Paneer Roast

Paneer roast is a tasty and popular Indian dish made with soft cubes of paneer (Indian cottage cheese) roasted in spices. The paneer is usually marinated in curd with masalas like chili powder, turmeric, garam masala, and ginger-garlic paste, then roasted in oil or ghee until golden and slightly crispy. It has a rich, spicy flavour and is perfect as a starter, side dish, or even with chapati, naan or rice. Some people add onions, curry leaves and green chilies to make it more flavourful.

Paneer has a long history in India. Though some say it came from Persian or Central Asian cooking, it is believed that Indians were using curdled milk even in the Indus Valley period. The word paneer may have Persian roots, but the cheese itself became common in Indian kitchens over time, especially in North India. It is a favourite in vegetarian households and is often used in temple food as it is considered pure or sattvic in nature.

Today, paneer roast is enjoyed in many ways across India. In the South, people use coconut oil, curry leaves and black pepper for extra flavour. In Punjab, they add more butter and cream. New styles like air-fried paneer or paneer wraps are also becoming popular. But at its heart, paneer roast remains a simple, spicy, and satisfying dish that shows the beauty of Indian home cooking.

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Paneer Roast

Author: Ushadevi Cooking Method: Roasting, Sauteing Cuisine: Indian Courses: Curries & Side Dishes, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 200 gram Panner
• 2 Onion (sliced)
• 1 Tomato sliced (sliced)
• ¹⁄₂ cup Coconut Milk
• 2 Green chillies - sliced (sliced)
• 1 teaspoon Ginger - Garlic paste
• 1 ¹⁄₂ teaspoon Chilly powder
• 1 teaspoon Coriander powder
• ¹⁄₂ teaspoon Garam Masala
• ¹⁄₄ teaspoon Turmeric powder
• Oil & Salt as required

Instructions

1. First of all, soak the paneer cubes in hot water for 15 minutes. This helps soften them.
2. In a pan, heat a teaspoon of oil. Add ginger-garlic paste and sauté for one minute until the raw smell goes.
3. Add sliced onions, green chillies, tomatoes, and salt. Sauté until the onions become translucent and the tomatoes soften.
4. Now add the masala powders: chilli powder, garam masala, coriander powder, and turmeric powder. Mix everything well.
5. Add the soaked paneer cubes to the masala and stir gently to coat them evenly.
6. Finally, pour in the coconut milk and cook on a low flame for a few more minutes until the curry thickens slightly.
7. Your simple paneer curry is ready. Serve hot with appam or chapathi.