Makhani Paneer Tikka Roll (wraps and Rolls)
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Tarla Dalal
• 24 March, 2010
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Table of Content
Straight from the kitchens of punjab, curd-marinated paneer topped with makhani gravy is perfectly complemented by the earthy spices and herbs, which are in turn mellowed with fresh cream! in addition to the authentic makhani sauce, this wrap also features salads and mayonnaise, which impart an interesting fusion touch to it.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
4 rolls
Ingredients
For The Makhani Sauce
- 3 large chopped tomato
- 2 pcs clove (laung / lavang)
- 4 to 5 pcs cashew nuts (kaju)
- 1 tbsp oil
- 1 tbsp butter
- 1/2 tsp cumin seeds (jeera)
- 2 tsp ginger-garlic (adrak-lehsun) paste
- 1/2 cup finely chopped onion
- 1 tsp chilli powder
- 3 tbsp fresh cream
- 1/4 tsp garam masala
- 1/2 tsp dried fenugreek leaves (kasuri methi)
- 1 tsp tomato ketchup
- 1 tsp sugar
- salt to taste
For The Paneer Tikkas
- 16 pieces paneer (cottage cheese) , cut into 25 mm (1") cubes
- 16 pcs onion , cut into 25 mm (1") cubes
- 16 pcs capsicum , cut into 25 mm (1") cubes
- 1 tbsp oil for cooking
To Be Mixed Into A Marinade
- 1 cup fresh curd (dahi)
- 2 tsp ginger-garlic (adrak-lehsun) paste
- 1/2 tsp crushed carom seeds (ajwain)
- 1/2 tsp dried fenugreek leaves (kasuri methi)
-
1 tbsp chilli-garlic chutney
- 2 tsp cornflour
- salt to taste
Other Ingredients
- 2 cups shredded cabbage
- 1 cup grated carrot
- chaat masala to taste
- 4 roti
Method
For the makhani sauce
- Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth purée.
- Strain the purée using a strainer and keep aside.
- Melt the butter in a broad pan and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
- Add the onions and sauté on a medium flame till they turn translucent.
- Add the strained tomato purée, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and bring to boil. Keep aside to cool.
- Add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
- On a satay stick, arrange 4 pieces each of paneer, capsicum and onion cubes alternatively. Repeat with the remaining ingredients to make 3 more satays.
- Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the paneer is light brown in colour from all sides. Keep aside.
- Combine the cabbage, carrots and chaat masala in a bowl, mix well and keep aside.
- Place a roti on a clean dry surface and slide the paneer tikkas from 1 satay stick in a single row in the centre on the roti, gently using a knife.
- Arrange ¼th of the cabbage-carrot mixture over the paneer tikkas.
- Finally spread ¼th of the makhani sauce and over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
Makhani Paneer Tikka Roll (wraps and Rolls) recipe with step by step photos
Leena_Dhoot
April 21, 2021, 4:08 p.m.
This dish is royal it has so many beautiful elements and it comes together beautifully in the roll1 yummy! thanks so much.
5
Anju
Sept. 9, 2020, 5:19 p.m.
5
Tarla Dalal
Sept. 9, 2020, 5:19 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
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