Paneer Ghee Roast Recipe: Authentic Mangalorean Style
Walk into any Mangalorean restaurant and you will find one dish that commands attention — the legendary Ghee Roast. Fiery red, glistening with generous ghee, and intensely aromatic from roasted spices and tamarind. This Paneer Ghee Roast brings that same authentic coastal Karnataka magic to your vegetarian table.
This comprehensive guide teaches you the authentic technique — from dry-roasting the spice blend to achieving that restaurant-quality masala coating. First, understand why ghee is essential for Indian cooking.
🍛 Recipe at a Glance
What is Paneer Ghee Roast?
Ghee Roast is a legendary dish from the coastal Karnataka region of India, particularly from Mangalore and Kundapur. The original version features chicken or prawns cooked in a distinctive spicy, tangy masala with generous amounts of ghee. The dish gets its name from the cooking technique — ingredients are literally roasted in ghee until the masala clings to every piece.
Paneer Ghee Roast is the vegetarian adaptation that has become wildly popular across India. It retains everything that makes the original special:
- Deep red color: From Kashmiri dried red chilies (moderate heat, intense color)
- Complex spice blend: Dry-roasted coriander, cumin, fenugreek, and peppercorns
- Tangy depth: Tamarind provides the signature sour note
- Sweet balance: A touch of jaggery rounds the heat
- Generous ghee: The star ingredient — no Ghee Roast is authentic without it
Unlike cream-based paneer dishes (Paneer Butter Masala, Paneer Tikka Masala), Ghee Roast is a dry preparation where the masala coats the paneer without excess gravy. This makes it perfect as an appetizer, main course, or party snack.
Why Ghee is Essential for Authentic Ghee Roast
The dish is literally named after ghee — there is no substitute. Here is why ghee makes Ghee Roast what it is:
🔬 The Science of Ghee in Ghee Roast
For the most authentic flavor, use pure A2 cow ghee made using the traditional Bilona method. The nutty, aromatic profile of properly made ghee elevates Ghee Roast from good to legendary.
Ingredients for Paneer Ghee Roast
🌶️ For Masala Paste (Roasted):
- • 15-20 dried Kashmiri red chilies
- • 1 tablespoon coriander seeds
- • 1 teaspoon cumin seeds
- • ¼ teaspoon fenugreek seeds (methi)
- • 8-10 black peppercorns
- • 6-8 garlic cloves
- • 1-inch tamarind ball (golf ball size)
- • 1 teaspoon jaggery or brown sugar
- • ¼ cup water (for grinding)
🧈 For Cooking:
- • 250g paneer, cut into 1-inch cubes
- • 4 tablespoons pure A2 ghee (divided)
- • 1 large onion, thinly sliced
- • 2 sprigs fresh curry leaves
- • Salt to taste
- • Extra ghee for finishing (optional)
💡 Ingredient Notes: Kashmiri red chilies are essential — they provide the deep red color with moderate heat. Do not substitute with regular dried red chilies (too hot) or chili powder (wrong color/flavor). Tamarind must be raw tamarind pulp, not tamarind paste or concentrate.
Step-by-Step Paneer Ghee Roast Recipe
Step 1: Dry Roast the Spices
- Heat a dry pan: Use a heavy-bottomed pan on medium heat. No oil or ghee at this stage.
- Add whole spices: Add coriander seeds, cumin seeds, fenugreek seeds, and peppercorns. Roast for 1-2 minutes, stirring constantly.
- Add dried chilies: Add the Kashmiri red chilies. Continue roasting for another 1-2 minutes until chilies become slightly darker and the kitchen fills with aroma.
- Cool immediately: Transfer to a plate to cool. Do not leave in hot pan — they will burn.
⚠️ Critical Point: The spices should become fragrant and slightly darker, NOT blackened. Burnt spices create bitter masala. If you see smoke, remove immediately. Perfect roasting takes 2-3 minutes total.
Step 2: Make the Masala Paste
- Soak tamarind: While spices cool, soak tamarind in ¼ cup warm water for 10 minutes. Squeeze to extract pulp, discard seeds and fibers.
- Combine in grinder: Add cooled roasted spices, garlic cloves, tamarind water with pulp, and jaggery to a grinder or blender.
- Grind to smooth paste: Grind to a smooth, thick paste. Add minimal water only if needed — paste should be thick, not watery.
- Taste and adjust: The paste should be spicy, tangy, and slightly sweet. Adjust jaggery for sweetness, tamarind for sourness.
Pro tip: This masala paste can be made 2-3 days ahead and refrigerated. The flavors develop and improve with time.
Step 3: Pan-Roast the Paneer
- Heat ghee: Heat 2 tablespoons ghee in a heavy pan or kadhai on medium-high heat.
