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Roomali Paneer And Chutney Butter

Vegetarian

Lunch/Dinner

Roomali Paneer And Chutney Butter

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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