Indian Paneer Ghee Roast Recipe

Paneer: A type of Indian cottage cheese that is firm and does not melt when cooked.

Ghee: Clarified butter that adds a unique, rich flavor to the dish.

Turmeric powder: A bright yellow spice that adds color and a warm, earthy flavor.

Red chili powder: Adds heat and a vibrant red color to the dish.

Coriander powder: Ground coriander seeds that add a citrusy, slightly sweet flavor.

Garam masala: A blend of ground spices common in Indian cuisine, adding warmth and complexity.

Salt: Enhances the flavors of the other ingredients.

Yogurt: Whisked to add creaminess and a slight tang to the dish.

Lemon juice: Adds a fresh, tangy flavor to balance the richness.

Curry leaves: Aromatic leaves used in Indian cooking to add a distinct flavor.

When adding yogurt to the pan, ensure it is whisked well to avoid curdling. Lower the heat slightly before incorporating the yogurt to maintain a smooth consistency. This will help in creating a rich and creamy sauce that coats the paneer evenly.

• paneer - Substitute with tofu: Tofu has a similar texture and can absorb flavors well, making it a good vegetarian alternative.

• ghee - Substitute with butter: Butter has a similar fat content and flavor profile, though it lacks the nutty aroma of ghee.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• red chili powder - Substitute with cayenne pepper: Cayenne pepper has a similar heat level and can be used in the same quantity.

• coriander powder - Substitute with cumin powder: Cumin powder offers a different but complementary flavor that works well in Indian dishes.

• garam masala - Substitute with curry powder: Curry powder has a blend of spices that can provide a similar depth of flavor.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with a bit of umami flavor.

• yogurt - Substitute with coconut milk: Coconut milk can provide a creamy texture and a slightly sweet flavor, making it a good dairy-free alternative.

• lemon juice - Substitute with lime juice: Lime juice has a similar acidity and can be used in the same quantity.

• curry leaves - Substitute with bay leaves: Bay leaves can provide a different but aromatic flavor, though they lack the distinct taste of curry leaves.

• Allow the paneer ghee roast to cool down completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled paneer into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator if you plan to consume it within 2-3 days. The ghee helps preserve the dish, but it’s best enjoyed fresh.
• For longer storage, consider freezing. Place the paneer ghee roast in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the container with the date of preparation. This helps you keep track of how long it has been stored.
• When ready to reheat, thaw the paneer ghee roast in the refrigerator overnight. This ensures even thawing and maintains the texture of the paneer.
• Reheat the dish in a pan over low-medium heat. Add a splash of ghee or a few tablespoons of yogurt to revive the flavors and moisture.
• Garnish with fresh curry leaves before serving to enhance the aroma and presentation.

• Stovetop Method:

  • Heat a non-stick pan over medium heat.
  • Add a teaspoon of ghee or oil to the pan.
  • Add the leftover paneer ghee roast and stir occasionally.
  • Cook for 5-7 minutes until the paneer is heated through and the sauce is bubbling.

• Microwave Method:

  • Place the paneer ghee roast in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap with a few holes for ventilation.
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Ensure the paneer is heated evenly and serve hot.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the paneer ghee roast in an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Bake for 10-15 minutes until the paneer is thoroughly heated.

• Steaming Method:

  • Place the paneer ghee roast in a heatproof dish.
  • Set up a steamer and bring the water to a boil.
  • Place the dish in the steamer and cover.
  • Steam for 5-7 minutes until the paneer is heated through.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the paneer ghee roast in the air fryer basket.
  • Heat for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  • Check to make sure the paneer is hot and serve immediately.

• Pan: Used to heat the ghee and cook the paneer with spices.

• Spatula: Essential for stirring the spices and paneer to ensure even cooking.

• Measuring spoons: Necessary for accurately measuring the spices and ghee.

• Whisk: Used to whisk the yogurt until smooth before adding it to the pan.

• Mixing bowl: Used to whisk the yogurt and lemon juice together.

• Knife: Needed to cube the paneer into uniform pieces.

• Cutting board: Provides a safe surface for cutting the paneer.

• Serving dish: For presenting the finished paneer ghee roast.

• Tongs: Useful for turning the paneer cubes to ensure they are evenly browned.

• Measuring cup: Used to measure the yogurt accurately.

Pre-measure spices: Measure out the turmeric powder, red chili powder, coriander powder, and garam masala in advance to save time during cooking.

Prep paneer: Cube the paneer ahead of time and store it in the refrigerator until ready to use.

Whisk yogurt: Whisk the yogurt and lemon juice together before you start cooking to streamline the process.

Use one pan: Cook everything in one pan to reduce cleanup time.

Organize ingredients: Arrange all ingredients within easy reach before you start cooking.