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Roomali Paneer and Chutney Butter


Roomali Paneer and Chutney Butter

Roomali Paneer and Chutney Butter



Recipe 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


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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Key Ingredients: Cottage cheese, coriander leaves, Gruyere cheese, mint leaves, lemon juice, green chillies, butter, ginger, coconut, parmesan cheese, salt, pine nuts, figs, hung curd, garlic, garam masala