- Add paneer: When ghee is hot (not smoking), add paneer cubes in a single layer.
- Roast all sides: Cook without disturbing for 1 minute, then flip. Continue until all sides are golden and slightly crispy (3-4 minutes total).
- Remove and set aside: Transfer roasted paneer to a plate. Do not overcook — paneer should be golden, not dark brown.
💡 Why Roast Paneer First? Pre-roasting creates crispy edges and prevents paneer from crumbling when mixed with masala. The ghee-roasted exterior also absorbs the masala better, creating more flavor in each bite.
Step 4: Cook Onions with Curry Leaves
- Add more ghee: In the same pan, add remaining 2 tablespoons ghee.
- Sauté onions: Add sliced onions and cook on medium heat for 4-5 minutes until softened and slightly golden.
- Add curry leaves: Add curry leaves and sauté for 30 seconds until fragrant. The leaves should crackle and release aroma.
Step 5: Cook the Masala
- Add masala paste: Add the ground masala paste to the onions. Mix well.
- Cook on medium heat: Stir frequently and cook for 5-7 minutes. The masala will go through stages — first it will bubble, then start to thicken.
- Watch for oil separation: The masala is ready when you see ghee separating from the sides and the color deepens to a rich red-brown.
- Add salt: Season with salt to taste. Mix well.
✓ Signs of Perfectly Cooked Masala: Deep red-brown color (not bright red), ghee visibly pooling at edges, thick paste-like consistency (not watery), intense aroma that fills the kitchen, no raw garlic smell.
Step 6: Finish with Paneer
- Add roasted paneer: Add the pan-roasted paneer cubes to the masala.
- Toss gently: Fold the paneer into the masala, ensuring every piece is evenly coated. Be gentle to avoid breaking the cubes.
- Cook briefly: Continue cooking for 2-3 minutes, allowing the masala to cling to the paneer and the flavors to meld.
- Final ghee drizzle: For restaurant-quality finish, drizzle 1 tablespoon of fresh ghee on top just before serving.
- Garnish and serve: Garnish with fresh curry leaves. Serve immediately while hot and glistening.
Best Ghee for Ghee Roast - Authentic Urban A2 Ghee
The legendary Mangalorean Ghee Roast demands generous, high-quality ghee. Our video-verified A2 Gir Cow Ghee delivers the authentic nutty aroma and high smoke point this dish requires.
✅ Free Delivery • 🛡️ 100% Guarantee • 🔬 Lab-Tested
Pro Tips for Restaurant-Quality Paneer Ghee Roast
🔥 Use Fresh Paneer
Fresh paneer (homemade or from a local dairy) has better texture than packaged paneer. If using packaged paneer, soak it in warm salted water for 10 minutes to soften before roasting.
🌶️ Do Not Over-Roast the Chilies
The most common mistake is overcooked spices. Kashmiri chilies burn easily — the moment you smell the aroma, remove from heat. Burnt chilies make the entire dish bitter.
🧈 Never Reduce the Ghee
Ghee Roast is meant to be indulgent. Reducing ghee defeats the purpose. If you want a lighter dish, make a different recipe — but do not compromise the authenticity of Ghee Roast.
⏰ Let Masala Cook Properly
Rushing the masala cooking stage results in raw-tasting, one-dimensional flavor. Give it a full 5-7 minutes until oil separates and color deepens. Patience creates depth.
🍋 Balance is Key
Authentic Ghee Roast has a perfect balance of heat, tanginess, and sweetness. Taste your masala before adding paneer. Adjust tamarind (sour), jaggery (sweet), and chilies (heat) as needed.
Serving Suggestions
Paneer Ghee Roast is versatile — here are the best ways to enjoy it:
🍚 As a Main Course
- • With Ghee Rice or Pulao
- • With plain steamed rice and raita
- • With Neer Dosa (traditional Mangalorean)
- • With Ghee Paratha or Naan
🍢 As an Appetizer
- • Serve with toothpicks as party snack
- • Wrap in lettuce leaves
- • Stuff into mini parathas
- • Serve on crostini for fusion appetizer
Ghee Roast Variations
🍄 Mushroom Ghee Roast
Use button mushrooms or oyster mushrooms instead of paneer. Roast mushrooms in ghee until slightly crispy before tossing in masala. Pairs beautifully with the spicy, tangy flavors.
🥔 Baby Potato Ghee Roast
Use boiled and halved baby potatoes. Pan-roast in ghee until crispy on all sides before adding to masala. The crispy exterior absorbs the masala beautifully.
🌱 Soya Chaap Ghee Roast
For a more meaty texture, use soya chaap pieces. Pan-roast until crispy before coating with masala. Popular variation in North Indian restaurants.
