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

    Published: Apr 20, 2021 | Last Updated On: Apr 21, 2021 by Neha Mathur

    Paneer Ghee Roast

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    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
    • Batata Bhaji
    • Methi Matar Malai
    • 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
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    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
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