Paneer Ghee Roast Gravy is an absolutely delicious vegetarian version of the iconic Chicken Ghee Roast. The original ghee roast recipe is believed to be originated in the small town of Kundapur, Mangalore. This rich paneer ghee roast can be made in the dry form to serve as an appetizer or in the gravy form to serve as a main dish.
Paneer Ghee Roast is a fiery red, tangy, and spicy gravy with a flavour of clarified butter or ghee in which the spices are roasted. The colour of this gravy turns out to be so fiery red that one can mistakenly think that a red food colour has been added into it. Actually, the use of dried red chillies imparts the beautiful red colour to the Paneer Ghee Roast Gravy.
This recipe is a great option for vegetarians who want to enjoy the popular ghee roast, sans the chicken. Paneer forms an excellent base for this gravy as it beautifully absorbs the spices and gives out an excellent flavour.
To make Paneer Ghee Roast, spices and dried red chillies are first roasted in ghee and then ground to a fine paste. Then, paneer is marinated in a mixture of curd, turmeric and red chilli powder, and ginger–garlic–coriander paste. Ghee Roast masala is then cooked in ghee, to which the marinated paneer is added.
The authentic Ghee Roast recipe is not for the faint-hearted and is really very spicy. Although dried red chillies give a distinct flavour profile to this dish, one has to be really careful with the number of chillies that are added in this recipe. The number of chillies can be adjusted according to your taste preferences. I used only 4 Kashmiri red chillies while preparing this recipe.
You can also substitute paneer with mushroom or tofu and ghee with oil to prepare this recipe. Paneer Ghee Roast Gravy can be served as a main dish with breads of your choice or rice. You can also check out the kulcha recipe on the blog to prepare with this gravy.
Follow the step by step instructions with photos given below to easily prepare this recipe.
Paneer Ghee Roast Gravy is a vegetarian adaptation of the iconic Chicken Ghee Roast. It is a fiery red, rich, and absolutely delicious paneer gravy.
- 200 grams cottage cheese cubes (paneer)
- 6-7 tablespoons yogurt or curd (don’t use very sour curd)
- ½ teaspoon turmeric powder (haldi powder)
- 1 teaspoon red chilli powder (lal mirch powder)
- 1 teaspoon ginger-garlic-coriander paste (adrak-lehsun-dhaniya paste)
- salt (as required)
- 4 dried red Kashmiri chillies (sukhi lal mirch)
- 1 tablespoon clarified butter (ghee)
- 2 teaspoons coriander seeds (sabut dhania)
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 5-6 whole black pepper (sabut kali mirch)
- ½ teaspoon fenugreek seeds (methi dana)
- 3 garlic cloves (lehsun)
- ½ cup water or as required (for grinding)
- 2 tablespoons ghee
- ½ cup finely chopped onion (pyaaz)
- 1 teaspoon jaggery (gur)
- ¼ water (or as required)
- salt (as required)
In a bowl, take the curd. Add turmeric powder, red chilli powder, ginger-garlic-coriander paste, and salt as per taste. Mix all the ingredients together. Add paneer cubes to the marinate mixture. Cover the bowl and let the paneer marinate for 30 minutes.
Heat a pan or kadhai on a medium flame. Dry roast the red Kashmiri chillies on the hot pan. As soon as they puff up, remove them from the pan and keep them aside.
In the same pan, heat 1 tablespoon ghee. Add cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, and black pepper. Roast them in the ghee on a medium flame till they they give out an aroma. This will take around 3-4 minutes. Ensure to not burn them.
Then, add garlic cloves and roast for another 2 minutes. Remove the roasted spices in a plate.
In a mixer grinder jar, take the roasted red chillies and spices. Add some water and grind them to a fine paste. Add more water if required. Keep the ground paste aside.
In a pan or kadhai, heat 2 tablespoons ghee on a medium flame.
Add finely chopped onion into the ghee and saute it for around 5 minutes till it becomes mildly golden brown in colour. Do not brown the onions.
Add the prepared ghee roast masala. Saute it for another 4-5 minutes.
When the ghee starts releasing from the sides of the pan, add the marinated paneer along with the curd mixture. Mix it well with the masala. Let it cook for 3-4 minutes.
Add some water to get the gravy consistency. Adjust the water content as required.
Then, add some jaggery and salt as per taste. Add less salt as the marinate mixture also contains salt. Taste first and then add salt as per the need.
Do not cook the gravy for too long or the paneer will get hard and rubbery.
Paneer Ghee Roast is ready. You can serve this as a main dish with kulcha, roti, or rice.
Step by Step Instructions With Photos
To easily follow the recipe, I have divided it into 3 sections: a) Marinating the Paneer b) Preparing the Paneer Ghee Roast Masala and c) Preparing the gravy.
a) Marinating the Paneer
1. Take the curd in a bowl. Add turmeric powder, red chilli powder, ginger-garlic-coriander paste, and salt (as required). Mix all the ingredients together.
2. Add paneer cubes. Coat them with the curd mixture. Do not mix vigorously or the paneer will break. Marinate paneer for 30 minutes.
b) Preparing the Ghee Roast Masala
1. Heat a pan or kadhai. Dry roast the dried red Kashmiri chillies till they puff up. Remove them aside in a plate.
2. In the same pan, add 1 tablespoon ghee. Add cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, and black pepper. Roast them in the ghee on a medium flame till they become aromatic. Ensure to not roast for too long and burn them.
3. Then, add 3 garlic cloves. Roast them in the ghee for another 2 minutes. Switch off the flame.
4. Remove this mixture in a mixer grinder jar. Also add the roasted chillies.
5. Add some water to this mixture and grind it to a fine paste. You can adjust the water content required while grinding.
c) Preparing the Gravy
1. In a pan, heat 2 tablespoons ghee. Add finely chopped onions.
2. Saute the onions until they become mildly golden brown in colour.
3. Then, add the prepared ghee roast masala.
4. Mix all the ingredients together well. Add some water to get the gravy consistency. Cook the mixture until it starts releasing ghee from the sides.
5. Then, add the marinated paneer with the curd mixture.
6. Mix them together with the ghee roast masala. Cook for another 4-5 minutes.
7. Then, add some jaggery and salt as per taste. Add less salt because the marinate mixture also contained salt. Taste the gravy before adding the salt and add accordingly.
8. Mix the gravy well. Cook for another 2 minutes.
9. Paneer Ghee Roast Gravy is ready! Serve it as a main dish with roti, kulcha, naan, or rice.
Paneer Ghee Roast Gravy is an absolutely delicious vegetarian version of the iconic Chicken Ghee Roast. Surely try it out at your home.
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