How to make Ghati Paneer -

Spicy paneer delicacy cook with onions, tomatoes and Indian spices.

Sanjeev Kapoor

This recipe is from the book Paneer Book.

Main Ingredients : Paneer (पनीर), Potatoes (आलू)

Cuisine : Indian

Course : Main Course Vegetarian

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For more recipes related to Ghati Paneer checkout Paneer Butter Masala, Paneer Manchurian, Vegetable Sizzler With Paneer Tikki, Kadai Paneer . You can also find more Main Course Vegetarian recipes like Jain Manchurian Potato Au Gratin Dum Aloo Amritsari Hare Chane Aur Paneer Ki Sabzi

Ghati Paneer

Ghati Paneer Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Ghati Paneer Recipe

  • Paneer cut into 1 1/2 inch triangles 200 grams

  • Potatoes cut into 1/2 inch thick wedges 2 large

  • Oil 4 tbsps + + for deep frying

  • Cumin seeds 1 teaspoon

  • Dried red chillies broken into half 2

  • Onion chopped 2 large

  • Garlic paste 2 teaspoon

  • Garlic paste 1 teaspoon

  • Tomato chopped 2 large

  • Salt to taste

  • Red chilli powder 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Goda masala 2 tablespoons

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a kadai and deep-fry potato wedges till golden. Drain on absorbent paper. Heat four tablespoons of oil in a kadai; add cumin seeds and red chillies and sauté for one minute.

Step 2

Add onions and sauté over medium heat till well browned. Add ginger paste and garlic paste and continue to sauté for half a minute. Add tomatoes and salt. Stir and cook, covered, over low heat for four to five minutes.

Step 3

Stir in the red chilli powder, turmeric powder, coriander powder and Goda Masala. Mash the onion-tomato masala with a potato masher or the back of a ladle.

Step 4

Cover and cook over low heat for six to eight minutes, or till the oil separates. Stir in the paneer, fried potatoes and coriander leaves. Serve hot with paranthas or crusty pav.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.