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Roomali Paneer and Chutney Butter Recipe
How to make Roomali Paneer and Chutney Butter
About Roomali Paneer and Chutney Butter: Stuffed with chutney and nuts, paneer pinwheel is baked with a herb butter crust.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings2
Ingredients of Roomali Paneer and Chutney Butter
- 2 Kg Paneer block
- 75 gram Coriander, chopped
- 60 gram Mint
- to taste Green chilies
- 20 ml Lemon juice
- 60 gram Yellow butter
- 45 gram Panko breadcrumbs
- 10 gram Ginger
- 1 Coconut
- 15 gram Parmesan cheese, grated
- to taste Salt
- 30 gram Pine nuts (chilgoza), roasted
- 30 gram Figs (dried)
- 30 gram Gruyere cheese, grated
- 45 gram Hung yogurt
- 5 gram Ginger garlic paste
- A pinch of Garam masala
How to Make Roomali Paneer and Chutney ButterHideShow Media
Prepare 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.
Prepare 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.