Paneer Ghee Roast
Paneer Ghee Roast | Mangalore Style Paneer Ghee Roast
Mangalore Style Paneer Ghee Roast recipe!
Paneer Ghee Roast
Paneer Ghee Roast | Mangalore Style Paneer Ghee Roast
Mangalore Style Paneer Ghee Roast recipe!
Servings Prep Time
2people 15minutes
Cook Time Passive Time
20minutes 30-60minutes
Servings Prep Time
2people 15minutes
Cook Time Passive Time
20minutes 30-60minutes
Ingredients
To make Masala –
  • 2tsp Coriander Seeds
  • 1tsp Cumin Seeds
  • 1/2tsp Fennel Seeds
  • 1/4tsp Fenugreek Seeds
  • 1/4tsp Black Peppercorns
  • 4-6 Garlic Pods
  • Small Marble Sized Tamarind
  • 4 Dried Red Chillies
  • 1/2tsp Kashmiri Red Chilli Powder2 Dried Kashmiri Red Chillies
  • 1tsp Ghee
  • Water as needed
To make Paneer Marinate –
  • 200 gm Paneer Cubed
  • 3tbsp Curd
  • 1tbsp Lemon juice
  • Salt as needed
To make Paneer Ghee Roast –
  • 1/2cup Finely Chopped Onions
  • 2tbsp Ghee
  • 1/4tsp Turmeric Powder
  • 1tsp Jaggery Powder
  • Few Fresh Curry Leaves
  • Salt as needed
  • Water as needed
Instructions
  1. In a heavy bottom pan, heat 1 tsp 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.
  2. Roast until they are golden and fragrant. Now add tamarind and garlic pods. Heat for a minute and remove from heat. Cool down completely.
  3. Add it to a mixer jar along with Kashmiri red chilli powder.
  4. Grind into a smooth paste by adding some water if needed. Set this aside.
  5. In a bowl, add cubed paneer along with the prepared masala paste, lemon juice, curd and salt as needed.
  6. Mix well and set it aside for 30mins to one hour. For longer periods, store it in fridge.
  7. In the same heavy bottom pan, heat 2 tbsp ghee and add curry leaves.
  8. As they splutter, add finely chopped onions.
  9. Fry until they turn light golden brown.
  10. Add the marinated paneer.
  11. Next add about 1/4 cup of water and mix well. Cook it for about 3-4 mins.
  12. Add turmeric powder and jaggery, cook it on low flame for another 7-8 mins.
  13. As it comes together and is in semi gravy consistency with ghee leaving from the sides, remove from heat.
  14. Serve hot with any Indian flat bread or pulao or cook it further to a dry consistency to serve as starter.