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Roomali Paneer And Chutney Butter
Vegetarian
Lunch/Dinner

Fat (g) / Serving
26.69
Net carbs (g) / Serving
Protein (g) / Serving
Servings
6
14.59
40.52
Ingredients
Ingredients | Grams | Net Carbs | Protein | Fat |
---|---|---|---|---|
2 kg Paneer block | 2000 | 67.62 | 85.98 | 405.72 |
75 grams Coriander, chopped | 75 | 0.66 | 0.42 | 3.96 |
60 grams Mint | 60 | 0 | 0 | 0 |
Green chilies to taste | 0 | 0 | 0 | 0 |
20 ml Lemon juice | 20 | 1.32 | 0.06 | 7.92 |
60 grams Yellow butter | 60 | 0.06 | 48.66 | 0.36 |
45 grams Panko breadcrumbs | 45 | 0 | 0 | 0 |
10 grams Ginger | 10 | 1.56 | 0.06 | 9.36 |
30 grams Grated coconut | 30 | 1.86 | 10.02 | 11.16 |
15 grams Parmesan cheese, grated | 15 | 2.1 | 4.2 | 12.6 |
Salt to taste | 0 | 0 | 0 | 0 |
30 grams Pine nuts (chilgoza), roasted | 30 | 0 | 0 | 0 |
30 grams Figs (dried) | 30 | 4.86 | 0.12 | 29.16 |
30 grams Gruyere cheese, grated or Parmesan Cheese | 30 | 4.2 | 8.34 | 25.2 |
45 grams Hung yogurt | 45 | 1.8 | 2.28 | 10.8 |
5 grams Ginger garlic paste | 5 | 1.56 | 0 | 9.36 |
1 pinch of Garam masala | 0 | 0 | 0 | 0 |
Directions
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 (15 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.
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