Pin Paneer Ghee Roast is a flavourful sidedish made with freshly roast and ground spices.Paneer ghee roast can be made dry as a starter which is apt for the name roast. But I made it more like a semi gravy to serve it with wheat parottas. It was an ultimate combo, do try and taste. This recipe of paneer ghee recipe does not call for any onions or tomatoes.
About Paneer Paneer Ghee Roast
To begin with first cut paneer into small cubes, set aside. Gather all the ingredients for roasting, roast well until nice aroma comes finally add red chillies and roast for 2 more mins and switch off. Add tamarind pulp along with garlic to this and grind it a fine paste with enough water – Set aside. Fry paneer in ghee until golden brown set aside. Next add the paste and fry for few mins then add curd, sugar and mix well. Cook for few mins then finally add paneer along with curry leaves mix well and cook until oil separates at the edges. Switch off and serve hot with parotta. I had the desire to try ghee roast with chicken but first wanted to try with paneer first hence sharing a vegetarian version of Mangalorean style chicken ghee roast. The orginal ghee roast recipe was with chicken which was orginated from a small town named Gundapur near Mangalore. I had a Mangalorean style recipe book gifted by my SIL so this recipe is from there. I just adapted it to suit our taste.I remember during my school days I was studying in a tuition and the tuition mam was a Mangalorean so got to eat few of their style dishes. I love them so much. Red chillies used – Two varieties of red chillies are used one for the bright color and the other for spice level and taste. I used kashmiri red chillies and regular ones. The flavour of this dish mainly depends on the variety of red chillies we use so choose accordingly.
Variations
You can replace paneer with mushroom, chicken, tofu etc. You can add a mix of red chillies for flavour and color or if you don’t have try with regular red chillies itself.
Serving and Storage
Serve with roti, nan, chapathi, parotta, dosa, oothapam etc It goes well even with pulaos, rice – sambar or rice-rasam combo.
It keeps well for a day in room temperature and for 2 days in fridge. But tastes best when consumed fresh. I made it noon and we had leftovers for dinner which tasted great as paneer was well soaked in the gravy. Ingredients shown in the below picture is the not the exact measure I have used for the recipe. This is just a glimpse of the ingredients used. Pin
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Paneer Ghee Roast Recipe Step by step Method
1.Take paneer block, rinse it well and place it on a chopping board.Pin 2.Cut into small cubes. Set aside.Pin 3.Add hot water to tamarind crush it well and set aside.Pin 4.To a pan add all the spices(except red chillies) and roast for 2 mins.Pin 5.Finally add red chillies and dry roast for 2 more mins and switch off.Pin 6.Transfer to a bowl to cool down.Pin 7.Strain and add tamarind pulp, add garlic to it.Pin 8.Add enough water and grind.Pin 9.Grind to a fine paste and set aside.It should be a paste so add water accordingly.Pin 10.To the same pan heat ghee – add paneer cubes.Pin 11.Roast until golden brown like shown below. Transfer to a plate and set aside.Pin 12.Now add the paste and cook for few mins.Pin 13.Now add whisked curd. Stir continuously for 2 mins after curd is added.Pin 14.Add salt and jaggery powder to it.Mix well cook for few mins.Pin 15.Add fried paneer along with curry leaves.Pin 16.Mix well cook for 2 mins and switch off when ghee starts to ooze out at the edges.It should be semidry. But its purely your preference you can even switch off when its in gravy consistency.Pin Serve hot with parotta or chapathi. Pin
Expert Tips
Do not use oil for this recipe, use only ghee for best flavour. Adjust red chillies as per your preference you can reduce kashmiri red chillies to 4. If you prefer skip jaggery powder but I strongly recommend adding it for a tangy taste. Do not cook paneer for a long time after adding to masala as it might turn rubbery. Alternatively without roasting paneer you can even marinade paneer in the ground paste and add it directly and cook it. Roasting paneer gives good texture and flavour. The consistency is purely your choice, you can make it dry like a starter or semi dry or gravy kind too. I made it semi dry. Use good quality ghee for good flavour.
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