Paneer Ghee Roast – Tofu and vegetables in Spicy Pepper Sauce

paneer ghee roast on a plate with yogurt and cilantro

5 from 3 votes

Paneer Ghee Roast – Tofu and vegetables in Spicy Pepper Sauce

Paneer ghee roast is a popular dish from Mangalorean, South Indian cuisine. This vegan version pairs roasted vegetables and tofu with a bold onion, chili, and black pepper sauce. It’s delicious served as a curry, bowl, or wrap. Gluten-free and nut-free with an easy soy-free option

Prep Time20

Cook Time40

Total Time1

Course: dinner, Main, Main Course

Cuisine: Indian, western indian

Keyword: ghee roast, paneer ghee roast

Servings:

Author: Vegan Richa

Ingredients

For the Spice Mix

1 teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon black peppercorns
¼ teaspoon fenugreek seeds

For the Spice Paste

2 tablespoons fresh Kashmiri chili powder
2 tablespoons ground coriander
6 cloves garlic
1 tablespoon tamarind pulp or tamarind chutney or 1 teaspoon tamarind paste
¼ cup non-dairy yogurt
½ teaspoon salt
8 curry leaves

For the Tofu and Vegetables

7 ounces extra firm tofu pressed for at least 15 minutes
1 cup chopped cauliflower florets or more
1 cup cubed potatoes
½ cup chopped carrots
½ cup mushrooms or more
4 teaspoons oil divided

For the Sauce

1½ cups chopped red onion
10 curry leaves
¼ teaspoons salt
water as needed

US Customary - Metric

Instructions

Make the spice paste.

Add the cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds to a small skillet over medium heat. Toast them until the fennel seeds start to change color, about 30 seconds to 1 minute, depending on your stove and skillet. Remove from heat. Toasting is optional, but it brings out the flavors of the spices.
Add the toasted spices to a blender along with Kashmiri chili powder, coriander powder, garlic, tamarind, yogurt, salt, and about ¾ cup of water. Blend the mixture until the spices are broken down. Blend for 1 minutes, let the mixture sit for 2–3 minutes, then blend again for another 30 seconds or so. The paste is also your marinade for the tofu and veggies. (You can also grind these spices in a coffee grinder and then blend).

Prepare the tofu ‘paneer’ and vegetables

Preheat the oven to 410°F (210°C).
Tear the pressed tofu into bite-sized pieces. You want the tofu and cauliflower to be similar sizes. Cut the potatoes slightly smaller, because they take longer to cook. Chop the carrots small, because thicker cut carrots will take much longer to cook. Chop the mushrooms to be the same size as the potatoes. In a bowl, add the chopped vegetables and Tofu.
Add half of the spice paste mixture to the bowl with the tofu and vegetables. Add a little salt and 2 teaspoons of the oil. Toss well to coat everything with the marinade. Spread the mixture on a parchment-lined baking sheet. Bake for 20 to 25 minutes, or until the potatoes are cooked.

Meanwhile, make the sauce.

Meanwhile, heat a large skillet over medium-high heat. Add the remaining oil. Once hot, mix in the onions, curry leaves, and salt. Let it sit undisturbed for 1 to 2 minutes, then stir. Add splashes of water to help the onions cook evenly. You can also cover the skillet with a lid after the first 4 minutes or so to help the onions cook faster. You want to stir the onions frequently to prevent burning and sticking.
Once the onion turns golden brown, reduce the heat to medium. Add the remaining spice paste. Rinse the blender with a few tablespoons of water and add that to the skillet, as well. Mix well, bring to a boil, and simmer for another few minutes. Taste and adjust seasoning, adding more salt, more yogurt for more creaminess and to control the heat, more water for saucier and/or lemon juice for tang. You can also adjust the consistency, adding water to make it saucier. Bring to a boil and let it simmer for 2 to 3 minutes.
When the veggies are done, remove them from the oven, and serve. There are several ways to serve this. To serve as a curry: Fold the roasted tofu and vegetables into the sauce, lightly toss to coat, cover with a lid, and simmer for a minute. Serve with rice, quinoa, naan, flatbread, or sourdough. To serve as a layered bowl: Layer rice or quinoa and the roasted tofu and veggies, drizzle the sauce, and sprinkle with seeds of choice, like sesame seeds or hemp seeds. To make wraps: Add roasted tofu and veggies to pita or naan, drizzle with sauce and yogurt, and top with crunchy cucumber and lettuce.

Video

Notes

If you want to use ground spices instead of whole for the spice mix, use 3/4 teaspoon of ground cumin, 1/4 teaspoon fennel, 1 teaspoon black pepper, and 1/8 teaspoon ground fenugreek. Skip the roasting step and add them to the blender with the other spice paste ingredients.

This has amazingly deep flavors that meld and get stronger as the sauce sits. Depending on how sensitive you are to the heat from black pepper, the sauce may seem like it mellows or gets hotter with time.

This recipe is naturally gluten-free, and it’s nut-free as long as you use a nut-free non-dairy yogurt. For a soy-free version, replace tofu with chickpea tofu, pumpkin seed tofu, seitan, jackfruit, white beans, or chickpeas. If you use beans, marinate and roast them with the veggies, then add them into the sauce.

When doubling or tripling the recipe, do not fully double or triple the heat level. For doubling, for example, instead of using 4 tablespoons Kashmiri chili powder, use 3 1/2 tablespoons. The same goes for the black pepper.

Nutrition