Paneer Ghee Roast Masala Mangalore Style

Paneer Ghee Roast, a vegetarian version of the Mangalore Special Ghee Roast chicken. This mildly spicy and tangy Paneer Recipe is best to serve with dosa or Malabar style layered paratha.

4 from 4 votes

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Course: curry, Main Dish

Cuisine: Indian, indian cuisine, south indian

Keyword: ghee roast, managolre style, Paneer, paneer recipes

Prep Time: 5

Cook Time: 15

Servings:

Calories: 269kcal

Author: Rekha Kakkar

Ingredients

200 g paneer
4 red Chilies dried
2 teaspoon coriander seeds
1 teaspoon cumin seeds
½ teaspoon Fenugreek seeds methi dana
½ teaspoon Salt to taste
¼ teaspoon turmeric powder
2.5 tablespoon Ghee
1 small Onion finely chopped
¼ cup Yogurt
Curry Leaves for Garnish
1 teaspoon 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 tablespoon 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.

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