About this paneer ghee roast recipe
Paneer Ghee Roast is an exquisite vegetarian delicacy from Mangalore, Karnataka, showcasing succulent paneer cubes cooked in a rich, spicy masala infused with aromatic ghee. The vibrant blend of tangy tamarind and subtle sweetness from jaggery complements the robust spices, creating an intensely flavorful and indulgent dish.
Recipe highlights –
- Classic Mangalorean specialty
- Rich, smoky, nutty aroma from pure desi ghee
- Traditional spice blend with tangy tamarind and sweet jaggery
- Complex blend of spicy, tangy and mildly sweet flavors
- Semi-dry texture with soft, tender paneer
- Perfect as an appetizer or a side dish
Known for its fiery red color, this dish captures the essence of traditional South Indian spices blended seamlessly with the indulgence of pure desi ghee and succulent cubes of paneer. While commonly served as an appetizer, paneer ghee roast is versatile enough to be enjoyed as a delightful side dish alongside main courses.
Origin, history & popular variations
Paneer ghee roast is a richly aromatic and intensely flavorful dish that originates from the coastal region of Karnataka, particularly the vibrant city of Mangalore. Its origins trace back to Kundapur near Mangalore, where the dish first gained popularity as Chicken Ghee Roast, celebrated for its fiery spices and distinctive taste.
Vegetarians soon adapted this beloved recipe by replacing chicken with paneer, giving rise to paneer ghee roast. This vegetarian variant rapidly became a favorite, retaining the authenticity and character of the original. Today, it stands proudly as a hallmark of Karnataka’s rich culinary tradition.
Paneer Ghee Roast has gained widespread acclaim far beyond its native region, becoming a popular choice across India and among the global Indian diaspora. Various delicious variations have emerged, including Mushroom Ghee Roast and Baby Corn Ghee Roast, which cater to diverse tastes and dietary preferences while honoring the bold, authentic flavors of the original dish.
Flavor profile
Paneer Ghee Roast is celebrated for its complex yet harmonious blend of flavors that come together perfectly.
The dish features bold notes from freshly dry-roasted spices such as coriander, cumin, fenugreek, black pepper, and specially selected Byadagi red chilies.
Byadagi chilies are known for their deep red color, mild heat, and subtle smoky sweetness, essential for the dish’s vibrant color and balanced spice. If unavailable, Kashmiri chilies work well as a substitute, offering similar color and mildness.
These spices are ground into a tangy masala paste along with tamarind and garlic, adding a perfect balance of sourness and sharpness.
When this masala simmers gently in rich, golden ghee, along with a touch of jaggery, it forms a smooth, flavorful coating that perfectly envelops the soft paneer cubes. The final dish offers an irresistible blend of spice, tanginess, sweetness, and a delicate nutty flavor.
Key ingredients for paneer ghee roast
The following are the main ingredients used in making this dish –
- Paneer – The star of the dish, paneer adds a rich, creamy texture that perfectly contrasts with the intense flavors of the masala. Its mildness balances the spices, making the dish accessible to diverse palates.
- Ghee – A crucial ingredient, ghee not only imparts an unmatched aroma but also enhances the spices, creating a luxurious, velvety base.
- Roasted Spices – A unique blend of coriander seeds, cumin, fennel seeds, fenugreek, peppercorns, cloves, and dried red chilies are dry-roasted and freshly ground, giving the dish its distinct, fiery red color and robust flavor.
- Tamarind – Adds a signature tangy note, elevating the complexity and depth of the dish.
- Garlic – Contributes a sharp, pungent flavor that complements and enhances the overall masala.
- Jaggery – Adds a subtle sweetness, balancing the tanginess and spice, enhancing the overall depth of flavors.
- Curry Leaves – Provide a distinctive aromatic flavor.
How to make paneer ghee roast
Here’s a simple step-by-step guide to making delicious Paneer Ghee Roast at home:
- Begin by roasting whole spices and garlic in ghee until they become fragrant and aromatic.
- Then, grind these roasted spices and garlic into a smooth paste along with tamarind and a little water if necessary.
- Next, sauté onions and curry leaves in ghee until golden, and add the ground masala paste.
