Paneer Ghee Roast

Ingredients

• 350 gpaneer, cubed
• 4 tablespoonsghee (clarified butter)
• ½ to ¾ teaspoonsalt
• ½ teaspoonsugar or jaggery
• 1 sprig (about 10 leaves)curry leaves
• 10dried Byadgi red chillies
• 7black peppercorns
• ¾ tablespooncoriander seeds
• ½ teaspooncumin seeds
• ¼ teaspoonfenugreek seeds
• 10peeled whole garlic cloves
• ¼ teaspoontamarind paste (made from tamarind soaked in water)

Instructions

1. 1

   Roast whole spices

   Dry-roast the peppercorns, coriander seeds, cumin seeds and fenugreek seeds in a pan over a low flame for 5–6 minutes, stirring regularly so they do not burn. They are ready when they smell almost sweet. Transfer to a plate.

2. 2

   Roast the chillies

   Dry-roast the Byadgi red chillies over medium heat for 2–3 minutes, until they turn deep red. Transfer them to the plate with the spices.

3. 3

   Roast the garlic

   Dry-roast the garlic for 2–3 minutes, then add it to the plate. Leave everything to cool.

4. 4

   Grind the masala

   Once cool, put everything in a mixer grinder with the tamarind paste and 1–2 tablespoons of water. Blend until smooth and set aside.

5. 5

   Marinate the paneer

   Add 1–2 tablespoons of the masala to the paneer and mix to coat. Leave it to marinate for 10 minutes.

6. 6

   Fry the paneer

   Heat 1 tablespoon of ghee in a large pan or kadhai. Arrange the marinated paneer in a single layer and fry for 2 minutes on each side. Remove and set aside.

7. 7

   Cook the masala

   Add the remaining ghee and masala to the same pan. Fry for 8–10 minutes, stirring occasionally, until the masala is deep reddish-maroon and the ghee begins to separate.

8. 8

   Finish the dish

   Return the paneer to the pan and add the salt and sugar. Mix to coat the pieces thoroughly, then cover and cook for 5 minutes. Add a splash of water if the masala is too thick.

9. 9

   Add curry leaves

   Sprinkle over the curry leaves, mix and serve hot.

What is paneer ghee roast?

Ghee roast is a richly spiced Indian preparation traditionally made with chicken or seafood. This vegetarian version uses paneer, which holds its shape as it fries and takes on the flavour of the masala.

The defining character comes from whole spices and chillies roasted before they are ground, then cooked slowly in ghee. Tamarind adds a sharp note that balances the rich, savoury coating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 598 calories, 20g protein, 21g carbs, 50g fat.

Paneer supplies much of the protein and fat, while ghee contributes most of the added fat; the small amount of sugar and the spices contribute some carbohydrate. Serve a moderate portion with vegetables and rice or flatbread to round out the meal.

Build the roasted masala

Whole spices: Peppercorns, coriander, cumin and fenugreek are roasted gently to bring out their aroma. Keep them moving and take them off the heat when fragrant; burnt spices can make the paste bitter.

Chillies and garlic: The Byadgi chillies add colour and warmth, while roasted garlic gives the masala depth. Let the roasted ingredients cool before grinding for a smoother, more even paste.

Get the paneer ready

Marinating: A small amount of masala is enough to coat the paneer before frying. The 10-minute rest gives the surface time to pick up flavour without making this a long preparation.

Frying: Use a single layer and turn each piece after 2 minutes. This brief fry gives the paneer a little colour while keeping it tender for the final cook.

Cook the masala until it separates

Slow frying: Give the remaining masala 8–10 minutes in the ghee, stirring now and then so it cooks evenly. The deep reddish-maroon colour and ghee separating at the edges are the cues that it is ready.

Consistency: The finished coating should cling to the paneer rather than pool like a thin sauce. If it becomes too thick, add a small splash of water before covering the pan.

Balance the seasoning

Salt: The recipe allows ½ to ¾ teaspoon, so begin at the lower end and adjust to taste when the paneer goes back into the pan.

Sweetness and tang: Sugar or jaggery softens the chilli-and-tamarind edge. Keep the amount modest so the dish stays savoury and the roasted spices remain prominent.

Serve it hot

Curry leaves: Stir them in at the end so their fresh aroma stands out against the cooked masala. Serve promptly while the paneer is hot and the ghee-roast coating is glossy.

On the plate: Pair the paneer with plain rice, flatbread or another mild accompaniment to make a meal. A simple vegetable side can add freshness alongside the rich masala.

Recipe notes & tips

• Keep the whole spices moving over low heat so they become fragrant without scorching.
• Cool the roasted ingredients before grinding to help the masala blend smoothly.
• Cut the paneer into evenly sized cubes so they fry at a similar rate.
• Fry the paneer in a single layer; work in batches if your pan is small.
• Stir the masala occasionally during its 8–10-minute cook to prevent sticking.
• Add water a little at a time if the masala needs loosening.

Variations

• Adjust the heat: Use fewer dried chillies for a milder masala.
• Add a fresh finish: Scatter chopped coriander over the curry leaves before serving.
• Make it vegan: Replace paneer with firm tofu and use a plant-based ghee alternative.
• Add vegetables: Stir in sautéed peppers alongside the paneer at the finishing stage.
• Serve with flatbread: Pair with naan or chapati to scoop up the masala.

Common mistakes to avoid

• Scorching the spices: Roast over low heat and stir regularly; remove them as soon as they smell fragrant.
• Grinding while hot: Let the roasted ingredients cool first for an even paste.
• Crowding the paneer: Cook it in a single layer or in batches so it fries rather than steams.
• Rushing the masala: Cook it for the full 8–10 minutes and look for the deep colour and separated ghee.
• Making the coating too thick: Add a splash of water before covering the pan.
• Overcooking the paneer: Keep to the brief frying and 5-minute covered finish so the cubes stay tender.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 2 days. Reheat gently in a covered pan with a splash of water, stirring carefully; avoid prolonged heating, which can toughen the paneer.

Frequently asked questions