Paneer Ghee Roast Recipe (Mangalore Style)

What Is Paneer Ghee Roast?

Paneer ghee roast is a vegetarian adaptation of the iconic Mangalorean chicken ghee roast, which originates from Kundapur, a coastal town near Mangalore in Karnataka.

I love how roasted chilies, tamarind, and ghee come together into a deep red masala that feels bold, homely, and so special.

The paneer (Indian cottage cheese) version keeps everything that makes the original great: the deep red color, the layered spice-heat from dried chilies, the sweet-sour balance from tamarind and jaggery, and the unmistakable richness of ghee, and replaces chicken with fresh Indian cottage cheese. The result is a semi-dry, intensely flavored curry that works as a starter, a side dish, or even a wrap filling.

How To Make Paneer Ghee Roast

Marinate The Paneer

Step 1: Cut 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, then drain well. This will make the paneer soft, not rubbery.

Mix the following ingredients in a medium mixing bowl, then set aside.

• 500 g paneer (cut into pieces)
• 2 tablespoons lime juice
• 2 teaspoons salt

Make The Ground Masala Paste

Step 2: While the paneer is marinating, make the ground masala paste. Remove the stalks of 10-12 whole dried Kashmiri red chilies. Dry-roast on medium heat for 3-4 minutes, then remove to a plate.

Step 3: Dry-roast the following ingredients on medium heat 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 4: Add the roasted ingredients to the small blender jar, along with ¼ cup of water.

Step 5: Blend until a smooth paste is formed. Set the jar aside.

Make The Ghee Roast Curry

Step 6: Heat 6 tablespoons of ghee in a pan over medium-high heat. Fry the paneer pieces on both sides until golden brown, then set them aside. This step creates a slight crust that holds up when you toss the paneer in the masala.

Step 7: Add ½ cup chopped red onions to the same pan and cook until slightly browned (7-8 minutes), stirring frequently.

Step 8: Add 2 tablespoons of ginger-garlic paste and cook for 2-3 minutes.

Step 9: Reduce the heat to low. Add the following ingredients to the pan and mix well.

• ground masala paste
• 2 teaspoons tamarind paste
• ½ cup whisked plain yogurt
• ½ teaspoon turmeric powder

Step 10: Now add 2 teaspoons of Kashmiri red chili powder and mix well.

Step 11: Cover the pan and cook the masala for 10-12 minutes.

Step 12: Add the fried paneer to the pan along with ½ cup of water and cook uncovered for 10 minutes, stirring occasionally. You can use the water from step 9 if you have saved it.

Step 13: 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 14: Check for salt and add more if needed. For a slightly looser consistency, add 2-3 tablespoons of warm water and cook for 1 more minute. Serve immediately, as ghee solidifies as the dish cools, significantly changing the texture.

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 plain dosa.

It tastes great with phulka, plain tawa paratha, steamed rice, veg pulao, and ghee rice. Serve a cooling raita on the side to balance the heat.

You can also serve this dish as an appetizer. Just keep the gravy a little less.

Storage Suggestions

Refrigerate this delicious paneer ghee roast curry in an airtight container for 2-3 days.

Reheat it in a microwave. Add some hot water while reheating if the curry has thickened.

We don’t recommend freezing the finished dish as the paneer becomes grainy and crumbly when thawed. However, you can freeze the masala paste separately for up to 1 month. Thaw overnight in the refrigerator, then use as directed.