- Stir in a bit of curd to add richness and tanginess.
- Finally, gently mix roasted paneer cubes into the masala and simmer briefly until the flavors meld beautifully.
Serving suggestions
Paneer Ghee Roast is traditionally served hot, garnished with fresh curry leaves or coriander. It can be enjoyed either as a tempting appetizer or as a flavorful side dish.
When served as an appetizer, keep it dry to highlight its intense flavors. If serving it alongside other dishes, add a bit of water or coconut milk to make it slightly saucier.
It pairs wonderfully with various South Indian breads like neer dosa, appam, or Malabar parotta, as well as steamed rice or ghee rice. Serve it with fresh onion rings and lemon wedges for a burst of freshness and tang.
To make paneer ghee roast at home follow the detailed step by step recipe with pictures posted below.
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Paneer Ghee Roast Recipe
Recipe Info
Nutrition
Equipment
Ingredients For Paneer Ghee Roast Recipe
For the spice paste
- 4 Whole Dried Red Chillies
- 1 Tablespoon Coriander Seeds (Sabut Dhaniya)
- 1 Teaspoon Cumin Seeds (Jeera)
- ½ Teaspoon Saunf (Fennel Seeds)
- ½ Teaspoon Black Peppercorn (Sabut Kali Mirch)
- ¼ Teaspoon Fenugreek Seeds (Methi Dana)
- 2 Laung (Cloves)
- 4 Garlic Cloves
- 2 Tablespoons Tamarind Paste
- 1 Teaspoon Ghee
For the ghee roast
- 150 gm Paneer cut in cubes
- 2 Tablespoons Ghee
- 1 Small Onion finely chopped
- 10-15 Curry Leaves (Kari Patta)
- 2 Tablespoons Plain Curd (Yogurt) whisked
- ¼ Teaspoon Turmeric Powder (Haldi)
- ½ Teaspoon Salt
- ½ Teaspoon Jaggery or sugar
Step By Step Instructions for Paneer Ghee Roast Recipe
Preparing the spice paste
- Heat ghee in a pan and add the dried red chillies, coriander seeds, cumin seeds, fennel seeds, black peppercorn, fenugreek seeds, cloves (laung) and garlic to the pan. Roast them on low flame for a minute or till the spices become aromatic.4 Whole Dried Red Chillies, 1 Tablespoon Coriander Seeds (Sabut Dhaniya), 1 Teaspoon Cumin Seeds (Jeera), ½ Teaspoon Saunf (Fennel Seeds), ½ Teaspoon Black Peppercorn (Sabut Kali Mirch), ¼ Teaspoon Fenugreek Seeds (Methi Dana), 4 Garlic Cloves, 1 Teaspoon Ghee, 2 Laung (Cloves)
- Let the spices cool completely and add the them to a blender.
- Also add some tamarind pulp to the blender.2 Tablespoons Tamarind Paste
- Grind to a smooth paste, adding little bit of water if needed.
Preparing the ghee roast
- In the same pan, heat some more ghee and add the paneer cubes and roast them on low-medium heat.2 Tablespoons Ghee, 150 gm Paneer
- Turn them occasionally and roast till they are golden brown on all sides. Then take them out and set them aside. Leave the ghee in the pan.
- Then add finely chopped onions and curry leaves and saute them till the onions are translucent.1 Small Onion, 10-15 Curry Leaves (Kari Patta)
- Then add some turmeric powder and mix well.¼ Teaspoon Turmeric Powder (Haldi)
- Add the prepared spices and tamarind paste to the pan.
- Sauté on low-medium heat for around 10 minutes or till the ghee starts coming out on the sides.
- Then add in some yogurt and mix well to combine.2 Tablespoons Plain Curd (Yogurt)
- Also add salt and jaggery to the masala.½ Teaspoon Salt, ½ Teaspoon Jaggery
- Finally add in the roasted paneer cubes to the pan.
- Mix well to coat them with the masala and cook for 1-2 minutes.
- Add some fresh curry leaves on top for garnish and flavor.
- Paneer ghee roast is ready. Serve it hot as an appetizer or side dish.
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