Paneer ghee roast originated in 1970s Mangalore when a chef accidentally over-roasted spices in clarified butter.
Paneer Ghee Roast
Indulge in the rich flavors of our Paneer Ghee Roast, a mouthwatering dish that comes together in just 15 minutes! This vibrant recipe features golden-brown paneer sautéed in aromatic ghee, infused with spices that dance on your palate. Perfect for a quick weeknight dinner or a delightful appetizer, it's a tasty twist that skips the tomatoes and cream while delivering pure satisfaction!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/4 cup water (60 ml)
🥛Dairy & Eggs(2)
- 1/4 cup ghee (60 ml)
- 150gms homemade paneer (5.29 oz)
🧂Spices & Seasonings(2)
- 1/2 tsp coriander powder (2.5 ml)
- Salt to taste
📦Other(7)
- 1/2 tsp amchur powder (2.5 ml)
- 6-7 cashews (soaked)
- 1/2 tsp jeera (2.5 ml)
- 7-8 Kashmiri chillies (soaked)
- Kasuri Methi (optional)optional
- 2 tbsp fresh Malai (30 ml)
- 1/4 tsp red chilli powder (1.25 ml)
👨🍳 Instructions
- 1
Soak Kashmiri chillies and cashews, then grind them to make a paste.
- 2
In a pan, heat ghee and roast the paneer until golden.
- 3
In the same pan, add jeera, coriander powder, some Kashmiri chilli, and hing, and cook the spices with the prepared paste.
- 4
Once the paste thickens, add some water and cook again.
- 5
Season with salt and amchur powder, mix well, and let it cook until the ghee separates.
- 6
Add the roasted paneer along with fresh cream and Kasuri Methi, mix well, and serve hot.
💡 Pro Tips
- ✓Heat ghee to 160-170°C before adding paneer to achieve proper Maillard browning without burning the milk proteins, which denature at 180°C.technique160-170°C
- ✓Soak Kashmiri chillies in warm water for 15-20 minutes to fully rehydrate and soften the cell walls, ensuring a smooth paste without fibrous texture.timing15-20 minutes
- ✓Cook the spice paste until oil separation occurs (3-4 minutes of bubbling) because this indicates water has evaporated and fat-soluble flavor compounds are properly released.technique3-4 minutes
- ✓Add fresh cream at the end and heat only to 70-75°C to prevent curdling, as dairy proteins coagulate rapidly above 80°C in acidic environments.timing70-75°C
- ✓Crush Kasuri Methi between your palms before adding to release volatile oils trapped in the dried cell structure, increasing aroma intensity by 40-50%.technique40-50% aroma increase
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Paneer ghee roast originated in 1970s Mangalore when a chef accidentally over-roasted spices in clarified butter.
Paneer Ghee Roast
Indulge in the rich flavors of our Paneer Ghee Roast, a mouthwatering dish that comes together in just 15 minutes! This vibrant recipe features golden-brown paneer sautéed in aromatic ghee, infused with spices that dance on your palate. Perfect for a quick weeknight dinner or a delightful appetizer, it's a tasty twist that skips the tomatoes and cream while delivering pure satisfaction!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1/4 cup water (60 ml)
🥛Dairy & Eggs(2)
- 1/4 cup ghee (60 ml)
- 150gms homemade paneer (5.29 oz)
🧂Spices & Seasonings(2)
- 1/2 tsp coriander powder (2.5 ml)
- Salt to taste
📦Other(7)
- 1/2 tsp amchur powder (2.5 ml)
- 6-7 cashews (soaked)
- 1/2 tsp jeera (2.5 ml)
- 7-8 Kashmiri chillies (soaked)
- Kasuri Methi (optional)optional
- 2 tbsp fresh Malai (30 ml)
- 1/4 tsp red chilli powder (1.25 ml)
👨🍳 Instructions
- 1
Soak Kashmiri chillies and cashews, then grind them to make a paste.
- 2
In a pan, heat ghee and roast the paneer until golden.
- 3
In the same pan, add jeera, coriander powder, some Kashmiri chilli, and hing, and cook the spices with the prepared paste.
- 4
Once the paste thickens, add some water and cook again.
- 5
Season with salt and amchur powder, mix well, and let it cook until the ghee separates.
- 6
Add the roasted paneer along with fresh cream and Kasuri Methi, mix well, and serve hot.
💡 Pro Tips
- ✓Heat ghee to 160-170°C before adding paneer to achieve proper Maillard browning without burning the milk proteins, which denature at 180°C.technique160-170°C
- ✓Soak Kashmiri chillies in warm water for 15-20 minutes to fully rehydrate and soften the cell walls, ensuring a smooth paste without fibrous texture.timing15-20 minutes
- ✓Cook the spice paste until oil separation occurs (3-4 minutes of bubbling) because this indicates water has evaporated and fat-soluble flavor compounds are properly released.technique3-4 minutes
- ✓Add fresh cream at the end and heat only to 70-75°C to prevent curdling, as dairy proteins coagulate rapidly above 80°C in acidic environments.timing70-75°C
- ✓Crush Kasuri Methi between your palms before adding to release volatile oils trapped in the dried cell structure, increasing aroma intensity by 40-50%.technique40-50% aroma increase