Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.
I came to know that paneer ghee roast exists only in recent time. I saw this in Divya’s Instagram and loved the name. I wanted to try this out for long time, adapted the recipe and made it using their fresh paneer for the recent Suvai foods live demo at Singapore expo. Turns out delicious every single time. You can prepare this as quick fix for your hunger pangs or as starter of your meal too.
There are many variations in the recipe, but I adapted this one as it was very simple. Just made a few changes in preparation according to the convenience and the fresh paneer.
Since paneer is the main ingredient in this paneer ghee roast recipe, the paneer quality is really important. Suvai paneer blended well with the ingredients 👍🏻💝.
Paneer ghee roast recipe
Recipe Cuisine: Indian | Recipe Category: Starter
Prep Time: 10 mins + 1 hr resting time | Cook time: 10 mins | Serves: 3 | Author: Raks anand
Click here for cup measurements
Paneer ghee roast is a simple paneer starter prepared within minutes using simple flavourful spice ingredients available in your pantry.
Ingredients
Paneer – 500 gms
Ghee – 4 tablespoon
Garlic – 4 flakes
Salt to taste
Coriander or curry leaves for garnish
Thick curd – 6 tablespoon
Juice of a lime
Salt – as needed
Turmeric – ½ teaspoon
Masala: Roast in a teaspoon of ghee
Kashmiri Red chillies – 8
Coriander seeds – 2 teaspoon
Cumin seeds – 1 teaspoon
Methi/ Fenugreek – ½ teaspoon
Pepper – ½ teaspoon
Tamarind – a small piece
Method:
- Add a teaspoon of ghee, roast the ingredients under ‘Masala’ except tamarind. Once the spices are golden, add tamarind, give it a stir.
- Remove in a plate for cooling down, grind it with curd to a paste.
- Add turmeric, salt and lemon juice. Mix in cubed paneer carefully. You can keep it for marination 1 hour. I have made immediately, still good.
- Heat a kadai, add ghee followed by crushed garlic.
- Add cubed paneer, marinated in curd masala paste.
- Cook until masala coats the paneer and ghee oozes.
Notes
- If you are using frozen paneer, keep immersed in hot water until soft and then use in the recipe.
- Take care not to break the paneer. Stir occasionally.
- Take care not to burn the cumin seeds.
Step by step pictures
- Add a teaspoon of ghee, roast the ingredients under ‘Masala’ except tamarind. Once the spices are golden, add tamarind, give it a stir.
- Remove in a plate for cooling down, grind it with curd to a paste.
- Add turmeric, salt and lemon juice. Mix well.
- Add paneer kept immersed in hot water to the prepared masala paste. Mix carefully without breaking paneer.
- Heat a kadai, add ghee followed by crushed garlic. Add the marinated paneer cubes.
- Cook until masala coats the paneer and ghee oozes. Garnish with coriander or curry leaves.
Garnish with coriander leaves to serve.
Mam! Wonderful recipes! But do us the cooking in iron / clay pan.. heard these non stick pans are dangerous. Take care.
Paneer isn't a protein that needs marination. If u add the paneer in the pan for so long till the oil leaves the masala mixture, it renders the paneer devoid of any moisture and doesn't taste as good. U might want to add the paneer cubes after the masala has been cooked. Since this is a veg version of the famous kundapur chicken ghee roast the same principle applied to the paneer might work but not brilliantly.
Wow! Zainab, your views are very informative…