Wednesday, 20 May 2015

Paneer Ghee Roast

For all the Paneer lovers, this one is for you ! Paneer coated with a freshly ground "Aromatic spicy coastal style masala" and then pan seared in pure ghee. Ghee Roast is a delicacy from Coastal Karnataka region and mostly prepared with Chicken and Prawn. I tried using the same masala to coat paneer and fry them in ghee, the result was delicious tasting crispy paneer with soft juicy center. These paneer slices were spicy, slightly tangy, super soft from inside and that masala was yum !



  • 200 Grams Paneer cut into cubes or triangles
  • 2 Tablespoons Ghee
  • One sprig of Curry leaf
  • Chopped cilantro leaves for Garnish
  • Salt to taste

For dry roasting

  • 2 Kashmiri chillies
  • 2 Byadagi Red chillies
  • 1/2 Teaspoon whole black pepper corns
  • 1/2 Tablespoon coriander seeds
  • 1/4 Teaspoon cumin seeds
  • 1/4 Teaspoon fenugreek seeds
  • 4 Garlic Cloves
  • a big pinch of tamarind ( about a green pea size )


1. In a frying pan, add coriander seeds, cumin seeds, fenugreek seeds, black pepper corns and dry roast until you smell the nice aroma of the spices (about a minute) . Finally add red chillies (both Kashmiri and Byadagi ) and roast for few seconds. Switch off the flame and cool completely

2. In a spice grinder add all the dry roasted ingredients along with 4 garlic cloves, tamarind and  grind it to fine paste using 1 or 2 tablespoon of water. Season this spice paste with salt


3. Apply this chilli spice paste on the paneer pieces and set aside for 10 minutes

4. In a tawa / non-stick pan heat ghee. When the ghee starts melting, add curry leaves and fry until they are crispy. Then gently place the spice coated paneer triangles on the tawa and fry on medium flame until they are nice golden. Flip side and fry on the other side too.

5. Remove the pan roasted paneer from the pan and drain excess oil in a paper towel.

6. Garnish with chopped cilantro leaves and serve hot with your favourite dip.

No comments:

Post a Comment