Cooking with Lounge | Pesto Paneer

Cooking with Lounge | Pesto Paneer

Baked Paneer Pinwheel with Indian Coriander Pesto

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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)


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.