Paneer Ghee Roast from Mangalore

When I served this Paneer Ghee Roast to friends recently, the taste came as quite a surprise to them and they loved every bit of it. Inspired by the flavours from Mangalore cuisine, this simple recipe will help you make a off-the-beaten-track Paneer dish in a few minutes.

What I loved about this Paneer Ghee Roast from Mangalore is its rich red colour and the earthy flavours of four simple spices shining through. Because we use Bydagi chillies or Kashmiri red chillies in this dish, it is also not very spicy (contrary to it’s fiery red colour). Of course, if you like spicy food like I do, you can always add 1 or 2 spicy Guntur chillies or Pandi chillies.

When I first chanced upon this recipe, I could not but smile at the use of Tamarind and Jaggery. I knew right there, right then that this recipe will be a winner! 😉

In South India, any dish cooked in ghee is called Ghee Roast. So you would find Ghee Roast Dosas and Vegetable dishes aplenty. Me thinks, Ghee Roast is South India’s answer to North India’s Makhanwala dishes. 🙂

Some Tips to Make Paneer Ghee Roast

• It goes without saying here that ghee plays a very important role in this dish. It lends a wonderful flavour to the dish without making it oily. You can add a lot more ghee than I have used but I found that 2 tsp of ghee was good enough to give this Paneer Ghee Roast a lovely depth of flavour without making it oily.
• It is important that you use Bydagi chillies or Kashmiri chillies as they impart the fabulous red colour that this dish has.
• I pan-fried the paneer cubes very lightly, just enough so that they start to brown. I find that doing this keeps them soft while frying them a lot makes them slightly rubbery.
• Use low heat to dry roast the spices and roast them till they become aromatic. This just releases the oils in the spices and gives this Ghee Roast Paneer a wonderful depth of flavour.

Other Mangalore Dishes You May Enjoy

• Hasi Sasive | Paji Sasmi: Mangalore Cucumber in Mustard-Coconut Yogurt
• Pineapple Menaskai: Pineapple Curry from Mangalore
• Mavinakayi Gojju | Mavinakayi Menaskai: Raw Mango Curry from Karnataka

More Paneer Recipes for You to Try

• Hariyali Paneer Tikka | Grilled Cottage Cheese Marinated in Coriander, Mint, and Yogurt
• Delicious, Spicy Tawa Paneer | Paneer Tava Masala
• Methi Paneer Bhurji (Also a Low Potassium, Renal Diet Recipe)

How to Make Paneer Ghee Roast

1. Making the Mangalore Ghee Roast Masala
   1. Over low heat, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 1/4 tsp pepper corns, 1/4 tsp fennel, and a pinch of fenugreek seeds till they just start to change colour.
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   2. Transfer to a plate and let them cool.
   3. Dry roast 4 Bydagi, Kashmiri or Mathaniya red chillies for a few seconds. If you wish the Paneer Ghee Roast to be a bit spicy, all use 1 or 2 spicy Guntur chillies or Pandi chillies. 
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   4. Add to the roasted spices and let them cool.
   5. When the roasted spices and chillies cool, transfer them to a grinder.
   6. Add 2 cloves of garlic, 1/2 tsp ginger, 1 tsp tamarind paste, and 1/4 cup water.
   7. Grind to a smooth paste and set aside.
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2. Making the Paneer Ghee Roast
   1. Cut 200 gms paneer into cubes.
   2. In a pan, over medium heat, melt 1 tsp of ghee.
   3. Add the paneer cubes and pan fry them till they are lightly browned.
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   4. Remove from the ghee and set aside.
   5. To the same pan, add 1 tsp ghee.
   6. Add 1/4 tsp finely chopped onions and a few curry leaves.
   7. Stir-fry till the onion is transparent.
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   8. Now, add 1/4 tsp turmeric and mix well.
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   9. Next, add the ground masala and stir-fry for 3 to 4 minutes.
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   10. Then add salt and 1/2 tsp jaggery, and mix well.
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   11. Add 3 tbsp dahi and mix well.
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   12. Finally, add the paneer cubes and mix well.
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   13. Add 1 tbsp water, if needed.
   14. Stir-fry for 2 minutes.
   15. Transfer to a bowl.
3.  Serving Suggestions
   1.    Serve piping hot Paneer Ghee Roast with phulkas, rotis, or rice.

