Simply delicious Mangalore Style Paneer Ghee Roast recipe with step wise pictures. A very easy side dish with fresh spices and paneer roasted in ghee!
Paneer, Indian Cottage Cheese is a rich source of protein for vegetarians and one of the most versatile ingredients that can be made into multiple dishes. From curries and gravies like Paneer Butter Masala, Paneer Tikka Masala, Paneer Makhani to Starters like Hariyali Paneer Tikka, Paneer Balls to flatbreads like Paneer Kulcha, Paneer Paratha – it can be made into anything. Today’s recipe is a specialty from Mangalore, a simple side dish recipe that can also be served as a starter – Paneer Ghee Roast.
This recipe of Paneer Ghee Roast is originally made using Chicken and as vegetarian substitute, Paneer works really well. It is nothing like any other gravy or starter recipe as it uses a unique spice blend, roasted in ghee. Using homemade ghee to make this dish – right from roasting spices to making the gravy, adds a very different taste to it.
I served this Paneer Ghee Roast as a side dish for Rumali Roti and it was a huge hit. You can make this either as a dry version, that could be served as a starter or in a semi-gravy consistency that goes really well with any flat bread. As fresh spices are roasted in ghee, ground into a smooth paste and then the paneer cubes are marinated in it before cooking, it turns out amazing – bursting with flavors. It has a slightly tangy and sweet taste, as a bit of tamarind and jaggery are used too. You wont find this usually in restaurant menus, I got lucky knowing about it from a dear friend from North Karnataka and she was sweet enough to share her recipe too. Do try this out for a really good variation with Paneer!
How to make Paneer Ghee Roast | Mangalore Style Paneer Ghee Roast
Paneer Ghee Roast | Mangalore Style Paneer Ghee Roast
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
To make Masala -
- 2 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- ½ teaspoon Fennel Seeds
- ¼ teaspoon Fenugreek Seeds
- ¼ teaspoon Black Peppercorns
- 4-6 Garlic Pods
- Small Marble Sized Tamarind
- 4 Dried Red Chillies
- ½ teaspoon Kashmiri Red Chilli Powder 2 Dried Kashmiri Red Chillies
- 1 teaspoon Ghee
- Water as needed
To make Paneer Marinate –
- 200 gm Paneer Cubed
- 3 tablespoon Curd
- 1 tablespoon Lemon Juice
- Salt as needed
To make Paneer Ghee Roast –
- ½ cup Finely Chopped Onions
- 2 tablespoon Ghee
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Jaggery Powder
- Few Fresh Curry Leaves
- Salt as needed
- Water as needed
Instructions
- In a heavy bottom pan, heat 1 teaspoon of ghee. Add all the ingredients under the masala list except the Kashmiri red chilli powder if you are using it, instead of the chillies and tamarind, garlic pods.
- Roast until they are golden and fragrant. Now add tamarind and garlic pods. Heat for a minute and remove from heat. Cool down completely.
- Add it to a mixer jar along with Kashmiri red chilli powder.
- Grind into a smooth paste by adding some water if needed. Set this aside.
- In a bowl, add cubed paneer along with the prepared masala paste, lemon juice, curd and salt as needed.
- Mix well and set it aside for 30mins to one hour. For longer periods, store it in fridge.
- In the same heavy bottom pan, heat 2 tablespoon ghee and add curry leaves.
- As they splutter, add finely chopped onions.
- Fry until they turn light golden brown.
- Add the marinated paneer.
- Next add about ¼ cup of water and mix well. Cook it for about 3-4 mins.
- Add turmeric powder and jaggery, cook it on low flame for another 7-8 mins.
- As it comes together and is in semi gravy consistency with ghee leaving from the sides, remove from heat.
- Serve hot with any Indian flat bread or pulao or cook it further to a dry consistency to serve as starter.
Detailed step-wise picture recipe of making Paneer Ghee Roast | Mangalore Style Paneer Ghee Roast
In a heavy bottom pan, heat 1 teaspoon of ghee. Add all the ingredients under the masala list except the Kashmiri red chilli powder if you are using it, instead of the chillies and tamarind, garlic pods.
Roast until they are golden and fragrant. Now add tamarind and garlic pods. Heat for a minute and remove from heat. Cool down completely.
Add it to a mixer jar along with Kashmiri red chilli powder.
Grind into a smooth paste by adding some water if needed. Set this aside.
In a bowl, add cubed paneer along with the prepared masala paste, lemon juice, curd and salt as needed.
Mix well and set it aside for 30mins to one hour. For longer periods, store it in fridge.
In the same heavy bottom pan, heat 2 tablespoon ghee and add curry leaves.
As they splutter, add finely chopped onions.
Fry until they turn light golden brown.
Add the marinated paneer.
Next add about ¼ cup of water and mix well. Cook it for about 3-4 mins.
Add turmeric powder and jaggery, cook it on low flame for another 7-8 mins.
As it comes together and is in semi gravy consistency with ghee leaving from the sides, remove from heat.
Serve hot with any Indian flat bread or pulao or cook it further to a dry consistency to serve as starter.
Recipe Notes
- As I didn’t have Kashmiri red chillies, I used powder. It gives a great color to the gravy, so don’t skip it.
- Adjust the spices as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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