BackCooking with Lounge | Pesto Paneer
Cooking with Lounge | Pesto Paneer
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Baked Paneer Pinwheel with Indian Coriander Pesto
Ingredients
125g cottage cheese
100g fresh coriander
25g fresh basil
25g mint leaves
2-3 green chillies
40g grated parmesan cheese
20ml extra virgin olive oil
25g pine nuts
Salt to taste
For the marinade
40g hung curd
2 tbsp saffron (soaked in water)
1 tsp jeera (cumin) powder
1 tsp garam masala
1 tsp cinnamon powder
1 tsp javitri (mace)
Method
Cut the cottage cheese (paneer) into approx. 4x1-inch thin slices and keep aside.
To make the Indian pesto sauce, in a bowl, mix coriander, basil and mint leaves, green chillies, parmesan cheese, olive oil, pine nuts and salt. Spread the pesto on to the cottage cheese slices and roll neatly.
Prepare the marinade in a bowl by adding saffron, jeera powder, javitri, cinnamon powder, salt and garam masala to the hung curd. Mix well. Marinate the cottage cheese rolls in the yogurt and refrigerate for a couple of hours.
Skew the rolls and cook in an electric tandoor for 2 minutes, basting once or twice till golden brown. Serve hot with grated parmesan.
A two-course meal for two at Indian Accent at The Manor, 77, Friends Colony (West), New Delhi, costs Rs999 plus taxes (without drinks). To make reservations, contact 011-26925151.
varuni.k@livemint.com
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