Recipe for Paneer Ghee Roast from Mangalore

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Paneer Ghee Roast from Mangalore

Aruna

If you want a Paneer dish that is different from the usual, then this Paneer Ghee Roast from Mangalore is the way to go. I love the vibrant red colour of this dish as also the earthy flavours of the spices used in it and the flavour of the ghee. You can enjoy this Ghee Roast Paneer with both rice and roti. And the best part is that it gets done in less than 30 minutes.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch

Cuisine Gluten Free, Indian, Karnataka, Vegetarian

Servings 3 People

Calories 309 kcal

Equipment

• Frying Pan
• Blender or Grinder
• Spatula

Ingredients

  

1x2x3x

• 250 gms Paneer
• 1/4 Cup Finely Chopped Onions
• 2 tbsp Dahi

For Mangalore Ghee Roast Masala

• 2 tsp Coriander Seeds
• 1 tsp Cumin Seeds
• 1/4 tsp Peppercorns
• 1/4 tsp Fennel Seeds
• 1 Pinch Fenugreek Seeds
• 4 Bydagi Chillies (Substitute: Kashmiri or Mathaniya Chillies)
• 2 Spicy Red Chillies (Optional)
• 2 Cloves Garlic
• 1/2 tsp Ginger
• 1 tsp Thick Tamarind Paste

Other Ingredients

• 2 tsp Ghee
• 1/4 tsp Turmeric
• 1/2 tsp Jaggery
• 1/4 Cup Water
• Salt to Taste
• A Few Curry Leaves

Instructions

 

Making the Mangalore Ghee Roast Masala

• Over low heat, dry roast 2 tsp coriander seeds, 1 tsp cumin seeds, 1/4 tsp pepper corns, 1/4 tsp fennel, and a pinch of fenugreek seeds till they just start to change colour.
• Transfer to a plate and let them cool.
• Dry roast 4 Bydagi, Kashmiri or Mathaniya red chillies for a few seconds. If you wish the Paneer Ghee Roast to be a bit spicy, all use 1 or 2 spicy Guntur chillies or Pandi chillies.
• Add to the roasted spices and let them cool.
• When the roasted spices and chillies cool, transfer them to a grinder.
• Add 2 cloves of garlic, 1/2 tsp ginger, 1 tsp tamarind paste, and 1/4 cup water.
• Grind to a smooth paste and set aside.

Making the Paneer Ghee Roast

• Cut 200 gms paneer into cubes.
• In a pan, over medium heat, melt 1 tsp of ghee.
• Add the paneer cubes and pan fry them till they are lightly browned.
• Remove from the ghee and set aside.
• To the same pan, add 1 tsp ghee.
• Add 1/4 tsp finely chopped onions and a few curry leaves.
• Stir-fry till the onion is transparent.
• Add 1/4 tsp turmeric and mix well.
• Add the ground masala and stir-fry for 3 to 4 minutes.
• Add salt and 1/2 tsp jaggery, and mix well.
• Add 2 tbsp dahi and mix well.
• Add the paneer cubes and mix well.
• Add 1 tbsp water, if needed.
• Stir-fry for 2 minutes.
• Transfer to a bowl.

Serving Suggestions

• Serve piping hot Paneer Ghee Roast with phulkas, rotis, or rice.

Nutrition

Calories: 309 kcalCarbohydrates: 9 gProtein: 13 gFat: 25 gSaturated Fat: 15 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gCholesterol: 65 mgSodium: 226 mgPotassium: 126 mgFiber: 2 gSugar: 4 gVitamin A: 328 IUVitamin C: 23 mgCalcium: 450 mgIron: 1 mg

Keyword Ghee Roast Paneer, Paneer Ghee Roast

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!