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Ghee Roasted Paneer – Super Delicious Weight Loss Recipe
Today, I’m sharing one of my favourite quick recipes—Ghee Roasted Paneer—the same way I make it for clients who want to eat delicious and still lose weight. The secret? Perfect marination, slow roasting in pure ghee, and a simple but fresh dressing.
Make this once, and you’ll realise weight loss food doesn’t have to taste boring.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Servings: 2–3
Ingredients
Servings: 2–3
| Ingredients (For Marination) | Quantity |
|---|---|
| Paneer, cut into cubes | 200 g |
| Thick curd (yogurt) | 2 tbsp |
| Red chilli powder | 1 tsp (adjust to taste) |
| Turmeric powder | ½ tsp |
| Roasted cumin powder | 1 tsp |
| Black pepper powder | ½ tsp |
| Garam masala | ½ tsp |
| Ginger-garlic paste | 1 tsp |
| Lemon juice | ½ tsp |
| Salt | To taste |
| Ingredients (For Roasting) | Quantity |
|---|---|
| Ghee (Milkoraa A2 bilona ghee) for Super Aroma | 1–1½ tbsp |
| Ingredients (For Dressing) | Quantity |
|---|---|
| Lemon juice | 1 tsp |
| Fresh coriander leaves, chopped | As required |
| Onion rings or salad | As required |
Available in our store
A2 Desi Cow Cultured Ghee – Milkoraa
Price range: ₹1,010.00 through ₹9,710.00
Desi Bilona Buffalo Ghee A2 Cultured – Milkoraa
Price range: ₹920.00 through ₹8,810.00Step 1: Marination
In a bowl, whisk curd until smooth.
Add red chilli powder, turmeric, roasted cumin powder, black pepper, garam masala, ginger-garlic paste, lemon juice, and salt. Mix well.
Add paneer cubes and coat evenly.
Cover and marinate for at least 15 minutes (30 minutes for deeper flavour).
Step 2: Roasting
Heat pure ghee in a non-stick pan or iron tawa over medium heat.
Place marinated paneer pieces in a single layer—do not overcrowd.
Roast for 2–3 minutes per side until golden brown.
Turn gently to avoid breaking paneer cubes.
Step 3: Dressing & Serving
Transfer roasted paneer to a plate.
Drizzle with fresh lemon juice.
Garnish with chopped coriander leaves.
Serve hot with onion rings, salad, or mint chutney.
Tips from My Kitchen
- Always use thick curd for marination so the masala sticks well.
- Keep the heat medium—high heat makes paneer rubbery.
