• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Paneer Ghee Roast

    Published: Apr 20, 2021 | Last Updated On: Apr 21, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Paneer Ghee Roast

    120 shares
    Jump to Recipe

    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.

    Paneer ghee roast served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How to make Paneer Ghee Roast?
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You might also like
    • Recipe Card

    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

    Paneer ghee roast 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.

    Paneer, lime juice and salt mixed in a. bowl.

    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 red chillies roasting in a pan.

    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.

    Coriander seeds, fennel seeds, cumin seeds, fenugreek seeds cloves and black peppercorn roasting in a pan.

    Add the roasted ingredients to the small jar of a grinder along with ¼ cup water and make a smooth paste.

    Roasted ingredients added to a grinder along with water.
    Smooth paste made.

    For the Curry:

    Heat ¼ cup ghee in a pan.

    Ghee heating in a pan.

    Add ½ cup chopped onions and fry on medium-high heat until slightly browned (8-10 minutes). Keep stirring while frying.

    Chopped onion added to the pan.

    Add 2 tablespoon ginger garlic paste and fry for 2-3 minutes.

    Ginger garlic paste added to the pan.

    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.

    Ground masala, tamarind, water, yogurt and turmeric powder added to the pan.

    Now add 2 teaspoon Kashmiri red chili powder, mix well, cover the pan and cook on low heat for 10-12 minutes.

    Kashmiri red chili powder added to the pan.
    Pan covered.

    Add the marinated paneer to the pan along with ½ cup water and cook for 10 minutes on low heat.

    Paneer added to the pan.

    Add 1 teaspoon crushed jaggery and 20-25 curry leaves and cook until ghee starts to ooze from the sides (5-6 minutes).

    Jaggery and curry leaves added to the pan.

    Garnish with more curry leaves and serve hot.

    Ready paneer ghee roast.

    Frequently Asked Questions

    What can be used instead of paneer?

    You can use tofu, or vegetables such as cauliflower, mushroom, or any other vegetables that you like to experiment it with.

    How to make it vegan?

    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.

    You might also like

    • Lauki Kofta Curry is a delicious Indian curry where bottle gourd dumplings are simmered in an onion-tomato base curry. Make it using my easy recipe (vegan, gluten-free).
      Lauki Kofta Curry
    • Maharashtrian Potato Bhaji (Batata Bhaji) is a simple and easy-to-make dry side dish (sabji) from Maharashtrian cuisine. Made using potatoes and basic Indian spices, it pairs well with puri, chapati, and pav. You can even repurpose it for sandwiches, stuffed idli, dosa stuffing, or paratha stuffing (vegan, can be easily made gluten-free).
      Maharashtrian Potato Bhaji (Batata Bhaji)
    • Now add ½ cup heavy cream and 1 teaspoon sugar and cook for a minute. Add 1 teaspoon lime juice and mix well. Garnish with fresh cream. Serve hot with naan or laccha paratha.
      Restaurant Style Methi Matar Malai (Fenugreek Green Peas Curry)
    • Cooked with lots of onions, Bhindi Do Pyaza is an Indian vegetarian curry made with Okra which is everyone's favorite. It is a great gluten-free dish to serve with Indian bread. Here is how to make it.
      Bhindi Do Pyaza (Stir Fried Okra Onion Curry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Paneer Ghee Recipe

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 655kcal
    Author: Neha Mathur

    Ingredients 

    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
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Notes

    If you want to make the curry spicier, you can use Thai chilies (or Guntur chilies) in place of Kashmiri red chilies.

    Nutrition

    Calories: 655kcal | Carbohydrates: 20g | Protein: 22g | Fat: 56g | Saturated Fat: 33g | Cholesterol: 144mg | Sodium: 1233mg | Potassium: 502mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1448IU | Vitamin C: 267mg | Calcium: 704mg | Iron: 2mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
      Mughlai Shahi Paneer Korma
    • This easy Bombay Potatoes (Indian Style Spicy Potatoes) recipe is made using baby potatoes, onions, tomatoes, and a few basic Indian spices. Serve it with paratha or roti for a delicious meal (vegan, can be easily made gluten-free).
      Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
      Traditional Kashmiri Dum Aloo

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP