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Paneer Ghee Roast
Lunch • India
How to Make Paneer Ghee Roast (Traditional & Healthy Version)
Paneer Ghee Roast is a classic South Indian dish, originating from Karnataka’s coastal region. This flavorful recipe features soft paneer cubes marinated in aromatic spices, roasted in pure desi ghee on a tawa. The dish is renowned for its vibrant red color, imparted by Byadagi chillies, and its harmonious blend of tangy, spicy, and rich flavors. Traditionally served during lunch or festive gatherings, Paneer Ghee Roast is a vegetarian favorite in many Indian households. Its roots trace back to Udupi cuisine, where ghee roast is a signature style often prepared for special occasions and temple feasts. Paneer Ghee Roast makes a wonderful addition to festival thalis, especially during Navratri or Holi, when vegetarian delicacies are at the forefront. The use of homemade masala and pure ghee gives the dish a soulful taste that balances health and indulgence. For calorie-conscious foodies, this recipe delivers protein-rich paneer and heart-healthy fats, making it a smart choice for lunch. Paneer Ghee Roast is ideal for those seeking authentic Indian flavors without compromising on health. Its preparation is simple yet yields restaurant-quality results, perfect for family meals or festive celebrations. Served with phulka, dosa, or steamed rice, this dish is sure to become a staple in your kitchen.
Ingredients(for 1 medium portion (approx. 150g cooked paneer with masala))
- 200g Paneer (fresh, cut into cubes)
- 2 tablespoons Desi Ghee (clarified butter)
- 6-8 Byadagi Red Chillies (soaked in warm water)
- 1 teaspoon Tamarind Paste (imli)
- 1 tablespoon Coriander Seeds (dhaniya)
- 1 teaspoon Cumin Seeds (jeera)
- 1/2 teaspoon Black Peppercorns (kali mirch)
- 3 Garlic Cloves (lehsun)
- 1/2 teaspoon Jaggery (optional, gur) - optional
- to taste Salt (namak)
- 1 teaspoon Lemon Juice (nimbu)
- 6-8 Curry Leaves (kadi patta)
Instructions
- 1
Soak Byadagi chillies in warm water for 10 minutes. Drain and grind with coriander seeds, cumin seeds, peppercorns, garlic, tamarind paste, jaggery, and salt to make a smooth masala paste.
10 minutes
Use minimal water for a thick paste and vibrant color.
- 2
Marinate paneer cubes in the prepared masala paste and lemon juice. Set aside for at least 10 minutes.
10 minutes
Longer marination enhances flavor penetration.
- 3
Heat desi ghee on a tawa or heavy pan. Add curry leaves and sauté till aromatic.
2 minutes
Do not overheat ghee; it should be fragrant, not smoky.
- 4
Add marinated paneer cubes and roast gently on medium flame. Stir occasionally to ensure even coating and avoid sticking.
10 minutes
Roast until paneer edges turn golden but remain soft inside.
Why This Dish is Healthy
This recipe uses moderate amounts of ghee and incorporates nutrient-dense paneer, making it ideal for balanced diets. The use of whole spices enhances metabolism and keeps calorie count controlled. Paneer offers satiety, supporting weight management. Roasting instead of deep-frying preserves nutrients and reduces unhealthy fats, making Paneer Ghee Roast a healthy lunch choice.
Paneer Ghee Roast is rich in protein from paneer and offers healthy fats from desi ghee. The spices used, such as coriander and cumin, aid digestion and provide antioxidants. Byadagi chillies impart vitamins A and C, while garlic boosts immunity. Tamarind adds minerals like magnesium and potassium. Jaggery, if used, provides iron. The dish is naturally gluten-free and suitable for vegetarian diets.
Pro Tips
- 💡Tip 1: Use fresh, homemade paneer for the best texture.
- 💡Tip 2: Byadagi chillies give authentic color without excessive heat.
- 💡Tip 3: Marinate paneer longer for deeper flavor infusion.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on tawa with a splash of water or ghee to restore freshness. Avoid freezing as paneer can become rubbery.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 350.0 kcal |
