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.

Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: people

Calories: 655kcal

Author: Neha Mathur

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.

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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

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.

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