🌿 Gobi (Cauliflower) Ghee Roast
Use small cauliflower florets. Pan-roast in ghee until charred edges appear, then toss with masala. The slightly bitter cauliflower balances the rich, spicy gravy.
Common Mistakes and How to Avoid Them
❌ Mistake: Using Oil Instead of Ghee
Fix: There is no substitute. If you must reduce fat, reduce oil in other daily cooking, but for Ghee Roast — use ghee. The dish is named after it for a reason.
❌ Mistake: Watery Masala
Fix: Use minimal water when grinding the paste. Cook the masala long enough (5-7 minutes) until thick and oil separates. Ghee Roast should be a dry, coating preparation, not a gravy.
❌ Mistake: Masala Too Bitter or Burnt
Fix: This happens from over-roasted spices. Roast on medium heat, not high. Remove from hot pan immediately once fragrant. Discard and start fresh if burnt — there is no fixing bitter masala.
❌ Mistake: Paneer Crumbling
Fix: Use fresh, firm paneer. Pan-roast first to create a protective crust. Fold gently into masala — do not stir vigorously. If using packaged paneer, soak in warm water to soften before roasting.
❌ Mistake: Too Spicy or Too Sour
Fix: Taste masala before adding paneer. For excess heat, add more jaggery. For excess sourness, add jaggery and a splash of coconut milk. For under-seasoning, adjust salt and tamarind.
Choosing the Right Ghee for Ghee Roast
For authentic Ghee Roast, ghee quality is non-negotiable:
- Pure A2 Cow Ghee: The nutty, aromatic flavor profile complements the spice blend perfectly
- High Smoke Point: Essential for pan-roasting paneer and cooking masala at high temperatures
- Traditional Bilona Method: Hand-churned ghee retains more aromatic compounds than industrial ghee
- No Blending: Avoid ghee mixed with vegetable oils — adulterants create off-flavors and reduce smoke point
Learn how to identify pure ghee to ensure your Ghee Roast gets the best.
See How We Make Pure A2 Ghee for Your Kitchen
Authentic Ghee Roast demands authentic ghee. Watch how we make our traditional Bilona-method A2 Gir Cow Ghee — the same ghee that makes restaurant dishes come alive in your home kitchen.
Frequently Asked Questions
What is Paneer Ghee Roast?
Paneer Ghee Roast is a vegetarian adaptation of the famous Mangalorean Ghee Roast dish from coastal Karnataka. It features paneer cubes cooked in generous amounts of pure ghee with a distinctive spicy, tangy masala made from roasted dry spices, Kashmiri red chilies, and tamarind. The dish is known for its deep red color (from chilies, not artificial coloring), rich ghee aroma, and perfect balance of heat, tanginess, and sweetness. Unlike regular paneer dishes that use cream or tomato gravy, Ghee Roast has a dry, coating masala that clings to each paneer piece. The generous ghee creates crispy caramelized edges while keeping the paneer soft inside. It originated in Mangalore and Kundapur restaurants where Chicken Ghee Roast is legendary, but this vegetarian version has become equally popular across India.
Why is ghee essential for Ghee Roast?
Ghee is the defining ingredient of Ghee Roast — the dish literally gets its name from the generous ghee used. Here is why ghee cannot be substituted: (1) Flavor: Ghee has a natural nutty, caramelized flavor that oil lacks. This flavor infuses into the masala and paneer during cooking. (2) Aroma: The signature fragrance of Ghee Roast comes from ghee interacting with roasted spices. Oil produces a flat smell. (3) High smoke point: Ghee can withstand the high heat needed to roast paneer and toast spices without burning (250°C vs 180-200°C for most oils). (4) Coating: Ghee coats the paneer beautifully, creating that glistening, restaurant-quality finish. (5) Richness: The mouthfeel of authentic Ghee Roast comes from generous ghee — typically 3-4 tablespoons for 250g paneer. Using oil instead defeats the purpose of the dish. For authentic results, use pure A2 ghee and do not reduce the quantity.
How do I make Ghee Roast less spicy without losing flavor?
To reduce spice level while maintaining authentic Ghee Roast flavor: (1) Use Kashmiri red chilies only — they provide deep red color with moderate heat (not as hot as regular dried red chilies). (2) Reduce chili quantity by half (use 8-10 instead of 15-20) and add 1 teaspoon Kashmiri red chili powder for color. (3) Increase tamarind slightly — tanginess balances and masks some heat perception. (4) Add a touch more jaggery (1 tablespoon instead of 1 teaspoon) — sweetness counteracts spiciness. (5) Remove seeds from dried chilies before roasting — most heat is in the seeds. (6) Serve with cooling sides like raita or cucumber. What NOT to do: Do not add cream or coconut milk — this changes the dish entirely and makes it a different recipe. Do not reduce ghee — ghee actually helps coat the mouth and reduces the burning sensation. The authentic mild-heat version should still be red and flavorful, just less fiery.
