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Paneer Ghee Roast with Naan
Lunch • India
How to Make Paneer Ghee Roast with Naan (Traditional & Healthy Version)
Paneer Ghee Roast with Naan is a classic South Indian vegetarian dish, originating from the coastal region of Karnataka. Famous for its rich aroma and spicy flavors, this recipe brings together succulent paneer cubes roasted in ghee with a blend of aromatic Indian spices. The dish is traditionally served with soft, fluffy naan made from 'atta' (whole wheat flour), making it a wholesome meal for lunch. Paneer Ghee Roast is popular in Indian households and restaurants, especially during festivals like Ugadi and Diwali, where rich, celebratory dishes are prepared. The combination of protein-rich paneer and nutritious naan provides a balanced meal, suitable for vegetarians and those seeking healthy Indian food options. The ghee roast masala, crafted with roasted spices and red chillies, offers a fiery yet flavorful taste, which pairs beautifully with the subtle creaminess of paneer. Naan, cooked on a tawa or in a traditional clay oven, absorbs the masala, making every bite satisfying. This dish has seen regional adaptations, with variations in spice levels and garnishes; however, the essence remains rooted in Karnataka's culinary heritage. Paneer Ghee Roast with Naan is a delightful choice for lunch, offering both taste and nutrition, and is sure to impress at family gatherings or festive occasions.
Ingredients(for 1 plate: 150g paneer ghee roast + 2 medium naan)
- 200g Paneer (Indian cottage cheese)
- 2 tbsp Ghee (clarified butter)
- 1 cup Atta (whole wheat flour)
- 2 tbsp Curd (dahi)
- 4-5 Dry Red Chillies (Byadgi or Guntur variety)
- 1 tbsp Coriander Seeds (dhaniya)
- 1 tsp Cumin Seeds (jeera)
- 4 cloves Garlic (lehsun)
- 1 tsp Tamarind Pulp (imli)
- to taste Salt
- 1/4 tsp Turmeric Powder (haldi)
- as needed Water
- 2 tbsp Fresh Coriander Leaves (for garnish) - optional
Instructions
- 1
Prepare the ghee roast masala by dry roasting red chillies, coriander seeds, cumin seeds, and garlic on a tawa for 3-4 minutes until aromatic. Cool and grind with tamarind pulp and water to a smooth paste.
5 minutes
Roast spices on low flame to avoid burning and enhance flavor.
- 2
Slice paneer into bite-sized cubes. Marinate with turmeric, salt, and half of the ghee roast masala. Let it rest for 10 minutes.
10 minutes
Marination allows paneer to absorb the masala, making it more flavorful.
- 3
For naan, mix atta, curd, salt, and water to form a soft dough. Cover and let it rest for at least 10 minutes.
10 minutes
Resting the dough helps develop gluten for softer naan.
- 4
Heat 1 tbsp ghee in a pan. Add marinated paneer and sauté on medium flame until golden and slightly crispy. Add remaining masala and cook for 5 minutes, stirring gently.
7 minutes
Avoid overcooking paneer to keep it soft.
Why This Dish is Healthy
Paneer Ghee Roast with Naan is a healthy lunch option because it combines protein-rich paneer with fiber-rich whole wheat naan. The use of homemade masala ensures minimal processed ingredients, and ghee is used sparingly for flavor and nutrition. This dish is filling, balanced, and supports weight management and muscle growth, making it suitable for calorie-conscious eaters and vegetarians.
Paneer is an excellent source of protein and calcium, crucial for muscle and bone health. Ghee, when used in moderation, provides healthy fats and fat-soluble vitamins. Whole wheat atta in naan offers dietary fiber, supporting digestion and sustained energy. The spices used, like cumin and coriander, aid metabolism and possess antioxidant properties. Garlic boosts immunity, and curd adds probiotics for gut health, making this dish nutritionally balanced.
Pro Tips
- 💡Tip 1: Use Byadgi chillies for authentic color and medium heat.
- 💡Tip 2: Always roast spices fresh for the masala to enhance aroma.
- 💡Tip 3: Brush naan with ghee only after cooking to keep it soft and flavorful.
Storage & Serving
Paneer ghee roast can be stored in an airtight container in the refrigerator for up to 2 days. Naan is best consumed fresh but can be reheated on a tawa or microwave. Avoid freezing paneer to maintain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 550.0 kcal |
