshly squeezed lime juice for the marination.
For The Ground Masala Paste
To make the fresh masala paste, you will need Kashmiri dry red chilies, whole coriander seeds, cumin seeds, fennel seeds (saunf), fenugreek seeds (methi dana), cloves (laung), and black peppercorn (kali mirch). To make the curry spicier, you can use Thai chilies (or Indian Guntur chilies) instead of Kashmiri red chilies.
For The Curry
To make the curry, you will need ghee, red onions, ginger garlic paste, tamarind pulp, plain yogurt (dahi, curd), jaggery (gud), turmeric powder, and curry leaves. Do not substitute ghee (clarified butter) with oil, as ghee is the main ingredient of this dish. Tamarind pulp adds a perfect tangy taste; to complement it, add a little jaggery for sweetness. Curry leaves add that perfect South Indian touch and a delightful flavor.
How To Make Paneer Ghee Roast
Marinate The Paneer
Cut 1 lb (500 g) paneer into small pieces. I cut it into triangles, but you can cut it however you like. If using store-bought paneer, soak it in warm water for 5 minutes. This will make the paneer soft and chewy. Mix
1 lb paneer (cut into pieces) 2 tablespoon lime juice 2 teaspoon salt
in a medium-sized mixing bowl and set aside for 20 minutes.
Make The Masala Paste
Remove the stalk of 10-12 whole dried Kashmiri red chilies. Dry roast on medium heat for 3-4 minutes and remove on a plate. Dry roast
1 tablespoon whole coriander seeds 1 teaspoon fennel seeds 1 teaspoon cumin seeds ¼ teaspoon fenugreek seeds 3-4 whole cloves 8-10 whole black peppercorns
for 1 minute or until fragrant, stirring frequently. Add the roasted ingredients to the small jar of a blender along with ¼ cup water and make a smooth paste.
Make The Ghee Roast Curry
Heat ¼ cup ghee in a pan over medium-high heat. Fry the paneer pieces from all the sides and keep them aside. Add ½ cup chopped red onions and cook until slightly browned (7-8 minutes), stirring frequently. Add 2 tablespoon ginger garlic paste and cook for 2-3 minutes. Add
ground masala paste 2 teaspoon tamarind pulp ½ cup whisked plain yogurt ½ teaspoon turmeric powder
to the pan and mix everything. Now add 2 teaspoon Kashmiri red chili powder and mix well. Reduce the heat to low. Cover the pan and cook for 10-12 minutes. Add the fried paneer to the pan along with ½ cup water and cook for 10 minutes, stirring a few times in between. Add 1 teaspoon crushed jaggery and 20-25 curry leaves and cook until ghee starts to ooze from the sides (5-6 minutes). Check for salt and add more if needed. Garnish with more curry leaves and serve hot.
Serving Suggestions
Serve paneer ghee roast along with flaky Lachha Paratha or Kerala Parotta. I also love serving it with soft Appams, Neer Dosa, or Ghee Roast Dosa. It tastes great with Phulka, Plain Tawa Paratha, Steamed Rice, and Ghee Rice. You can make it dry and serve as an appetizer.
Storage Suggestions
You can refrigerate the curry in an airtight container for 2-3 days. Reheat it in a microwave or a pan before serving. You can add some water while re-heating if the curry has thickened. Freeze this curry for up to 2 months. Thaw and heat before serving.
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