Paneer Roomani Pasanda
¼ tsp turmeric powder
½ tsp Kashmiri chilli powder
Pinch of green cardamom powder
Pinch of caraway seeds (ajwain)
50g red, yellow and green capsicums, finely chopped
3tbsp paneer, chopped into small cubes
10g chopped cashew nuts
5g green chillies, finely chopped
5g coriander, finely chopped
5g roasted chana powder
1tsp ginger, chopped
3-4 curry leaves
3-4 mint leaves
2tsp hung curd
1½ tsp ghee
Salt to taste
Take paneer at room temperature, and cut it lengthwise into two approximately 2mm thick slices. Sprinkle with turmeric and chilli powder and caraway seeds. Flip them over and keep aside.
To make the stuffing, take a pan, add one teaspoon oil or ghee, add the capsicum, curry leaves, green chillies, mint, coriander, cashew nuts and raisins. Sprinkle some cardamom powder, a pinch of turmeric and chilli powder. Put in the chopped ginger, roasted chana powder, salt, hung curd and sauté for 10 minutes.
Place the stuffing in the centre of the paneer slices (on the side that is without the masala) and roll them. Take fresh pan, add half a teaspoon of ghee and grill the rolls on both sides till golden. Garnish with coriander leaves and serve with mint sauce on the side.