Paneer Ghee Roast

This Paneer Ghee Roast recipe is a spicy, buttery delight that’s perfect for any occasion. With its rich flavors and quick preparation, it’s sure to become a favorite in your kitchen!

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Course: Appetizer, Main Course, Side Dish

Cuisine: Indian

Keyword: Paneer

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 320kcal

Equipment

Chef's Knife

Chopping Board

Skillet

Ingredients

For the Spice Paste:

6-8 dried red chilies
1 tbsp coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
½ tsp black peppercorns
1 small ball of tamarind
4 garlic cloves

For the Curry:

2 tbsp ghee
10-12 curry leaves
250 g paneer cut into cubes
Salt to taste
Fresh coriander leaves chopped (for garnish)

Instructions

Prepare the Spice Paste: Dry roast red chilies, coriander seeds, cumin, fenugreek, and black pepper. Grind with tamarind and garlic to form a paste.
Cook the Aromatics: Heat ghee in a pan and sauté curry leaves. Add the spice paste and cook for 2-3 minutes.
Add the Paneer: Toss in paneer cubes and coat with the spice paste. Cook for 5-7 minutes.
Garnish and Serve: Garnish with coriander leaves and serve hot.

Notes

Spice Level: Adjust the number of red chilies to control the heat.

Vegan Option: Substitute paneer with tofu and use vegan ghee.

Make Ahead: The spice paste can be prepared in advance and stored in the fridge for up to a week.

Storage: Store leftovers in the fridge for up to 2 days.

Serving Suggestion: Serve with steamed rice or neer dosa for a complete meal.

Nutrition