Paneer Ghee Roast Recipe | No Cream no cashew Paneer recipes

Paneer Ghee Roast is a delicious and spicy dish inspired by the famous Mangalore-style chicken roast. Unlike typical paneer recipes, this dish is rich and creamy without the use of cream or cashews. The paneer is marinated and roasted to perfection, then simmered in a flavorful, aromatic spice gravy. Served traditionally on banana leaves for an authentic touch, this paneer ghee roast has a unique and tasty alternative to regular paneer preparations. If you are a paneer lover you can see lots of paneer dishes on foods and flavors facebook page and youtube channel. Do try this paneer ghee roast once with paratha and you will fall in love with it.

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Ingredients

  

For Marination:

• 400 grams paneer cut into thick slices
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon ghee

For Spice Mix:

• 1 1/2 teaspoons dried coriander seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 4-5 dried red chilies adjust for spice level
• For Spice Paste:
• 1 teaspoon black peppercorns
• 1 small piece of ginger
• 1 tablespoon tamarind or tamarind paste
• 10-12 garlic cloves
• Water as needed

For Gravy:

• 2 tablespoons ghee
• 1 large onion finely chopped
• 2 tablespoons fresh thick yogurt (not sour)
• 1 teaspoon salt adjust to taste
• 1 teaspoon jaggery optional, for balancing spice
• Additional water if needed
• For Serving:
• Banana leaves optional, for presentation
• Malabar parathas store-bought or homemade

Instructions

 

Marinate the Paneer:

• Slit the paneer vertically and horizontally.
• Sprinkle salt, red chili powder, turmeric powder, and ghee.
• Rub this mixture onto the paneer , ensuring it's well-coated.
• Set aside for 10-15 minutes.

Prepare the Spice Mix:

• Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, and dried red chilies in a pan on low heat until aromatic.
• Allow the spices to cool, then grind them into a coarse powder.
• In a blender, add black peppercorns, a small piece of ginger, tamarind, garlic cloves, and the cooled spice mix.
• Add a little water and blend into a smooth paste.

Cook the Paneer:

• Heat 1-2 tablespoons of ghee in a pan.
• Cut the marinated paneer into big pieces.
• Add the marinated paneer slices and roast them until golden and slightly crispy on both sides. Remove and set aside.

Prepare the Gravy:

• In the same pan, add 2 tablespoons of ghee.
• Sauté the chopped onions until golden brown.
• Add the prepared spice paste and cook on low heat until the oil starts to separate from the paste.
• Stir in the fresh yogurt and mix well.
• Add salt and jaggery (if using), and cook for a few minutes. Adjust the consistency with a little water if the gravy is too thick.
• Add paneer pieces and mix well.
• Simmer for 3-4 minutes, allowing the paneer to absorb the flavors and the gravy to thicken further.

Serve:

• Serve the Paneer Ghee Roast hot, traditionally on banana leaves for an authentic presentation.
• Accompany with Malabar parathas for a complete meal.

Video

Notes

Adjust the amount of dried red chilies and black pepper to suit your spice preference.
For a more authentic touch, serve the dish on banana leaves.
Enjoy this flavorful and unique Paneer Ghee Roast as a delightful change from your regular paneer dishes!

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