Paneer Ghee Roast Recipe
Paneer Ghee Roast is a fiery red and spicy curry, a vegetarian version of the popular Mangalorean chicken ghee roast. This dryish curry is best served with neer dosa, plain dosa, or lachha paratha. Make it at home using my easy recipe.
If you’d like to try more paneer recipes, I have several options available: Paneer Tikka Masala, Paneer Korma, Matar Paneer, Paneer Butter Masala, Kadai Paneer, and Paneer Masala.
A Quick Look At This Paneer Ghee Roast Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: ~40 minutes
- Serves: 6
- Difficulty Level: Easy–Intermediate
- Diet: Vegetarian, Gluten-Free
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Why You’ll Love This Family Favorite Recipe!
- Bold, smoky, spicy-sour with a rich aroma of ghee and roasted spices
- It delivers restaurant-style flavor at home with simple ingredients.
- The spice blend is deeply aromatic with the creaminess of paneer.
- It’s versatile—serve it as a starter, pair it with roti, or even use it as a filling for wraps and rolls.
- Gluten-free and protein-rich, making it both indulgent and wholesome.
Table of Contents
About Paneer Ghee Roast
You must have heard about the popular Mangalorean chicken ghee roast (also known as Kundapur roast) or its various versions, such as prawn ghee roast or mutton ghee roast. In this post, I am sharing a vegetarian version of this recipe using paneer: Paneer Ghee Roast.
The marinated soft paneer is dunked in a fiery red and spicy yogurt-based gravy loaded with ghee; this curry is a treat for your taste buds. I find the paneer ghee roast recipe to be a little unique, and when I am bored with my usual paneer curries, I always go for this one.
This paneer dish derives most of its flavor from freshly roasted masala, which includes 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?
Ingredients
To Marinate The Paneer
You will need just three ingredients: paneer, lime juice, and salt.
You can make your own paneer at home 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 typically available in the refrigerated section of an Indian store or the Asian aisle in a supermarket.
Use freshly squeezed lime juice for the marination. You can also use lemon juice as a substitute.
For The Ground Masala Paste
To make the fresh masala paste, you will need Kashmiri dry red chillies, whole coriander seeds, cumin seeds, fennel seeds (saunf), fenugreek seeds (methi dana), cloves (laung), and black peppercorns (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 or curd), jaggery (gur or 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
Step 1: 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 non-chewy.
Step 2: Mix the following ingredients in a medium-sized mixing bowl and let them sit for 20 minutes.
- 1 lb paneer (cut into pieces)
- 2 tablespoon lime juice
- 2 teaspoon salt
Make The Masala Paste
Step 3: Remove the stalks of 10-12 whole dried Kashmiri red chilies. Dry roast on medium heat for 3-4 minutes and remove to a plate.
Step 4: Dry-roast the following ingredients for 1 minute, or until fragrant, stirring frequently.
- 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
Step 5: Add the roasted ingredients to the small jar of a blender, along with ¼ cup of water, and blend until a smooth paste is formed.
Make The Ghee Roast Curry
Step 6: Heat ¼ cup ghee in a pan over medium-high heat.
Step 7: Fry the paneer pieces on all sides until golden brown, then set them aside.
Step 8: Add ½ cup chopped red onions and cook until slightly browned (7-8 minutes), stirring frequently.
Step 9: Add 2 tablespoon ginger garlic paste and cook for 2-3 minutes.
Step 10: Now, add the following ingredients to the pan and mix everything together.
- ground masala paste
- 2 teaspoon tamarind pulp
- ½ cup whisked plain yogurt
- ½ teaspoon turmeric powder
Add some water to the blender jar after removing the paste, and blend for 2-3 seconds. This way, all the paste sticking to the sides will dissolve into the water. You can use this water to thin down the curry later.
Step 11: Now add 2 teaspoon Kashmiri red chili powder and mix well.
Step 12: Reduce the heat to low.
Step 13: Cover the pan and cook for 10-12 minutes.
Step 14: Add the fried paneer to the pan along with ½ cup of water and cook for 10 minutes, stirring occasionally.
Step 15: Add 1 teaspoon of crushed jaggery and 20-25 curry leaves, and cook until the ghee starts to ooze from the sides (5-6 minutes).
Step 16: Check for salt and add more if needed.
Garnish with more curry leaves and serve hot.
Paneer Ghee Roast FAQs
To make it vegan, replace
1. Regular yogurt with coconut yogurt or any other vegan yogurt
2. Paneer with tofu
3. Ghee with coconut oil
You can refrigerate this delicious paneer ghee roast curry in an airtight container for 2-3 days.
Reheat it in a microwave or a pan before serving. Add some water while reheating if the curry has thickened.
You can freeze this curry for up to 2 months. Thaw and heat well before serving.
Serving Suggestions
Serve paneer ghee roast as a side dish 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 also serve this dish as an appetizer. Just keep the gravy a little less.
Other Vegetarian Curry Recipes We Recommend
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Paneer Ghee Roast Recipe
Ingredients
For The Marination
- 1 pound paneer (500 g)
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons salt
For The Dry Roast Masala Paste
- 10-12 whole dry Kashmiri red chilies (stalks removed)
- 1 tablespoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds (saunf)
- ¼ teaspoon fenugreek seeds (mathi dana)
- 3-4 whole cloves (laung)
- 8-10 whole black peppercorns (kali mirch)
For The Curry
- ¼ cup ghee
- ½ cup chopped red onions
- 2 tablespoons ginger garlic paste
- 2 teaspoons tamarind pulp (or a marvel-sized ball soaked in ¼ cup water)
- ½ cup plain yogurt (dahi, curd) (whisked)
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon crushed jaggery (gud)
- 20-25 curry leaves
Instructions
Marinate The Paneer
- Cut the paneer into small pieces. I cut it into triangles but you can cut it how you like. If using store-bought paneer, then soak it in warm water for 5 minutes. It will make the paneer soft and non-chewy.
- Mix paneer, lime juice, and salt in a medium-sized mixing bowl and set aside for 20 minutes.
Make The Masala Paste
- Dry roast dry red chilies on medium heat for 3-4 minutes and remove on a plate.
- Dry roast coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, cloves, and 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 Curry
- Heat ghee in a pan over medium-high heat.
- Fry the paneer pieces from all the sides until golden brown and keep them aside.
- Add onions and cook on medium-high heat until slightly browned (7-8 minutes), stirring frequently.
- Add ginger garlic paste and cook for 2-3 minutes.
- Add the ground masala, tamarind paste, yogurt, and turmeric powder to the pan and mix everything.
- Now add chili powder and mix well.
- Reduce the heat to low.
- Cover the pan and cook for 10-12 minutes.
- Add the marinated paneer to the pan along with ½ cup water and cook for 10 minutes.
- Add jaggery and 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 curry leaves and serve hot.
Hi Neha. Thank you for the wonderful recipes on your page. Been following you since the lockdown days and your posts have been so so helpful.
I want to try out Prawn Ghee Roast .
So was wondering if I can use this recipe as is, only substituting prawns for the paneer. If any changes are needed please let me know. Thanks again.
Yes, sure you can. Just ensure to not overcook the prawns. Add them once the curry is ready.