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

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 60 minutes
  • Yield: 3
  • Category: dinner, Main, Main Course
  • Cuisine: Indian, western indian

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 [adjustable]1 teaspoon[/adjustable] 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)

Method

Make the spice paste.

  1. 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.
  2. 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

  1. Preheat the oven to 410°F (210°C).
  2. 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.
  3. 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.

  1. 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.
  2. 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.
  3. 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.