Can I make Ghee Roast ahead of time?
Yes, Ghee Roast can be made ahead with some adjustments: (1) Masala paste: The roasted spice paste (without paneer) can be made 2-3 days ahead and refrigerated. This actually improves flavor as spices meld together. (2) Complete dish: Cooked Paneer Ghee Roast can be refrigerated for 1-2 days. However, paneer texture changes slightly when cold — it becomes firmer. (3) Reheating: Reheat gently in a pan with 1 tablespoon additional ghee. Avoid microwave as it makes paneer rubbery. Add a splash of water if masala has dried out. (4) Freezing: Not recommended — paneer becomes grainy when frozen and thawed. (5) Best practice: Make the masala paste ahead, but cook the paneer fresh. This takes only 10 minutes and gives the best results. For parties, prepare the paste 1-2 days before, then quickly cook paneer and toss in masala just before serving. The aroma of fresh ghee roasting is part of the experience.
What is the difference between Paneer Ghee Roast and Paneer Tikka?
While both are popular paneer dishes, they are completely different in origin, technique, and flavor: (1) Origin: Paneer Tikka is North Indian (Punjabi), while Paneer Ghee Roast is from coastal Karnataka (Mangalore/Kundapur). (2) Cooking method: Tikka is marinated and grilled/tandoor-cooked; Ghee Roast is pan-roasted in ghee with a spice paste. (3) Flavor profile: Tikka has a smoky, creamy flavor from yogurt marinade; Ghee Roast is spicy, tangy, and intensely aromatic from roasted spices and tamarind. (4) Masala: Tikka uses fresh spice marinade (yogurt, cream, kasuri methi); Ghee Roast uses dry-roasted ground spice paste (coriander, cumin, fenugreek, dried chilies). (5) Fat used: Tikka uses minimal oil/butter; Ghee Roast uses generous ghee as the primary cooking medium. (6) Color: Tikka is orange-red; Ghee Roast is deep brick-red to maroon. (7) Texture: Tikka has charred edges; Ghee Roast has a glossy, coated finish from ghee. Both are delicious but scratch completely different culinary itches.
What sides go best with Paneer Ghee Roast?
Paneer Ghee Roast is versatile and pairs well with multiple accompaniments: (1) Traditional South Indian: Ghee Rice or plain steamed rice — the neutral rice balances the spicy paneer perfectly. Neer Dosa (thin rice crepes) — traditional Mangalorean pairing. Appam or Sannas — fermented rice breads that complement spicy dishes. (2) North Indian crossover: Butter Naan or Rumali Roti — the soft bread soaks up the masala. Jeera Rice or Pulao — mild rice preparations. (3) Drinks: Buttermilk (chaas) — cooling and digestive. Sol Kadhi — kokum-coconut drink from Mangalore, perfect pairing. (4) Cooling sides: Cucumber raita — essential if spice level is high. Onion rings with lemon — traditional restaurant accompaniment. (5) As starter: Serve as-is with toothpicks as a party appetizer. Wrap in lettuce leaves for a modern take. The key is pairing with something neutral that lets the Ghee Roast flavor shine while providing relief from the heat.
Conclusion: Bring Mangalorean Magic Home
Paneer Ghee Roast is more than a recipe — it is a taste of coastal Karnataka's legendary culinary tradition. The combination of dry-roasted spices, tangy tamarind, and generous ghee creates a flavor profile unlike any other paneer dish. When made right, each cube of paneer glistens with the deep red masala, delivering an explosion of heat, tang, and richness in every bite.
The key takeaways for perfect Paneer Ghee Roast:
- Dry-roast spices properly: Fragrant, not burnt — this is the foundation
- Use generous ghee: At least 4 tablespoons — no shortcuts
- Pan-roast paneer first: Creates crispy edges and prevents crumbling
- Cook masala until oil separates: Patience creates depth
- Balance the flavors: Heat from chilies, tang from tamarind, sweet from jaggery
- Finish with fresh ghee: The signature restaurant touch
Whether you are serving it as a party appetizer, pairing it with Ghee Rice for a complete meal, or simply treating yourself to something special — Paneer Ghee Roast delivers the kind of bold, authentic flavor that modern Indian cooking often lacks. The aroma of roasted spices and sizzling ghee filling your kitchen is just the beginning of the experience.
Make Authentic Ghee Roast with Pure A2 Ghee
The legendary Mangalorean Ghee Roast starts with legendary ghee. Our video-verified A2 Gir Cow Ghee delivers the authentic flavor and high smoke point this iconic dish demands.