Paneer Ghee Roast

Course: Indian Kitchen


Prep time


Cooking time






  • Mundu Chilli: 3 no

  • Kashmiri dry red chilli: 3

  • Coriander seeds: 2 tsp

  • Jeera: 2 tsp

  • Black pepper corns: 1 ½ tsp

  • Fennel seeds: 1 ½ tsp

  • Methi seeds: 1 tsp

  • Cloves: 2

  • Garlic: 3-4 cloves Ginger: 1 inch

  • Tamarind water: 2 tbsp

  • Water: 2-3 tbsp

  • Ghee: 3-4 tbsp

  • Paneer: 200 gm, cubes

  • Onion: 1/2 cup, chopped

  • Curd: 2 tbsp, whisked

  • Jaggery Powder: 1 tsp

  • Curry leaves: 9-10 nos


  • Dry roast the whole red chillies for 2-3 minutes, dry roast the other whole spices until their aromas are released on slow to medium heat
  • The next step is making ghee roast masala. For that grind freshly roasted spices, ginger, garlic, tamarind water by adding a little amount of water. Grind to make fine ghee roast masala paste. In a pan heat up Ghee and fry paneer cubes till golden brown from all the sides. Drain and keep them aside.
  • In the same pan, sauté chopped onions until they are translucent. Add the freshly prepared masala paste, stir and cook on low flame for 1-2 minutes, add curd and keep stirring continuously till ghee separates from the masala. Add salt & jaggery powder. Cook for another 2-3 minutes, add the fried paneer cubes, curry leaves.
  • Coat the paneer with the masala and cook further 3-4 minutes.
  • Serve paneer ghee roast with chapati or Paratha.