Paneer Ghee Roast is a paneer cooked in ghee with jaggery & whole spice gravy. The base of the gravy is again whole spice & tamarind paste. This recipe is a mixed bag of three excellent flavours: khatta, meetha & teekha.
This dish is the vegetarian version of the popular Mangalorean dish chicken ghee roast and egg ghee roast. It may be a veggie version but is equally famous and loved as its non-veg counterparts.
Generally, this dish is in dry form and served as a starter. However, here we are, making this in gravy form. Hence you can have this with rice, veg pulao, chapati, paratha, bread, or dosa. Neer Dosa or Appam is recommended with this.
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There’s no problem using readymade tamarind paste. However, making the same at home is easier than you think. I prefer homemade rather than ready-to-use ones. Therefore, here’s a quick method to make tamarind paste at home.
The following tips might look obvious, but the result will be excellent if you follow them.
Okay, now we have discussed items & a few tips to make paneer ghee roast. Next, it’s time to solve your queries.
Before you start cooking, go through the list of faqs below. It will help you.
There’s no specific brand of ghee I suggest. Any dairy ghee is recommended. However, if cow ghee is available, then use that as well. Just don’t use cooking oil.
The flavour & aroma of ghee is essential. Hence don’t swap ghee with butter or cooking oil, for that matter.
No, it won’t because the quantity is only 1/4 tsp. Additionally, ghee will turn down the extra bitter taste, if any.
No. We need to saute the whole spice in ghee & then grind it with tamarind. Adding garam masala or any other curry powder will dramatically change the taste & the cooking process.
You can skip tamarind paste, but I won’t suggest you do so. Tamarind with jaggery will give you the khatta & meetha flavour.
No, don’t do this. Both the items have distinct taste profiles. On the contrary, tamarind is bulky, whereas lemon juice is watery.
You can do so but as long as possible, use jaggery only. Use sugar if and only if jaggery is unavailable.
You can make this dish in vegan form. For that, you need to replace the paneer with tofu. You can add mushrooms as well. Moreover, instead of regular curd, use cashew or almond curd. And lastly, replace ghee with oil. You can marinate the paneer but do not marinate the mushrooms, use them directly instead.