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Paneer Ghee Roast


Paneer ghee roast recipe with step-by-step images. A merely scrumptious and flavorful recipe of Mangalorean type paneer ghee roast that may be served as a starter snack or a facet dish along with your Indian meals.

paneer ghee roast served in a bowl

Sharing a vegetarian model of the favored Mangalorean hen ghee roast. Paneer ghee roast was requested by a couple of readers. Therefore considered sharing the recipe. The unique hen ghee roast recipes originated in Kundapur which is a city close to Mangalore.

Mangalorean meals is just not new to me. I’ve grown up savoring Mangalorean meals delicacies within the household as nicely at household capabilities, weddings and so forth. Due to my aunt who makes glorious Mangalorean bunt type meals at residence. Her recipes have been made by us many instances adapting to our vegetarian way of life.

This recipe of paneer ghee roast is simply too good. Often paneer ghee roast is dry and served as a starter snack. Right here I’ve made a slight thick gravy since I used to be serving it with chapatis. Later we had it with rice. Each with rice and chapatis the ghee roast tasted nice and makes for a superb combo.

If making ready for a starter or snack, then you may simply cook dinner paneer and properly pan fry them with out including any water. Nonetheless, don’t cook dinner paneer for too lengthy or else they may develop into dense.

The form of pink chilies used determines a few of the taste profile within the recipe. Often a mixture of 2 sorts of chilies are used – the bigger selection is low in warmth and offers a superb colour. The second kind are chilies that are small in measurement and sizzling in nature.

I’ve used a mixture of Kashmiri pink chilies and guntur chilies. You too can use only one kind of pink chili. Although byadagi chilies are used, however as an alternative of those, you should utilize Kashmiri pink chilies. For much less spiciness, simply use byadagi or Kashmiri pink chilies.

red chilies for paneer ghee roast

The style of the roast to a big extent depends upon the kind of chilies used. For finest outcomes, use both Kashmiri pink chilies or byadagi chilies together with guntur chilies. With this mix of pink chilies, you do get a spicy and attractive paneer ghee roast. Additionally comply with the recipe precisely utilizing all of the elements and don’t skip any.

For a vegan various, you should utilize tofu and mushrooms as an alternative of paneer. Substitute oil for ghee and cashew curd or almond curd for dairy curd (yogurt). If utilizing mushrooms, then don’t marinate for half-hour. Simply combine with the spice paste after which cook dinner until the mushrooms are achieved.

Paneer ghee roast might be served as a starter snack. You too can serve it as a facet dish with chapatis, neer dosa, dal-rice, sambar-rice or veg pulao or steamed rice.

Step-by-Step Information

The best way to make Paneer Ghee Roast

Getting ready masala paste

1. Warmth 1 tablespoon ghee in a thick bottomed pan or kadai or a forged iron skillet. Use a nicely seasoned pan.

ghee in a pan

2. As soon as the ghee melts, add all of the spices:

  • 2 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • ¼ teaspoon entire black pepper
  • 20 fenugreek seeds
  • 4 Kashmiri pink chillies (or byadagi pink chillies)
  • 2 guntur pink chillies (or sizzling pink chillies)

Word you could alter spice ranges in keeping with your style.

spices added to ghee

3. On a low warmth stirring usually roast the entire spices until they develop into fragrant. I’ve used a forged iron griddle and roasted the spices for about 4 minutes. Time will fluctuate with the thickness and materials of the pan together with the depth of the flame.

roasting spices

4. Take care whereas roasting, in order that the spices don’t burn. Be sure that the spices and pink chilies are roasted nicely as we aren’t going to cook dinner them additional a lot.

roasted spices

5. As soon as the spices are roasted nicely and fragrant, add 3 medium garlic cloves and 1 teaspoon tightly packed tamarind. Combine nicely and swap off the warmth. Let this spice combination cool.

garlic and tamarind added

6. Take all the roasted spice combination in a small grinder jar or chutney grinder.

roasted spice mixture in a small grinder jar

7. Add 6 tablespoons of water and grind or mix to a clean paste. Don’t make the bottom paste too skinny. When you make the paste skinny, then skip including water later.

ground paste prepared

Marinating paneer

8. Take all the masala paste right into a mixing bowl.

masala paste in a bowl

9. Add 2 tablespoons of contemporary curd (yogurt) and salt as per style. Ensure that the curd is just not bitter.

curd and salt added

10. Stir and blend very nicely.

mix curd and salt with masala paste

11. Subsequent add 1 teaspoon lemon juice. Combine once more very nicely.

lemon juice added

12. Add 200 grams of paneer cubes. I counsel to make use of do-it-yourself comfortable and contemporary paneer.

paneer cubes added

13. Gently combine the paneer cubes with the masala in order that the paneer cubes are nicely coated with the masala. Cowl the bowl and marinate the paneer cubes for 30 to 45 minutes. If preserving for an extended time, then refrigerate.

marinated paneer cubes

14. Within the grinder jar, add ¼ cup of water and simply swirl the jar, in order that the masala paste which is caught to the edges and backside of the jar will get combined with the water. You too can use a spatula or metal spoon to combine. Hold apart.

water added to grinder jar

15. Right here’s the marinated paneer after 45 minutes.

marinated paneer after 45 minutes

Making paneer ghee roast

16. Warmth 2 tablespoons ghee in the identical pan.

ghee heated in the same pan

17. Add ⅓ cup chopped onion. Subsequent add 10 to 12 curry leaves – stored entire or roughly chopped and ¼ teaspoon turmeric powder.

onion and curry leaves added

18. Stir and blend very nicely. Sauté stirring usually for 3 to 4 minutes or until the onions flip translucent on a low to medium-low warmth.

sauteing onions

19. Now add all the marinated paneer combination. Additionally add all of the masala scraping the bowl.

marinated paneer added

20. Combine gently very nicely.

mixing marinated paneer with onion mixture

21. Add ½ teaspoon jaggery powder and blend once more.

jaggery powder added

22. Add ¼ cup of water.

water added

23. Stir once more and blend very nicely.

mix paneer ghee roast curry

24. Simmer the gravy for about 1 to 2 minutes on a low to medium-low warmth. Don’t overcook the paneer as then the cubes will develop into dense and exhausting.

