Paneer Ghee Roast – a delicious, Mangalorean style vegetarian ghee roast recipe with paneer .
It was Shetty Lunch Home in Kundapur, where a dish called Chicken ghee roast came into existence, decades ago. Chicken ghee roast is a popular Mangalorean chicken dish where chicken is slow cooked in a spicy masala with oodles of ghee. Today, there are many variants of this recipe – non-vegetarian and vegetarian. The ghee roast masala is versatile enough to be made not only with chicken but prawns, eggs, mutton, paneer, mushrooms and so on.
Traditionally ghee roast masala is made by roasting whole spices such as dry red chillies, coriander seeds, fennel seeds, cumin seeds, black peppercorns, fenugreek seeds, cinnamon, cloves etc and then making a spicy masala by blending the roasted spices. However, for the sake of convenience, I like to prepare ghee roast masala powder and use it whenever I have to make ghee roast recipes. With the ghee roast powder handy, it doesn’t take long to whip up a ghee roast dish.
Today, I have made paneer ghee roast using the ghee roast masala powder. Paneer Ghee roast is vegetarian version of the iconic chicken ghee roast. Like mushrooms in mushroom ghee roast, paneer works very well in this recipe. It absorbs all the flavors of the spicy masala loaded with ghee. Paneer Ghee roast pairs well with neer dosas, rotis and parathas. It can be served as an appetizer if prepared in dry form. Also, in ghee roast recipes, ghee is used liberally. However I have used only 3 tbsp ghee in this recipe. Here is the recipe for paneer ghee roast using the ghee roast masala powder:
Step by Step recipe
In a mixing bowl, add curds and ghee roast masala powder.
Mix well and keep aside .
Heat 1 tbsp ghee in a pan. Add paneer cubes.
Shallow fry the paneer. Keep aside.
In the same pan, add 2 tbsps ghee. When the ghee starts melting, add curry leaves.
Add chopped onions. Sprinkle some salt.
Saute till the onions turn golden brown. Add ginger garlic paste and mix.
Next, add the curd mixture. Allow the masala to cook on a low flame.
The masala should be roasted well. Add tamarind pulp and jaggery powder. Mix well and roast the masala.
The ghee starts floating on top of the masala
Add fried paneer cubes. Mix gently.
Cook for another couple of minutes.
Garnish with chopped coriander leaves.
Serve hot with chapatis or neer dosas.
500 grams paneer
1 cup curds
4 tbsp ghee roast masala powder
3 tbsp ghee
few curry leaves
2 medium sized onions, chopped
1 tbsp ginger garlic paste
2 tbsp tamarind pulp
1 tbsp jaggery powder
chopped coriander leaves for garnishing
- In a mixing bowl, add curds and ghee roast masala.
- Mix well and keep aside.
- Cut the paneer into cubes. Spread the paneer cubes on a plate and sprinkle salt over it.
- Heat 1 tbsp ghee in a pan.
- When the ghee melts, place paneer cubes one by one on the pan.
- Shallow fry the paneer cubes, Keep aside.
- In the same pan, add the remaining ghee.
- When the ghee melts add curry leaves.
- Add chopped onions.
- Sprinkle some salt and saute till onions turn golden brown.
- Add ginger garlic paste and mix well.
- Now, add the curds mixture. Mix well.
- Cook on a low flame.
- The masala should be roasted well. Add salt if required and mix well.
- When the ghee starts floating on top of the masala, add fried paneer. Mix gently.
- The paneer cubes should be coated well with the masala.
- Cook for 2 to 3 minutes.
- Garnish with chopped coriander.
- Serve hot with chapatis or neer dosas
WATCH RECIPE VIDEO:
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