Some dishes are meant for Bangalore rainy weather, and paneer ghee roast is one of them. I have loved eating it outside for years and had been planning to make it at home for a long time.
The masala is made with roasted bydagi chillies, coriander, jeera, pepper, saunf and methi, ground with tamarind and jaggery. The paneer is marinated in it and roasted in plenty of ghee. I had it with roti and it was a great combination.
Paneer Ghee Roast
Serves: 3
Marinating time: 15 minutes
Cooking time: about 30 minutes
Diet: Vegetarian
Ingredients
For the masala paste
- 12 bydagi red chillies
- 1 tablespoon coriander seeds
- 1 tablespoon jeera
- 1 tablespoon black pepper
- 1 teaspoon saunf
- 1/2 teaspoon methi seeds
- 1 teaspoon tamarind paste I used Mothers
- 2 teaspoons ginger garlic paste
- 1 teaspoon jaggery powder
- 1 teaspoon Kashmiri red chilli powder for colour
- 10 tablespoons water
For the paneer
- 200 g paneer cubed
- 4 tablespoons curd
- 6 tablespoons ghee 4 to start, 2 to finish
- 4 sprigs curry leaves
- 1 onion chopped
- 1/4 teaspoon turmeric
- salt to taste
- 1 lemon juiced
Instructions
- Roast the spices. Heat a kadai and dry roast the bydagi chillies, coriander seeds, jeera, black pepper, saunf and methi until they start to smoke.
- Make the paste. Break the chillies into a blender jar. Add the roasted spices, tamarind paste, ginger garlic paste, jaggery, Kashmiri chilli powder and water. Blend to a smooth paste.
- Marinate. Mix the curd with 4 tablespoons of the paste. Add the paneer, coat well and marinate for 15 minutes.
- Cook the base. Heat 4 tablespoons of ghee in a pan. Add the curry leaves, onion and turmeric. Add 2 more teaspoons of the paste and salt.
- Roast the paneer. Add the marinated paneer and mix well. Add 2 more tablespoons of ghee and roast until the masala coats the paneer.
- Serve. Squeeze over the lemon juice and serve hot.
Video
Tips for the Best Paneer Ghee Roast
- Roast the spices until they just start to smoke. This is where the deep flavour comes from.
- Bydagi chillies give colour without too much heat. Add a little Kashmiri chilli powder for an even brighter red.
- Marinate the paneer for at least 15 minutes.
- Finish with a squeeze of lemon. It lifts the whole dish.
Storage
Leftover masala paste keeps in the fridge for a week. The cooked dish is best eaten fresh.
Frequently Asked Questions
Can I make this with mushrooms or potatoes?
Yes. The masala works with mushrooms, baby potatoes and cauliflower.
What do I serve it with?
Roti, neer dosa or plain rice all go well.
Make this on a rainy evening and tell me what you served it with. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.
