Paneer Ghee Roast is a quick, spicy and delicious recipe. This flavourful paneer recipe can be served as a starter or with roti, rice or dosa. Learn how to make this delightful Vegetarian recipe in just a matter of few minutes.
The original version of ghee roast is popular with Chicken. Eventually, this Vegetarian version using paneer started gaining popularity too. If you are looking to make an interesting recipe using Paneer, you will definitely love this one. The characteristics of paneer let it soak up the spices and flavours easily. Paneer Ghee Roast is an incredible starter that is hard to resist. Perfect for get-togethers, potluck or any celebration.
Paneer Ghee Roast is generally dry and is served as an appetizer. It tastes too good. If you prefer having it with gravy, you can add water accordingly. Goes so well as a side dish for roti or rice. Also, the red chillies determine the spice level and colour of the recipe. Traditionally, this recipe is too spicy. I have cut down the spice level to suit my taste. I have used a mix of Kashmiri red chillies and regular, long red chillies. Kashmiri Red Chillies give a beautiful colour whereas the regular long chillies add to the spice of the dish.
How to make Paneer Ghee Roast
Dry roast long red chillies, Kashmiri red chillies and keep aside. Next, in the same pan dry roast coriander seeds, fennel seeds, cumin seeds, peppercorns, fenugreek seeds. Grind along with garlic cloves, tamarind pulp or tamarind water. Make a smooth paste.
In a pan, add ghee. Fry the paneer cubes. Keep aside. In the same pan, add onion, curry leaves. Cook for few minutes. Add the ground paste and add salt, turmeric powder. Add water. Let it come to a boil.
Add paneer cubes. Let the masala coat well. Switch off and serve hot.
Tips to make this recipe
- Use good quality paneer and ghee for getting the best results.
- Make sure you don’t overcook the paneer. It gets rubbery very fast.
- Red chillies can be added according to your preference for spice level. Kashmiri Red Chillies are mainly for the colour. If you want some good colour in this recipe, don’t skip it.
- You can substitute Paneer with Tofu or Mushrooms.
- You can make the recipe either dry or with a little gravy.
While Paneer Ghee Roast tastes great as a starter, this recipe also tastes amazing with Roti or Plain Rice. You can also serve it with some mild Coconut Milk Pulao. I personally love having this easy paneer ghee roast with parathas or dosa. You can also use it as a filling in a sandwich or roll it up in some tortilla. Perfect for breakfast, lunchbox or dinner.
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Easy Paneer Ghee Roast
For the spice paste
- 4 Red Chillies
- 4 Kashmiri Red Chillies
- 1 tsp Coriander seeds
- 1 tsp Fennel Seeds
- 1tsp Cumin Seeds
- 1/2 tsp Peppercorns
- 1/4 tsp Fenugreek seeds
- 5 cloves Garlic
- 1/2 cup Tamarind water
For the Ghee Roast
- 3 tbsp Ghee
- 250 grams Paneer
- 1 Onion thinly sliced
- Curry Leaves Handful
- Salt To taste
- 1/4 tsp Turmeric Powder
- Water As needed
- Soak small marble-sized tamarind in 1/2 cup warm water. Take extract and keep it ready.
- Cut Paneer into small-medium cubes.
- Dry roast Long red chillies, Kashmiri red chillies and keep aside. Next, in the same pan dry roast coriander seeds, fennel seeds, cumin seeds, peppercorns, fenugreek seeds. Make sure you roast on a low flame till a nice aroma comes.
- Grind the roasted ingredients along with garlic cloves, tamarind water. Make a smooth paste.
- In a pan, add ghee. Fry the paneer cubes till they turn golden brown. Keep aside.
- In the same pan, add onion, curry leaves. Saute for few minutes till the onion turns light brown. Add the ground paste and add salt, turmeric powder. Cook for a couple of more minutes.
- Add 1/2 cup water. Let it come to a boil. Add paneer cubes. Let the masala coat well. Do not overcook the paneer cubes. It will get rubbery. Switch off and serve hot.