Paneer Ghee Roast from Mangalore
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.
Equipment
- Frying Pan
- Blender or Grinder
- Spatula
Ingredients
- 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