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
• 1 tsp. salt or 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 are 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. 

Chicken Ghee Roast - Mangalorean Style

 

          Chicken Ghee Roast is a very delicious local Mangalorean delicacy. It's origin goes back to the town of Kundapur. So at times, it is also called Kundapur style Chicken Ghee Roast. It is very spicy and full of flavours coming from the ghee and a medley of various spices. There are many versions to this amazing dish and any which way it is prepared, it simply tastes awesome. 

          This is a great party recipe. Traditionally it is served with neer dosa. However, it also goes well with  steamed rice, dosa, appam, idiyappam, plain biryani or chapatti for a sumptuous meal. So do give it a try by checking out the step by step pictorial recipe to prepare it. 

• 500 gms. chicken, cut into medium size
• salt to taste
• pinch of turmeric powder
• pinch of red chili powder
• 1 onion, chopped
• 1/3 cup yoghurt
• 2 sprigs curry leaves
• 5 tbsp. ghee

Masala Paste - 

• 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
• 1/2 tsp. fenugreek seeds
• 1" cinnamon stick
• 2-3 green cardamoms
• 4-5 cloves
• 1" ginger
• 3-4 garlic cloves
• 1 tsp. jaggery
• 1 tsp. tamarind paste

          Marinate the chicken with salt, pinch of turmeric powder & a pinch of red chili powder for an hour.

         Dry roast all the spices from Kashmiri red chilies to cloves for a minute 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 2 tbsp. ghee and fry the chicken till they are lightly browned. Keep aside. 

         Heat 2 tbsp. ghee and sauté the onion till light brown. Now add the ground paste and yoghurt. Mix everything well and continue to sauté till the oil separates. 

          Add the fried chicken and a sprinkle of some water. Cover and cook till the chicken is tender and done. 

         Now add the curry leaves and give it a stir. Cook for 1-2 minutes and when done, drizzle remaining ghee. 

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

                       Marinate the chicken with salt, pinch of turmeric powder & a pinch of 

                       red chili powder for an hour.

                       Dry roast all the spices from Kashmiri red chilies to cloves for a minute

                       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 2 tbsp. ghee & fry the chicken till they are lightly browned. 

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

                    Add the ground paste & yoghurt. Mix well & sauté till the oil separates. 

                     Add the fried chicken & a sprinkle of some water. Cover and cook till the

                    chicken is tender and done.

                                  Add the curry leaves & give it a stir. Cook for 1-2 minutes.

                                  When done, drizzle remaining ghee. 

                      Serve with steamed rice, dosa, appam, neer dosa, idiyappam, plain biryani 

                      or chapatti for a sumptuous meal.