Cooking with Lounge | Roll it up

Cooking with Lounge | Roll it up

Paneer Roomani Pasanda


200g paneer

¼ tsp turmeric powder

½ tsp Kashmiri chilli powder

Pinch of green cardamom powder

Pinch of caraway seeds (ajwain)

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50g red, yellow and green capsicums, finely chopped

3tbsp paneer, chopped into small cubes

8-10 raisins

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.