Paneer Ghee Roast Recipe

Today I am going to share a very authentic recipe of paneer ghee roast. This recipe is common in south Indian cooking, I stayed in the south for almost five years and indulged myself in many versatile cooking patterns, I learned many recipes either through friends or through colleagues. Coming to the recipe, Paneer ghee roast is a spice blend of many delightful traditional spices, along with the tanginess of curd and tamarind it contains a bit of sweetness of jaggery, the spices and ingredients bring this recipe to the next level. I am happy that I am making no mistakes from the very first time I tried this till now…

This recipe can be cooked both dry and as well as in semi gravy which goes well with any Indian flatbreads like naan, roti, parathas, etc, but it goes excellent with rice, biryani, and pulao as well. This recipe can be very easy because it does not involve any marination, just a few ingredients and you are ready to go.

Let’s learn step by step process to prepare this recipe.

Paneer Ghee Roast Recipe

For the Gravy spice mix

• ½ tsp Fennel seeds
• 10 Pieces Dry red chilies
• ½ tsp Cumin seeds
• ½ tsp Coriander seeds
• 6 Pieces Black peppercorns
• 6 Pieces Garlic pods
• ½ tbsp Tamarind pulp
• 1 tbsp Clarified butter or ghee
• ½ tbsp Kashmiri Red chili powder (Add this while grinding the ingredients )

Curry preparation

• 100 gms Cottage cheese or paneer
• ½ tbsp Clarified butter (For frying the paneer and onion)
• 2 tbsp Whipped curd
• 1 tsp Jaggery
• ½ tsp Turmeric powder
• 1 Piece Onion chopped finely
• 5 Pieces Curry leaves
• 1 tsp Salt (Or as per the taste )
• Whole Grind ingredients

Spice mix preparation

1. In a wok heat 1 tbsp of clarified butter.

   
   
   

2. Add fennel seeds, cumin seeds, garlic pods, black peppercorn, coriander seeds, red chilies, tamarind pulp, and saute with clarified butter.

   
   
   

3. In a wok add 1 tbsp of clarified butter and sear the paneer cubes.

   
   
   

4. When the sautee spices cool down , add ½ tsp of kashmiri chili powder and adding 2 tbsp of water make a paste.

   
   
   

5. In a wok add ½ tbsp of clarified butter and add curry leaves, chopped onion, and turmeric powder fry unless soft.

   
   
   

6. Add grind ingredients, saute it for some time then add 2 tbsp of curd mix well, then add 1 tsp of jaggery powder and give it a good mix.

   
   
   

7. Add fried paneer cubes and salt to taste then mix it well just to coat the spices on the paneer.

   
   
   

8. Serve it hot with eighter roti, paratha, naan, or any rice dishes.

   
   
   

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