Mangalorean Paneer Ghee Roast
Mangalorean Paneer Ghee Roast
Mangalorean Paneer Ghee Roast Recipe is a rich and flavourful South Indian dish made with soft paneer cubes cooked in ghee and coated in an aromatic homemade spice paste. Known for its vibrant colour, smoky flavour and irresistible aroma, this restaurant-style recipe is perfect for special occasions, festive meals or whenever you are craving something indulgent.
Mangalorean cuisine originates from the coastal region of Karnataka and is celebrated for its bold flavours and generous use of spices. In particular, dried red chillies play an important role in many traditional dishes from the region. This recipe was inspired by my popular Mangalorean Chicken Ghee Roast. Moreover, Mangalorean Paneer Ghee Roast is also known as Kundapur Paneer Ghee Roast, named after the town of Kundapur, where this style of cooking is believed to have originated.
Two key elements define this Mangalorean Paneer Ghee Roast Recipe: a freshly ground chilli-based spice paste and pure ghee. Above all, ghee is the soul of the dish, lending richness, aroma and its signature flavour. Therefore, I would strongly recommend using good-quality, fresh ghee for the best results.
Traditionally, cooks use Byadgi chillies because of their brilliant red colour and mild heat. However, these chillies can be difficult to find outside Karnataka. For this reason, I use Kashmiri whole red chillies, which provide a similar vibrant colour while maintaining a balanced level of spice.
Although the dish appears intensely red, it is not overwhelmingly hot. Instead, the chilli paste contributes a smoky sweetness that blends beautifully with the richness of the ghee. Consequently, every bite delivers a wonderful balance of heat, flavour and aroma.
While this is not an everyday recipe, it is certainly worth making for special occasions and celebrations. Most importantly, avoiding or replacing the ghee will significantly change the character of the dish. After all, without ghee, it simply would not be a true ghee roast!
What is Mangalorean Paneer Ghee Roast?
Mangalorean Paneer Ghee Roast is a popular South Indian dish featuring soft paneer cubes cooked in ghee and coated in a fiery, aromatic spice paste made with roasted red chillies and spices. Originating from the coastal region of Karnataka, this dish is known for its vibrant colour, smoky flavour and rich taste.
Much like the famous Chicken Ghee Roast, this vegetarian version captures the bold coastal flavours of Mangalorean cuisine. Moreover, the combination of freshly ground spices and pure ghee creates a dish that is both indulgent and deeply satisfying. As a result, Mangalorean Paneer Ghee Roast has become a favourite among paneer lovers across India.
Why You’ll Love This Mangalorean Paneer Ghee Roast Recipe
Rich and authentic coastal flavours
Soft paneer coated in a flavour-packed masala
Perfect for festive meals and special occasions
Made with simple pantry ingredients
Vegetarian alternative to Chicken Ghee Roast
Pairs beautifully with Indian breads and rice
Restaurant-style dish made at home
Moreover, the recipe delivers the perfect balance of spice, smokiness and richness. In addition, the freshly prepared masala takes the flavour to another level. Finally, it is an excellent choice when you want to serve something impressive to family and guests.
Ingredients You’ll Need
Paneer
Paneer is the star ingredient of this recipe. Its mild flavour absorbs the rich masala beautifully while remaining soft and creamy.
Kashmiri Red Chillies
These chillies provide the characteristic red colour and mild heat. Furthermore, they contribute a subtle sweetness to the masala.
Coriander Seeds
Coriander seeds add warmth, depth and an earthy aroma. Together with the chillies, they create the foundation of the spice blend.
Tamarind
Tamarind adds a tangy note that balances the richness of the ghee and paneer.
Curry Leaves
Curry leaves contribute a distinctive South Indian aroma. In addition, they enhance the overall flavour profile of the dish.
Garlic
Garlic adds depth and savouriness to the masala. As a result, the finished dish develops a more complex flavour.
Ghee
Ghee is undoubtedly the most important ingredient. Most importantly, it provides the richness, aroma and signature taste that define a true ghee roast.
Serving Suggestions
Serve Mangalorean Paneer Ghee Roast with:
Neer Dosa
Plain Dosa
Jeera Rice
Steamed Rice
Laccha Paratha
Tandoori Roti
Alternatively, serve it as a starter at dinner parties and festive gatherings. Likewise, it makes an excellent side dish for a South Indian meal. Furthermore, a simple cucumber salad helps balance the richness of the dish.
What Makes This Recipe Special?
Mangalorean Paneer Ghee Roast stands out because of its distinctive combination of freshly roasted spices and generous amounts of ghee. Unlike many paneer curries that rely on cream-based gravies, this dish develops its flavour through slow cooking and a carefully balanced spice paste.
Moreover, the tanginess of tamarind, the smokiness of red chillies and the richness of ghee come together to create a truly unforgettable flavour. As a result, every bite delivers the authentic taste of coastal Karnataka.
Storage and Reheating
Store leftover Mangalorean Paneer Ghee Roast in an airtight container in the refrigerator for up to 2 days.
When reheating, warm it gently in a pan over low heat. If required, add a small splash of water to loosen the masala. However, avoid overheating the paneer as it may lose its soft texture.
For the best flavour, consume the dish fresh on the day it is prepared.
Mangalorean Paneer Ghee Roast FAQs
Is Mangalorean Paneer Ghee Roast very spicy?
Traditionally, the dish has a moderate to high spice level. However, you can reduce the number of chillies to suit your taste.
Can I make Mangalorean Paneer Ghee Roast in advance?
Yes. In fact, the flavours deepen after resting for a few hours. Therefore, it can be prepared ahead of time for entertaining.
Can I use store-bought paneer?
Absolutely. However, fresh paneer generally provides a softer and creamier texture.
What can I serve with Paneer Ghee Roast?
Neer dosa is the traditional accompaniment. However, jeera rice, roti and paratha also pair wonderfully with the dish.
Can I reduce the amount of ghee?
You can reduce it slightly. However, the richness and authentic flavour of the dish come primarily from the ghee, so avoid reducing it too much.
Other recipes you might like to try are
Mangalorean Mushroom Ghee Roast,
Kung Pao Paneer and
Kaju Masala to name a few.
Ingredients
For Roasting Spices
7-8 whole red chillies
2 teaspoons coriander seeds
1 teaspoon cumin seeds
½ teaspoon fennel seeds
¼ teaspoon fenugreek seeds
10-12 black peppercorns
4-5 cloves
Other Ingredients
300 gm paneer (1cm cubes)
8-10 garlic cloves
2-3 tablespoons ghee
¼ cup tamarind paste
Salt to taste
10-12 curry leaves
1 finely chopped onion
Directions
Heat a pan and add the whole red chillies, coriander seeds, cumin seeds, fenugreek seeds, fennel seeds, black peppercorns, and cloves. Gently roast the spices on low heat for 2-3 minutes or until the spices begin to change colour slightly. Remember to stir the spices continuously so the spices do not burn.
Add the roasted spices, garlic and tamarind paste to the mixer jar and blend into a smooth paste with a little water.
Sauté the paneer on low heat with 1/6 teaspoon of oil to a golden colour. I usually only add enough oil to grease the pan. It takes 3-4 minutes on low heat to cook the paneer.
Heat ghee in a pan and add the curry leaves and onion. Sauté on medium heat for 2-3 minutes or until onions begin to soften.
Next add 3-4 tablespoons of prepared masala and ½ cup water and cook on low heat for 2-3 minutes.
Next add the paneer and cook on low to medium heat for 2-3 minutes.
Serve it with any Indian bread!
