Paneer Ghee Roast recipe | paneer recipes | paneer ghee roast recipes with step by step pictures | Simple and Yummy recipes

Paneer ghee roast is a Mangalore-style paneer side dish that can be served either as a starter or side dish for roti, ghee rice, neer dosa, etc., It is a vegetarian version of the most popular Mangalorean chicken ghee roast recipe. Check here for the 👉 Chicken Ghee roast recipe.

Usually paneer ghee roast is dry and served as a starter recipe. But one can make a slightly thick gravy by adding water to serve as a side dish for roti, chappati, naan, etc.,

Two types of chilies are used for this recipe one for the flavor and the color. The Byadagi chilies used here in this recipe determine the flavor of this recipe and also gives a beautiful red color and aroma to this paneer ghee roast recipe. The other one is for the spice level.

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Paneer ghee roast recipe with step-by-step pictures and video

More Paneer Recipes

• Paneer Spinach Bites
• Paneer Lababdar
• Paneer Omelette
• Paneer Hyderabadi
• Paneer Fingers
• Dhaba Paneer Masala
• Kadai Paneer
• Schezwan Paneer
• 15-Minute Panner Curry

Preparation time: 5 Mins

Cooking time: 15 mins

Serves: 2

Ingredients:

• 200 gms - Paneer
• 1 tbsp Coriander seeds
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• tsp Fenugreek seeds
• 5 - Byadagi Chilies
• 3 - Dry red chilies
• 4 - garlic cloves
• Small piece of Ginger
• 1 tbsp Curd
• 1 tbsp Tamarind water
• ¼ to ½ tsp Jaggery
• 2 tbsp Ghee
• Curry leaves few
• Coriander leaves few
• Salt as required

Method:

• Cut the paneer into cubes and aside.

• Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

• Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. grind to a fine paste by adding little water. Keep aside.

• Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both sides till golden brown. keep aside.

• Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

• Next, add the fried paneer cubes and mix well to coat with the masala.

• Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Paneer ghee roast recipe with step-by-step pictures and video

Cut the paneer into cubes and aside.

Dry roast both the chilies for 2 -3 mins. Dry roast the whole spices until their aromas are released and color changes.

Add the roasted dry chilies and the whole spices to a blending jar or mixie jar along with ginger, garlic, curd, and tamarind extract. 

Grind to a fine paste by adding little water. Keep aside.

Heat ghee in a wide pan, when hot add the paneer cubes and shallow fry both 

sides till golden brown. keep aside.

Heat the remaining ghee and add the freshly ground paste and ½ cup of water. Then add curry leaves and salt as required. 

Mix well and cook for 5 minutes on medium heat until ghee separates from the masala.

Next, add the fried paneer cubes and mix well to coat with the masala.

Cook for 3 minutes on low heat. Finally, add in the curry and coriander leaves. Mix well and switch off the heat.

Watch the Video Recipe here

Fresh Pigeon peas gravy | Thuvarai Kuzhambhu | Onepot Cooking | Pigeon peas gravy| Simple and Yummy Recipes | Fresh Pigeon peas curry

Fresh pigeon peas are a winter vegetable available only during the cooler months. Many varieties of beans and legumes are harvested and flood the markets during winter. These fresh pigeon peas are one such winter produce along with field beans, green peas, etc., These are the same legume that is dried, and split and this legume (dal) is used in the everyday kitchen to make sambar. This vegetable is very famous in the Karnataka region. You can most likely find these pigeon peas at the local markets during the winter season.

Fresh green pigeon peas gravy is a healthy high protein gravy recipe and it will be a great side dish for rice or any Indian flatbread. It's a one-pot meal prepared during winter. I made this recipe using the pressure cooker.

No fresh pigeon peas need to be soaked. However, if you are using dried ones then they need to be soaked for 5 to 6 hours before cooking them. But for this recipe, fresh pigeon peas taste very good when compared to dried ones.

