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paneer ghee roast recipe with step by step photos – simply delicious recipe of mangalorean style paneer ghee roast recipe.
sharing a vegetarian version of the popular mangalorean chicken ghee roast. paneer ghee roast was requested by a few readers. hence thought of sharing the recipe. the original chicken ghee roast recipes originated in kundapur which is a town near mangalore.
mangalorean food is not new to me. i have grown up savoring mangalorean food delicacies in the family as well as in family functions, weddings etc. thanks to my aunt who makes excellent mangalorean bunt style food at home. her recipes have been made by us many times adapting to our vegetarian lifestyle. a few gems from vegetarian mangalorean cuisine already posted on blog are banana buns, tindora chana masala (kadle manoli), veg sambar, malabar spinach curry and mangalorean style veg biryani.
this recipe of paneer ghee roast is too good. usually paneer ghee roast is dry and served as a starter snack. here i have made a slight thick gravy since i was serving it with chapatis. later we had with rice. both with rice and chapatis the ghee roast tasted great. if preparing for starter or snack, then you can just cook paneer and nicely pan fry them without adding any water. however, do not cook paneer for too long or else they will become dense.
the kind of red chilies used determines some of the flavor profile in the recipe. usually a mix of 2 types of chilies are used – the larger variety is low in heat and gives a good color. second type are chilies which are small in size and hot in nature. i have used a mix of kashmiri red chilies and guntur chilies. you can also use just one type of red chili. though byadagi chilies are used, but instead of these, you can use kashmiri red chilies. for less spiciness, just use byadagi or kashmiri red chilies.
the taste of the roast to a large extent depends on the type of chilies used. for best results, use either kashmiri red chilies or byadagi chilies along with guntur chilies. with this combination of red chilies, you do get a spicy and tasty paneer ghee roast. also follow the recipe exactly using all the ingredients and do not skip any.
for a vegan alternative, you can use tofu and mushrooms instead of paneer. substitute oil for ghee and cashew curd or almond curd for dairy curd (yogurt). if using mushrooms, then do not marinate for 30 minutes. just mix with the spice paste and then cook till the mushrooms are done.
paneer ghee roast can be served as starter snack. you can also serve it as a side dish with chapatis, neer dosa, dal-rice, sambar-rice or veg pulao.
if you are looking for more paneer recipes then do check paneer masala, kadai paneer, paneer kolhapuri, methi paneer masala and dry chilli paneer recipe.
paneer ghee roast recipe card below:5 from 1 vote
paneer ghee roast recipe
paneer ghee roast recipe - simply delicious recipe of mangalorean style paneer ghee roast recipe.
- 1 tablespoon ghee
- 2 teaspoons coriander seeds (sabut dhania)
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon fennel seeds (saunf)
- ¼ teaspoon whole black pepper (sabut kali mirch)
- 20 fenugreek seeds (methi dana)
- 4 kashmiri red chillies or byadagi red chillies
- 2 guntur red chillies or hot red chillies
- 3 medium garlic cloves (lahsun)
- 6 tablespoons water for grinding
- 1 teaspoon lemon juice
- 2 tablespoons fresh curd (dahi or yogurt)
- 2 tablespoons ghee
- ⅓ cup chopped onion
- ¼ teaspoon turmeric powder (haldi)
- ¼ cup water
- ½ teaspoon jaggery powder or add as required