Roomali Paneer and Chutney Butter

Roomali Paneer and Chutney Butter

Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.
Ingredients :
-> 2 kg block paneer
-> 75 gms chopped coriander
-> 60 gms mint
-> Green chilies to taste
-> 20 ml lemon juice
-> 60 gm yellow butter
-> 45 gm panko breadcrumbs
-> 10 gm ginger
-> 1 coconut
-> 15 gm grated Parmesan cheese
-> Salt to taste
-> 30 gm roasted pine nuts
-> 30 gm figs dried
-> 30 gm grated Gruyere cheese
-> 45 gm hung yoghurt
-> 5 gm ginger garlic paste
-> A pinch of garam masala
Roomali Paneer and Chutney Butter
Method

For chutney butter:

-> Clean, wash and roughly chop mint, coriander, ginger and green chili.

-> Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)

-> Grind the above ingredients.

-> Adjust the seasoning by adding lemon juice and salt.

-> Keep half mix aside for paneer roll filling.

-> Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

For baked masala paneer:

-> Cut the paneer block in six thin long slices.

-> Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.

-> Roll each slice like a Swiss roll. Keep aside

-> Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.

-> Marinate each roll with this marinade. Keep for 30 minutes.

-> Top each paneer roll with herb butter.

-> Bake in oven at 180 c till golden brown crust.

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