Paneer Ghee Roast is a fiery red and spicy curry that is a vegetarian version of Mangalorean chicken ghee roast. This dryish curry is best served with neer dosa, dosa, or lachha paratha.
If you want to try your hands on some more paneer curries, then I have many options for you – Methi Malai Paneer, Paneer Korma, Matar Paneer, Kadai Paneer, Paneer Masala, Saag Paneer, Paneer Jalfrezi, Paneer Pasanda, and Palak Paneer.
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About This Recipe
I am sure most of you have heard about the oh-so-popular Mangalorean chicken ghee roast (Kundapur roast) or its various versions such as prawns ghee roast or mutton ghee roast. But today, we are making a vegetarian version of the same, using paneer, that is paneer ghee roast.
Marinated soft paneer dunked in a fiery red and spicy yogurt-based gravy that is loaded with ghee, this curry is surely 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 that has dry red chilies and some of my favorite whole spices. This one is unique, as it also has a tangy-sweet flavor from the use of tamarind and jaggery. So, spicy, sweet, and tangy, all 3 flavors in one curry, what else you need?
I love to serve it with some soft neer dosa, flaky laccha paratha, or appams, but then it tastes great with almost everything. If you make it a little dry, you can serve it as starters.
This Paneer Ghee Roast is,
- Spicy + Tangy + Sweet
- Rich
- Delicious
- Unique
- A Mangalorean favorite
- Perfect for special occasions
Ingredients
For the Marinade – You will need just 3 ingredients for the same – paneer, lime juice, and salt. You can either use homemade paneer or buy it from an Indian store around you. If using the store-bought paneer, then keep it in warm water for about 5 minutes before using.
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 – To make the fresh masala powder, you will need Kashmiri dry red chilies, coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cloves, and black peppercorn.
If you want to make the curry spicier, you can use Thai chilies (or Indian Guntur chilies) in place of Kashmiri red chilies.
Dry chilies are available on Amazon or you can check your local Indian store.
For the Curry – To make the curry, you will need ghee, onion, ginger garlic paste, tamarind, yogurt, jaggery, turmeric powder, and curry leaves.
Do not substitute ghee (clarified butter) with oil, as ghee is the main ingredient of this dish.
Tamarind adds a perfect tangy taste and to complement it we add a little jaggery for sweetness.
Curry leaves adds that perfect South Indian touch and a delightful flavor.
How to make Paneer Ghee Roast?
For the Marinade:
Cut 1 lb (500 g) 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 chewy.
Mix paneer, 2 tablespoon lime juice, and 2 teaspoon salt in a medium-size mixing bowl and set aside for 20 minutes.
For Dry Roast:
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, and 8-10 whole black peppercorn for 1 minute until fragrant.
Add the roasted ingredients to the small jar of a grinder along with ¼ cup water and make a smooth paste.
For the Curry:
Heat ¼ cup ghee in a pan.
Add ½ cup chopped onions and fry on medium-high heat until slightly browned (8-10 minutes). Keep stirring while frying.
Add 2 tablespoon ginger garlic paste and fry for 2-3 minutes.
Add the ground masala, marble-size piece of seedless tamarind soaked in ¼ cup water (or 2 teaspoon tamarind paste), ½ cup whisked yogurt and ½ teaspoon turmeric powder to the pan and mix everything.
Now add 2 teaspoon Kashmiri red chili powder, mix well, cover the pan and cook on low heat for 10-12 minutes.
Add the marinated paneer to the pan along with ½ cup water and cook for 10 minutes on low heat.
Add 1 teaspoon crushed jaggery and 20-25 curry leaves and cook until ghee starts to ooze from the sides (5-6 minutes).
Garnish with more curry leaves and serve hot.
Frequently Asked Questions
You can use tofu, or vegetables such as cauliflower, mushroom, or any other vegetables that you like to experiment it with.
To make it vegan, you can use coconut yogurt or any other vegan yogurt and use tofu or vegetables instead of paneer. In this case, you can skip adding ghee and use vegetable oil. But let me tell you, the taste won’t be the same.
Serving Suggestions
Serve paneer ghee roast along with flaky Laccha Paratha or Kerala Parotta. I also love to serve it with some soft Appams, Neer Dosa, or even Ghee Roast Dosa.
It even tastes great with Phulka, Tawa Paratha, Steamed Rice, Ghee Rice.
Storage Suggestions
You can refrigerate the curry for 2-3 days. Heat it in a microwave or a pan when serving. You can add some water while re-heating if the curry has thickened.
Freeze this curry for upto 2 months. Thaw and heat before serving.
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Recipe Card
Paneer Ghee Recipe
IngredientsÂ
For the Marinade:
- 1 pound paneer
- 2 tablespoons lime juice
- 2 teaspoons salt
For the Dry Roast:
- 10-12 whole dry Kashmiri red chilies
- 1 tablespoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- ¼ teaspoon fenugreek seeds
- 3-4 whole cloves
- 8-10 whole black peppercorns
For the Curry:
- ¼ cup ghee
- ½ cup chopped onion
- 2 tablespoons ginger garlic paste
- 2 teaspoons tamarind paste (or a marvel sized ball soaked in ¼ cup water)
- ½ cup plain yogurt
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon crushed jaggery
- 20-25 curry leaves
Instructions
For the Marinade:
- Cut 1 lb (500 g) 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 chewy.
- Mix paneer, 2 tablespoon lime juice, and 2 teaspoon salt in a medium-size mixing bowl and set aside for 20 minutes.
For Dry Roast:
- 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, and 8-10 whole black peppercorn for 1 minute until fragrant.
- Add the roasted ingredients to the small jar of a grinder along with ¼ cup water and make a smooth paste.
For the Curry:
- Heat ¼ cup ghee in a pan.
- Add ½ cup chopped onions and fry on medium-high heat until slightly browned (8-10 minutes). Keep stirring while frying.
- Add 2 tablespoon ginger garlic paste and fry for 2-3 minutes.
- Add the ground masala, marble-size piece of seedless tamarind soaked in ¼ cup water (or 2 teaspoon tamarind paste), ½ cup whisked yogurt and ½ teaspoon turmeric powder to the pan and mix everything.
- Now add 2 teaspoon Kashmiri red chili powder, mix well, cover the pan and cook on low heat for 10-12 minutes.
- Add the marinated paneer to the pan along with ½ cup water and cook for 10 minutes on low heat.
- Add 1 teaspoon crushed jaggery and 20-25 curry leaves and cook until ghee starts to ooze from the sides (5-6 minutes).
- Garnish with more curry leaves and serve hot.
Did you make this recipe? Let me know!