Paneer Ghee Roast

 

           Paneer Ghee Roast is a vegetarian version of the very popular Mangalorean special Chicken Ghee Roast. This style of dish is very spicy with the addition of dry red chilies and peppercorns. However, it is toned down to some extent with the addition of tamarind, yoghurt and jaggery. You may adjust the spiciness according to your preference. 

           This dish is cooked in ghee and is a great party recipe where it can be served as an appetizer. It can also be relished as a side dish with dosa, appam, idiyappam or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare this delicacy. 

          The origin of the original recipe goes back to the town of Kundapur. So at times, it is also called Kundapur style Ghee Roast. It is very spicy and full of flavors coming from the ghee and a medley of various spices. You can use Kashmiri red chilies instead, for less of heat. 

          There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. The whole spices are freshly dry roasted and ground to make the dish more flavorful. 

• 250 gms. paneer, cut into desired shapes
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt, well beaten
• 2 sprigs curry leaves
• 4 tbsp. ghee
• 1 tbsp. coriander leaves, chopped

Dry roast & grind - 

• 8-10 Kashmiri red chilies
• 3-4 red chilies
• 1/2 tsp. black peppercorns
• 1 tbsp. coriander seeds
• 1 tsp. cumin seeds
• 1 tsp. fennel seeds
• 1/4 tsp. fenugreek seeds
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

         Dry roast all the spices from Kashmiri red chilies to fenugreek for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

          Now grind along with the garlic, ginger, jaggery and tamarind into a smooth paste. 

         Heat 1 tbsp. ghee in a pan & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

         Then add the paneer and sauté till they lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion and curry leaves till light brown. 

          Now add the ground paste, yoghurt, turmeric powder and salt to taste. Mix everything well and sauté till the oil separates. 

          Add the fried paneer and a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

          When done, drizzle remaining ghee and garnish with chopped coriander leaves. 

          Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal. 

Dry roast all the spices from Kashmiri red chilies to fenugreek seeds for 1-2 minutes or till you get a nice aroma. Keep aside to cool. 

Grind along with garlic, ginger, jaggery & tamarind into a smooth paste. 

Heat 1 tbsp. ghee & add a pinch of salt, turmeric powder and red chili powder. Give it a stir.

               Add the paneer and sauté till they are lightly browned. 

Heat 2 tbsp. ghee & sauté the onion & curry leaves till light brown. 

              Add the ground paste,  yoghurt, turmeric powder ....

and salt to taste. Mix everything well & sauté till the oil separates. 

Add the fried paneer & a sprinkle of some water. Stir fry for 1-2 minutes till the paneer is well coated with the masala. 

When done, drizzle remaining ghee & garnish with coriander leaves. 

Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani or chapatti for a sumptuous meal.