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Roomali Paneer and Chutney Butter

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Roomali Paneer and Chutney Butter
  • Chef:
  • Cook Time:
  • Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.


  • 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 (chilgoza)
  • 30 gm figs dried
  • 30 gm grated Gruyere cheese
  • 45 gm hung yoghurt
  • 5 gm ginger garlic paste
  • A pinch of garam masala


  1. For chutney butter:
  2. Clean, wash and roughly chop mint, coriander, ginger and green chili.
  3. Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)
  4. Grind the above ingredients.
  5. Adjust the seasoning by adding lemon juice and salt.
  6. Keep half mix aside for paneer roll filling.
  7. Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.

  8. For baked masala paneer:
  9. Cut the paneer block in six thin long slices.
  10. Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.
  11. Roll each slice like a Swiss roll. Keep aside
  12. Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.
  13. Marinate each roll with this marinade. Keep for 30 minutes.
  14. Top each paneer roll with herb butter.
  15. Bake in oven at 180 c till golden brown crust.