Paneer Ghee Roast Masala Mangalore Style
Paneer ghee roast is perfect paneer recipe for the days when you need something simple, spicy and very flavourful dish that to super quick. Try this dry Mangalorean Ghee roast recipe as a side dish with dosa or layered paratha or serve it as starter it tastes incredibly delicious.
Basically it is a Vegetarian version of chicken ghee roast from Mangalore in Coastal Karnataka . Original ghee roast recipe is said to have it’s origin in Kundapur near Mangalore, and gradually vegetarians have adapted this to a veg roast recipe made with paneer and call it Paneer ghee roast.
Like chicken Paneer is ideal base to soak up all the flavours of spices. And a liberal use of easily available spices makes this a super flavourful dry paneer curry. I sometimes simply roll it up in a tortilla and paratha to pack it for office lunch box.
How To Make Paneer Ghee Roast – Step by Step
For making Paneer ghee roast, marinated paneer is roasted in ghee/clarified butter with freshly made ghee roast masala. I make the ghee roast masala by dry roasting the aromatic spices and then grinding them.
Kashmiri red chilli lends a beautiful red colour without adding too much heat and bedayagi chilli adds perfect amount of heat and a distinct taste to this paneer dish.
Ingredients for ghee roast
Spices/Herbs – You need basic South Indian Spices and herbs for making this. Coriander seeds, Cumin seeds, fenugreek seeds, Black peppercorns, Bedayagi chilli , Kashmiri Red chilli, Tamarind paste, Turmeric powder, Salt to taste
Dairy- Paneer, Curd/yogurt, Ghee
Vegetables- Ginger, garlic, grated Onion, Curry leaves
First of all you need to dry roast whole spices, coriander seeds, cumin seeds, whole peppercorns, fenugreek seeds and dry chillies on slow to medium heat.
Next step is making ghee roast masala. For that grind freshly roasted spices, ginger, garlic, turmeric, tamarind paste by adding little amount of water. Grind to make smooth ghee roast masala paste.
In a pan heat up ghee and fry paneer cubes till golden brown. Drain and keep them aside.
Next step is to cook the masala, for that in the same pan saute’ onions and curry leaves till onion change colour and become translucent.
Next add in masala paste, curd/yogurt and fry the masala till ghee separates from masala.
Add fried paneer and mix well to coat it nicely.
Serve dry paneer ghee roast either with dosa, chapati or parotta.
WATCH VIDEO
Recipe Notes and Tips
- Homemade paneer tastes best for this recipe because that is creamy and has a great texture.If you make it in right way it is best thing you can do to make tastiest paneer dish. Here’s How to make Homemade paneer.
- Ghee roast can become spicy if you are not careful with type of whole chillies used. I used less amount than it is used traditionally because it could easily become really really hot.
- The real taste of the dish comes from the ghee and roasting the paneer with roast masala. However when ever you are cooking paneer, make sure not to over cook it as it can really become rubbery fairly quickly.
- Also, this recipe of Mangalore style paneer ghee roast can be used exactly for cauliflowers, tofu or mushrooms too.
- I fried the curry leaves and used them as garnish. The crispy bits of curry leaves with spicy hot paneer tastes absolutely delicious.
Other Paneer Recipes You May Like
If you love Paneer Recipes you can check out other delicious recipes. Paneer Kofta Curry,
Paneer Tikka Masala,
Aloo Matar Paneer ,
Methi Malai Paneer,
Paneer Butter Masala,
Paneer Koki ,
Matar Paneer,
Makhmali Paneer
Paneer Ghee Roast Masala Mangalore Style
Ingredients
- 200 g paneer
- 4 red Chilies dried
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp Fenugreek seeds methi dana
- 1/2 tsp Salt to taste
- 1/4 tsp turmeric powder
- 2.5 tbsp Ghee
- 1 small Onion finely chopped
- 1/4 cup Yogurt
- Curry Leaves for Garnish
- 1 tsp garlic
- 1 inch pc Ginger
- 1 teaspoon black pepper
Instructions
- First of all you need to dry roast whole spices, coriander seeds, cumin seeds, whole peppercorns, fenugreek seeds and dry chillies on slow to medium heat.
- Next step is making ghee roast masala. For that grind freshly roasted spices, ginger, garlic, turmeric, tamarind paste by adding little amount of water. Grind to make smooth ghee roast masala paste.
- In a pan heat up ghee and fry paneer cubes till golden brown. Drain and keep them aside.
- Next step is to cook the masala, for that in the same pan saute' onions and curry leaves till onion change colour and become translucent.
- Next add in masala paste, curd/yogurt and fry the masala till ghee separates from masala.
- Add fried paneer and mix well to coat it nicely.
- Now in another pan heat one tbsp of ghee and add curry leaves. Fry them till crisp.
- Serve the semi dry paneer ghee roast masala in a bowl and garnish with crispy fried curry leaves.
Video
Notes
Recipe Notes and Tips
- Homemade paneer tastes best for this recipe because that is creamy and has a great texture.If you make it in right way it is best thing you can do to make tastiest paneer dish. Here’s How to make Homemade paneer.
- Ghee roast can become spicy if you are not careful with type of whole chillies used. I used less amount than it is used traditionally because it could easily become really really hot.
- The real taste of the dish comes from the ghee and roasting the paneer with roast masala. However when ever you are cooking paneer, make sure not to over cook it as it can really become rubbery fairly quickly.
- Also, this recipe of Mangalore style paneer ghee roast can be used exactly for cauliflowers, tofu or mushrooms too.
- I fried the curry leaves and used them as garnish. The crispy bits of curry leaves with spicy hot paneer tastes absolutely delicious.
You have omitted the amounts of both ginger and garlic from the ingredients list.
You have also left out the amount of tamarind paste from the ingredients list.