Authentic Ghee Roast Recipe Made with A2 Cow Ghee
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By the Faimly Farm Team · Last updated June 17, 2026 · Prep 15 min · Cook 25 min · Serves 4
Ghee roast is a South Indian classic — bold, spicy, and deeply aromatic, with pure ghee at its heart. The dish is built on a roasted spice-and-chilli masala cooked in generous A2 ghee until it coats every piece of the main ingredient. This vegetarian ghee roast uses paneer and mushrooms, but the same masala works beautifully with any base. Here is how to make an authentic ghee roast at home.
Why A2 Ghee Is the Soul of Ghee Roast
The clue is in the name: ghee roast depends entirely on the quality and quantity of its ghee. The masala is roasted in ghee, and more ghee is added as it cooks, giving the dish its glossy coat and unmistakable aroma. Pure A2 ghee delivers the rich, nutty depth that makes ghee roast so craveable — refined oil simply cannot replace it here.
Ingredients
For the masala
- 6-8 dried red Kashmiri chillies
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4-5 garlic cloves
- 1 tsp tamarind paste
- 1/2 tsp black peppercorns
For the roast
- 4 tbsp A2 cow ghee
- 250 g paneer cubes (and/or mushrooms)
- 1 sprig curry leaves
- 1/2 tsp turmeric
- 1 tsp jaggery (optional)
- Salt to taste
Method
- Make the masala: Dry-roast the chillies, coriander, cumin, and peppercorns until fragrant. Grind with garlic, tamarind, and a little water into a smooth paste.
- Sauté the base: Heat 1 tbsp ghee and lightly sauté the paneer and mushrooms until golden. Set aside.
- Cook the masala: In the same pan, heat the remaining ghee. Add curry leaves, then the ground masala paste and turmeric. Roast on low-medium heat, stirring, until the ghee separates and the masala darkens — this is the key step.
- Season: Add salt and jaggery, and a splash of water if it gets too thick.
- Combine: Add the paneer and mushrooms back and toss until every piece is coated and glossy with the spicy ghee masala.
- Finish: Cook for another 2-3 minutes so the flavours meld.
- Serve: Serve hot with dosa, neer dosa, rice, or roti.
Tips for the Best Ghee Roast
- Use Kashmiri chillies: they give the signature red colour without excessive heat.
- Roast the masala well: cooking until the ghee separates is what builds the deep flavour.
- Do not skimp on ghee: this is a ghee-forward dish by definition.
- Balance with jaggery: a touch of jaggery rounds out the heat and tang.
The Faimly Farm Tip
Ghee roast is the ultimate showcase for good ghee — its flavour is front and centre. Our A2 cow ghee is made by the traditional bilona method in small lab-tested batches under our FSSAI licence. Try our Cultured A2 Cow Ghee or explore the full A2 Ghee collection.
Frequently Asked Questions
Which ghee is best for ghee roast?
Pure A2 cow ghee. Since ghee is the defining ingredient, its quality directly shapes the dish.
Why is it called ghee roast?
Because the masala and main ingredient are roasted in generous amounts of ghee, which gives the dish its name, aroma, and glossy finish.
Can I make ghee roast vegetarian?
Yes. Paneer, mushrooms, cauliflower, or baby potatoes all work beautifully with the same ghee roast masala.
Which chillies are used in ghee roast?
Kashmiri red chillies are traditional, giving a deep red colour and moderate heat.
What do I serve with ghee roast?
It pairs well with dosa, neer dosa, steamed rice, or roti.
Conclusion
Ghee roast is a celebration of ghee itself — bold, aromatic, and unapologetically rich. Roast your spices, cook the masala in pure A2 ghee until it glistens, and coat your paneer or vegetables generously. The result is a restaurant-style dish that proves just how much flavour good ghee can bring to a single plate.
Make authentic ghee roast. Explore our A2 Ghee collection, try Cultured A2 Cow Ghee, and read our guide on cooking with ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