As soon as achieved, then swap off the warmth. The paneer ghee roast gravy will thicken and you will notice specks of ghee on high.

prepared paneer ghee roast in a pan

Serve paneer ghee roast sizzling or heat garnish with some fried curry leaves or coriander leaves. You too can simply serve paneer ghee roast with none garnish. Accompany onion slices and lemon wedges.

You too can serve it as a facet dish along with your Indian meals.

paneer ghee roast served in a bowl


Extra Paneer recipes

  1. Gassi recipe – scrumptious paneer curry from the Mangalorean bunt delicacies
  2. Paneer Kolhapuri
  3. Methi paneer
  4. Chilli paneer
  5. Paneer manchurian

Please you’ll want to charge this recipe within the recipe card under when you have made it. For extra vegetarian inspirations, Signal Up for my emails or comply with me on Instagram, Youtube, Fb, Pinterest or Twitter.

paneer ghee roast

Paneer Ghee Roast

It is a scrumptious recipe of Mangalorean type paneer ghee roast.

Prep Time 15 minutes

Cook dinner Time 15 minutes

Whole Time 30 minutes

different elements for marination

Forestall your display screen from going darkish whereas making the recipe

making ready masala paste

  • Warmth 1 tablespoon ghee in a thick bottomed pan or kadai or a forged iron skillet. Use a nicely seasoned pan. 

  • As soon as the ghee melts, add all of the spices – 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, ¼ teaspoon fennel seeds, ¼ teaspoon entire black pepper, 20 fenugreek seeds (methi dana), 4 kashmiri pink chillies (or byadagi pink chillies) and a couple of guntur pink chillies (or sizzling pink chillies).

  • On a low flame stirring usually roast the entire spices until they develop into fragrant. 

  • As soon as the spices are roasted nicely and fragrant, add 3 medium garlic cloves (lahsun) and 1 teaspoon tightly packed tamarind (imli). Combine nicely and swap off the flame. Let this spice combination cool.

  • Take all the roasted spice combination in a small grinder jar or chutney grinder.

  • Add 6 tablespoons water and grind to a clean paste. Don’t make the bottom paste too skinny. When you make the paste skinny, then skip including water later.

marinating paneer

  • Take all the masala paste in a mixing bowl.

  • Add 2 tablespoon contemporary curd (dahi or yogurt), 1 teaspoon lemon juice and salt as per style.

  • Add 200 grams paneer cubes. Combine very nicely.

  • Gently combine the paneer cubes with the masala in order that the paneer cubes are nicely coated with the masala.

  • Marinate paneer for 30 to 45 minutes. If preserving for an extended time, then refrigerate.

  • Within the grinder jar, add ¼ cup water and simply swirl the jar, in order that the masala paste which is caught to the edges and backside of the jar will get combined with the water. You too can use a spatula or metal spoon to combine. Hold apart.

making paneer ghee roast

  • Warmth 2 tablespoons ghee in the identical pan.

  • Add ⅓  cup chopped onions.

  • Subsequent add 10 to 12 curry leaves (kadi patta) – stored entire or roughly chopped and ¼ teaspoon turmeric powder (haldi).

  • Combine very nicely and sauté for 3 to 4 minutes or until the onions flip translucent on a low to medium-low flame.

  • Now add all the marinated paneer combination. Additionally add all of the masala scraping the bowl.

  • Combine very nicely. Add ½ teaspoon jaggery powder and blend once more.

  • Add ¼ cup of masala combined water or plain water. Combine once more very nicely.

  • Simmer the gravy for about 2 minutes on a low to medium-low flame. Don’t overcook the paneer as then the cubes will develop into dense and exhausting.

  • As soon as achieved, then swap off the flame. The gravy will thicken and you will notice specks of ghee on high.

  • Serve paneer ghee roast sizzling garnish with some fried curry leaves or coriander leaves. You too can simply serve paneer ghee roast with none garnish. Accompany onion slices and lemon wedges.

Suggestions for making paneer ghee roast

  • You should use tofu and mushrooms as an alternative of paneer.
  • You’ll be able to substitute oil for ghee and cashew curd or almond curd for dairy curd (yogurt).
  • If utilizing mushrooms, then don’t marinate for half-hour. Simply combine with the spice paste after which cook dinner. No want so as to add water whereas cooking mushrooms.
  • Purple chilies might be added much less or extra as per your preferences.

Diet Details

Paneer Ghee Roast

Quantity Per Serving

Energy 1198 Energy from Fats 837

% Day by day Worth*

Fats 93g143%

Saturated Fats 55g344%

Polyunsaturated Fats 1g

Monounsaturated Fats 11g

Ldl cholesterol 236mg79%

Sodium 4775mg208%

Potassium 1288mg37%

Carbohydrates 60g20%

Fiber 12g50%

Sugar 23g26%

Protein 41g82%

Vitamin A 4150IU83%

Vitamin C 597.5mg724%

Calcium 1199mg120%

Iron 11.7mg65%

* % Day by day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Paneer Ghee Roast submit from the archives first revealed in January 2017 has been republished and up to date on 26 June 2022.


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