Roomali Paneer and Chutney Butter Recipe

How to Make Roomali Paneer and Chutney Butter

• Prepare chutney butter:
• 1.Clean, wash and roughly chop mint, coriander, ginger and green chili.
• 2.Break the coconut and remove the brown skin. Grate it finely (30 gm grated coconut)
• 3.Grind the above ingredients.
• 4.Adjust the seasoning by adding lemon juice and salt.
• 5.Keep half mix aside for paneer roll filling.
• 6.Add yellow butter, Panko bread crumbs, Gruyere and Parmesan cheese to remaining half. Mix it thoroughly to make herb butter.
• Prepare baked masala paneer:
• 1.Cut the paneer block in six thin long slices.
• 2.Spread remaining mint chutney on the paneer slices and sprinkle chopped pine nuts.
• 3.Roll each slice like a Swiss roll. Keep aside
• 4.Make marination with hung yoghurt, ginger garlic paste, salt and garam masala.
• 5.Marinate each roll with this marinade. Keep for 30 minutes.
• 6.Top each paneer roll with herb butter.
• 7.Bake in oven at 180 C till golden brown crust.