Ghee Roast 101

I was heavily inspired by Toms Restaurant. My colleagues and I go here for a comforting lunch during WFO sessions, and getting the Tom's green curry and ghee roast has become a staple for us.

If your ass can't tolerate spice, it's better to just ALT+F4 right now, go to your mama, cry, and sleep. Coz yo mama raised a BITCH

I usually make this with paneer because it's quick, delicious, and my go-to for veg days or during Shravan. That said, making it with chicken or prawns is equally elite.

Ingredients & Shopping List

Here is everything you need to gather or the ultimate spice base and main protein:

The Spice & Paste Base

• Byadgi Chillies (for deep red color and flavor)
• Normal Dried Red Chillies (for heat)
• Garlic Cloves (5–6 cloves)
• Black Peppercorns
• Cumin Powder
• Tamarind Paste/Pulp
• Jaggery
• Salt
• Lemon juice (a fresh squeeze)

The Protein & Aromatics

• Paneer or High-Fat Paneer OR Chicken (boneless or bone-in)
• Turmeric (Haldi) (for chicken marinade)
• Curd / Dahi (for chicken marinade)
• Curry Leaves
• Desi Ghee (lots of it!)

Prep & Prep Notes

1. The Chili Soak

Deseed the Byadgi and normal red chillies, then drop them into a bowl of hot water to soften up.

Pro-Tip for Paneer: If you are using high-fat (malai) paneer, add the paneer cubes directly into the hot water bowl alongside the chillies. This makes the paneer exceptionally soft! Normal paneer can be used directly without soaking.

2. Chicken Marinade (If using Chicken)

If you are making Chicken Ghee Roast (works with both boneless and bone-in):

1. Whisk the dahi (curd) until smooth.
2. Marinate the chicken with a little bit of Turmeric (Haldi), whisked dahi, and salt.
3. Let it rest while you prepare the paste.
4. Heat a pan, add a bit of ghee, and stir-fry the chicken until it is ~70% cooked. Set it aside.

Step-by-Step Cooking Guide

Step 1: Grind the Signature Red Paste

Take the softened chillies out of the hot water and add them to a blender/grinder along with:

• 5–6 garlic cloves
• Cumin powder & black pepper
• Salt & jaggery
• Tamarind
• A tiny splash of water
• A fresh squeeze of lemon juice

Grind everything together into a smooth, thick, fine paste.

Step 2: The Ghee Roast Base

1. Place a heavy-bottomed pan on medium heat and add ghee as per your liking (be generous!).
2. Throw in a handful of fresh curry leaves and let them crackle.
3. Pour in the freshly ground red paste.
4. Cook the paste on medium flame, stirring continuously, until it darkens and nicely releases its oils from the sides.

Step 3: Combine & Simmer

1. Once the paste is shiny and releasing ghee, add your paneer cubes OR the 70% cooked chicken.
2. Toss well to coat every piece in the thick masala.
3. Cover with a lid and let it simmer on low-to-medium flame for a few minutes so the flavors penetrate deep inside.
4. Remove the lid, give it a final stir, and serve hot! :prayge: