Paneer Ghee Roast Recipe
Paneer Ghee Roast is a spicy, tangy Mangalorean delicacy with paneer cooked in a rich aromatic ghee-infused masala—an irresistible appetizer!
Recipe Info
Nutrition
Calories: 266kcal | Carbohydrates: 21g | Protein: 14g | Fat: 16g | Fiber: 3g
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.