For more gravy recipes click here 👇

• Cowpeas | Lobia gravy - Thattapayir Kuzhambhu
• Field beans gravy | Avaraikottai Kuzhambhu
• Kongunadu style selavu aracha Kuzhambhu
• Ennai Kathirikai kuzhambhu
• South India style Chickpeas gravy

how to make fresh pigeon peas curry / gravy

Ingredients:

To grind :

• ¼ cup grated Coconut
• 5 Shallots
• 1 Green Chili
• 1 tsp Fennel seeds
• ½ tsp Poppy seeds ( optional )
• few Curry leaves

Ingredients:

• 250gms Fresh Pigeon Peas, deshelled
• 1 Onion, chopped
• 2 Tomatoes, chopped
• ½ tbsp Ginger garlic paste
• ½ tbsp Coriander powder
• 1 tsp Red Chili powder
• ¼ tsp Turmeric powder
• 1 tsp Mustard seeds
• 1 Dry Red Chili
• Salt as required
• Coriander leaves  few           
• 1 tbsp Oil

Method:

• Deshell the fresh pigeon peas. Wash and keep aside.

• Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.
  

• Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

• Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

• Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

• Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.
  

• Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.
  

• Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame.

• When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice. If the gravy is too thin simmer for a few mins and then serve.

step by step pics of how to make fresh pigeon peas curry / gravy

Deshell the fresh pigeon peas. Wash and keep aside.

Grind all the ingredients to a very fine paste with little water mentioned under " to grind ". keep aside.

Heat 1 tbsp oil in a pressure cooker, when hot add mustard seeds and allow it to splutter.

Next, add the chopped onions, dry red chili, and a few curry leaves. Saute till the onion become golden brown on medium heat.

Then add the tomatoes, little salt, and ginger garlic paste. Saute till the tomatoes become soft and mushy on medium heat.

Next add the spice powders, and ¼ cup of water and mix well. Cook on medium heat till the oil separates.

Then add the fresh pigeon peas, ground paste ¼ cup of water, and, salt as required. Mix well and bring it to a boil.

Cover the pressure cooker with the lid and place the whistle. Cook for 2 whistles on medium heat and switch off the flame. When the pressure goes down open the lid and add some chopped coriander leaves and serve hot with rice.

 Watch the video recipe here 👇

Chicken Ghee Roast | Mangalore Style Chicken Ghee Roast | Simple and Yummy Recipes

A classic Mangalore style Chicken Ghee Roast is a traditional recipe from the region of Mangalore. It is one of the most popular recipes in India. The dry roasted spices ground into masala and coated with the chicken which is then roasted in rich ghee. The ground masala roasted in ghee will give a unique flavor to the dish.  It is best tasted with Neer Dosa. Also, you can serve with ghee rice, steamed rice, roti.

Try not to skip on ghee for this recipe. The use of ghee gives this recipe a unique flavour and makes it delectable. Trust me, if you haven't tried this recipe then you must definitely need to try it Instead of chicken, you can use prawns to make prawn ghee roast. If you are a vegetarian, you can make paneer ghee roast.

Click here for the Video Recipe 👉  https://youtu.be/8weE0sPiGDs

Ingredients :

• ½ kg Chicken
• 2 tbsp Curd
• 4 Dry Kashmiri Red Chillies
• 4 Dry Red Chillies
• 1½  tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Pepper
• 1 tsp Fennel seeds
• 1/2 tsp Mustard seeds
• 1/4 tsp Fenugreek
• 1 Onion, medium-sized, finely chopped
• few Curry leaves
• Salt to taste
• 2 tbsp Ghee

Method

• Heat a frying pan. When it is hot enough dry roast both the red chilies for 2-3 mins on low heat and keep aside.

• To the same pan, place coriander, cumin, pepper, fennel, mustard and fenugreek seeds. Dry roast them on low heat for 3 mins. Do not burn them. Allow them to cool.

• Transfer the spices and chilies to the mixie jar. To that add garlic cloves, ginger, 1 tbsp lime juice and 2 tbsp of water. Grind to a fine paste and keep aside.

• In a large bowl place the chicken pieces. Add the curd and the spice puree to it. Next, add the required salt. Mix well so that the spice mixture coats well on the chicken.

• Marinate it for at least one hour.

• Heat ghee in a heavy-bottomed saucepan or wok, when hot add the chicken pieces. Add 1/4 cup of water and give a good mix.

• Fry the chicken for 5 minutes on medium heat.

• After 5 minutes, cook and fry the chicken pieces for 20 mins or till it is done.

• Finally, add some curry leaves and fry the chicken for 3 more minutes.

• Serve hot with neer dosa.