Ghee Roast is a popular Tuluva Mangalorean recipe whose
origins go back to a small town, Kundapur, close to Mangalore.Ghee Roast has a
fiery red, tangy and spicy with a flavor of
roasted spices. Generally Ghee roast is made with Chicken. The
restaurant industry thought of vegetarians and introduced Paneer Ghee roast to
the World.
I had no idea about ghee roast(no idea about non veg food
you see) until I tasted a paneer Ghee roast in a wedding back in Mangalore more
than a decade ago. I didn't like the taste... I am sure they didn't bother about
the taste. To this my brother mentioned ghee some place in Mangalore sells
lovely vegetarian version of ghee roast... We did get it home and taste it I
liked it and realized recreating this dish isn't easy... I followed Kudpi garam tawa ghee roast recipe and we made many trials
over the years and finally few years back I did it.. Now this is made once in a
while just because of the fat that goes in it. The fat cannot be compromised
for a Perfect Ghee roast.
Here you See my version of Paneer Ghee roast.
Best served with Pan polo aka Neer Dosa.
Ingredients Needed:
To roast:Coriander seeds – 1tsp
Cumin seeds -1/2 tsp
Fenugreek seeds- ½ tsp
Red Long chillies(Kashmiri or Byadgi) – 18-20
Red short chillies – 5
Black Peppercorns - 1 tsp
For ghee roast:
Paneer – 1kg
Lemon juice – 1 tbsp
Yogurt/curds – ½ cup
Turmeric powder- ½ tsp
Garlic flakes -16 (use with skin)
Brown onion paste – 2 tbsp
Tamarind- 2 peanut sized
Pure ghee – 1 tbsp+1 tbsp+3 tbsp
Salt to taste
Let's get Cooking!
Method:
If you have got paneer block then cut it into 1.5” cubes and soak it in water for 15 minutes. If its frozen then keep until it is thawed.
If using ready cubes, no need to cut it further, just thaw it in water and it is good to go.
In a wide bowl add lemon juice,salt, whisked yogurt,turmeric powder mix well and add paneer cubes. Coat the paneer with the marinade and marinate for approximately 3 hours or even more. Here what I had done is I marinated the mix and keot in the fridge overnight as I was going to make ghee roast for lunch time.
In a mixie jar add red chillies(both variety), coriander seeds,cumin seeds,fenugreek seeds, garlic flakes,brown onion paste,tamarind into a very smooth paste.
Heat a pan add 1 tbsp ghee in a pan add in the marinated paneer and cook it until the yogurt is cooked well. This will take approx. 5 minutes. The yogurt might look curdled but at the end it will come together with the paneer.
When the yogurt has been cooked its time to take the paneer and keep aside for later use.
In the same pan add 1 tbsp ghee, to this add the ground masala and cook till the raw smell of the masala disappears and the ghee starts leaving the sides. This is the sign of a perfect ghee roast masala.
Add salt to the ground and cooked masala and saute for 1 more minute.
To this add the cooked paneer and mix well.
Now add the remaining ghee check for salt if requited add more and cover the pan and allow the masala to cook for 3 more minutes.
By now the masala must have gotten thick and this is the sign that your ghee roast is dthe sign that your ghee roast is done.
Serve with Neer Dosa or any dosa of your choice. You can
serve with rotis too.
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If using ready cubes, no need to cut it further, just thaw it in water and it is good to go.
In a wide bowl add lemon juice,salt, whisked yogurt,turmeric powder mix well and add paneer cubes. Coat the paneer with the marinade and marinate for approximately 3 hours or even more. Here what I had done is I marinated the mix and keot in the fridge overnight as I was going to make ghee roast for lunch time.
In a mixie jar add red chillies(both variety), coriander seeds,cumin seeds,fenugreek seeds, garlic flakes,brown onion paste,tamarind into a very smooth paste.
Heat a pan add 1 tbsp ghee in a pan add in the marinated paneer and cook it until the yogurt is cooked well. This will take approx. 5 minutes. The yogurt might look curdled but at the end it will come together with the paneer.
When the yogurt has been cooked its time to take the paneer and keep aside for later use.
In the same pan add 1 tbsp ghee, to this add the ground masala and cook till the raw smell of the masala disappears and the ghee starts leaving the sides. This is the sign of a perfect ghee roast masala.
Add salt to the ground and cooked masala and saute for 1 more minute.
To this add the cooked paneer and mix well.
Now add the remaining ghee check for salt if requited add more and cover the pan and allow the masala to cook for 3 more minutes.
By now the masala must have gotten thick and this is the sign that your ghee roast is dthe sign that your ghee roast is done.
Serve with Neer Dosa or any dosa of your choice. You can
serve with rotis too.
Aps Notes:
There is no compromise of ghee in this dish. Meanwhile when
you roast paneer you can substitute oil here.
The amount of chillies can be adjusted according the main
ingredient that you are using. If it’s a non veg then the spice level has to be
increased.
The usage of brown onion paste is totally optional. What I
have realized is by adding this the dish gets a mild sweetness and increases
the taste.
You can sprinkle coriander leaves on top while I have not
done.
The ground masala needs to be roasted well.
If you try this dish then do let me know or post a picture
in Instagram and tag me.
Till my next post,
Happy Cooking,
Aps
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