Paneer ghee roast is the vegetarian answer to Mangalore’s famous chilli-forward ghee roast. The finished masala should cling closely to the paneer: glossy, spicy and tangy rather than loose like a curry.
This version uses Spiced Right Ghee Roast Masala to bring together Byadgi chilli, mustard, fenugreek, coriander and garlic in the right balance.
Paneer Ghee Roast Ingredients
- 300 g paneer, cut into 2.5 cm cubes
- 2 medium onions, finely chopped
- 2 sprigs curry leaves
- 1½ tsp mustard seeds
- 30–40 g hung curd
- 1 tbsp red chilli powder
- 3–4 tbsp Spiced Right Ghee Roast Masala
- 10 g jaggery
- 1 tbsp thick tamarind pulp
- 1 tsp lemon juice
- ½ tsp turmeric
- 3 tbsp ghee
- Salt to taste
- Fresh coriander, to garnish
How to Make Paneer Ghee Roast
- Marinate the paneer: Combine the paneer with hung curd, red chilli powder, turmeric, lemon juice and salt.
- Sear: Heat 1 tablespoon ghee and sear the paneer on all sides until lightly golden. Remove and keep aside.
- Build the base: Add the remaining ghee to the same pan. Crackle the mustard seeds and curry leaves, then add the onion and cook until light golden.
- Cook the masala: Return the paneer to the pan. Add Ghee Roast Masala and about 15 ml water. Cook for 2–3 minutes, stirring gently.
- Balance the flavour: When the masala looks glossy and the ghee begins to separate, stir in the tamarind and jaggery. Cook briefly, garnish and serve.
Tips for the Best Ghee Roast
- Use thick hung curd so the marinade coats the paneer instead of becoming watery.
- Do not overcrowd the pan while searing the paneer.
- The finished dish should be nearly dry, with the masala coating every cube.
- For a milder version, reduce the added red chilli powder rather than the spice blend.
What to Serve with Paneer Ghee Roast
Serve it with neer dosa, appam, steamed rice, paratha or a simple cucumber raita. The same method also works with mushrooms, potatoes or mixed vegetables.
Frequently Asked Questions
Is paneer ghee roast very spicy?
It is a chilli-forward dish. Tamarind and jaggery balance the heat, while curd softens it slightly.
Can I make it without ghee?
You can use oil, but ghee provides the characteristic flavour and texture that defines the dish.
How much Ghee Roast Masala should I use?
Use approximately 3–4 tablespoons for 300 g paneer, adjusting to your preferred intensity.
Shop the blend: Ghee Roast Masala