Shahi paneer rolls sabzi recipe

09 Jan Shahi paneer rolls sabzi recipe

Last Updated on July 6, 2021 by blessmyfoodbypayal

Shahi paneer rolls sabzi | paneer cigar rolls sabji | paneer pinwheels gravy recipe with stepwise pictorial and video method is here to keep you awestruck not just by its mouthwatering taste but by its royal princely appearance too.

Shahi paneer rolls sabzi | paneer cigar rolls sabji | paneer pinwheels gravy recipe is less a recipe & more an art, the way paneer is twisted to make this dish worth appreciations in loads.

On the perusal of recipe & most particularly ingredients, you will find the same regular ingredients used in almost every paneer dish made in restaurants style but here, addition of paneer by making cigars/pinwheels instead of routine cubes marks the significant difference.

Cooked in curd based gravy, enriched with cashews & melon seeds, embedded with aroma of flavorful indian spices and all the above soft and melt in mouth paneer rolls… this elegant recipe has all those merits to inculcate your taste buds and grasp all your attention and admiration.

If talking about the making process, this recipe involves 4 stages.

One, you have to prepare a dough with paneer.

Second, making of stuffing. By making stuffing, a major part of gravy preparation will be done & you will be left with very little more to complete the grave.

Third, making of paneer rolls.

Fourth & the last, completing the sabzi. So here we go…

Also see : Simple and delicious paneer recipes.

Stepwise pictorial recipe of Shahi paneer rolls sabzi

Making of paneer dough

1. Take a bowl and add paneer. Make sure paneer shouldn’t be too much watery. Also add salt, black pepper & maida.
2. Knead it into a tight dough. You can add more maida if the dough is still loose. Keep aside.

Making of stuffing and part of gravy

1. In a pan add oil and then butter & put on low flame.
2. When butter melts, add cumin seeds, bay leaf, coriander seeds & cloves. Let cumin seeds splutter.
3. Add ginger and garlic & saute till they slightly turn their colour.
4. Add roughly chopped onion and saute.
5. When onion is half way cooked, add cashews and melon seeds. Saute till onion turns translucent & slightly pink.
6. Add red chilli powder and turmeric. Mix.
7. Add roughly chopped tomatoes, salt and 2 to 3 tablespoons of water. While adding salt, beware you have salt in paneer dough too.
8. Cover the pan & let tomatoes cook for about 8 to 10 minutes. In a mid way, if you find that all water has dried up but tomatoes aren’t cooked properly, add a spoon or two of more water & cook for more time.
9. When tomatoes turn soft and mushy, off the flame and let mixture turn cool.
10. Grind the mixture into a paste. Keep aside.

Making of paneer rolls

1. Take a big ball size paneer dough and place it on a clean platform dusted with maida. Dust some maida on ball too. If you have a wide platform, you can take entire dough in one go.
2. Flatten it into a disc with the help of a rolling pin. The thickness of disc should neither be too thick nor too thin.
3. Remove the uneven edges of flattened paneer disc using knife or pizza cutter.
4. Cut the rectangular disk into long strips with about 2 inches width.
5. Take a spoonful of masala paste from grinder & spread on all sides of paneer strips. Hardly 2 to 3 tablespoons of masala paste will be used for stuffing and you still have much masala left in grinder. Keep this. We are going to use it while making gravy.
6. Hold one strip carefully & fold it gently into a roll. Likewise make more rolls with the entire paneer dough.
7. Keep these paneer rolls aside.

Process of completing sabzi

1. Add a tsp of butter in the same pan in which masala was earlier prepare and transfer rest of the masala paste from grinder to the pan.
2. Saute for couple of seconds and then add whisked curd in it. 
3. Immediately start whipping the curd otherwise it may curdle. Whip for at least a minute.
4. Let curd cook for about 5 minutes on low heat.
5. Add garam masala & kasuri methi and mix.
6. Now drop paneer rolls by holding softly.
7. Cover the pan with a lid & let it simmer for 2 minutes on lowest minimum heat.
8. After 2 minutes, change the side of rolls & again simmer for 2 minutes with a lid on.
9. Add coriander leaves. You may add cream at this stage, however we didn’t.

Your shahi paneer rolls sabzi is ready. Enjoy with fulka, naan or paratha.

Shahi paneer rolls sabzi – recipe card

Shahi paneer rolls sabzi | paneer cigar rolls sabji | paneer pinwheels gravy recipe

blessmyfoodbypayal

Shahi paneer rolls sabzi is a curd based gravy dish in which paneer is added by making stuffed rolls out of it.

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

For Paneer dough

• 250 grams paneer
• 1/4 tsp salt
• 1/4 tsp black pepper powder
• 2 tbsp maida/all purpose flour

For stuffing and part of gravy

• 1 onion big
• 3 tomatoes
• 1 tsp cumin seeds
• 1 bay leaf
• 3 cloves
• 1 tbsp coriander seeds
• Small piece of ginger
• 6-7 garlic pods
• 6-7 cashews
• 1 tsp melon seeds
• 1 tsp red chilli powder
• 1/2 tsp turmeric
• Salt to taste
• 2-3 tbsp water
• 2 tbsp oil

For making paneer rolls

• Paneer dough already prepared
• Stuffing already prepared
• Maida for dusting

For completing sabzi

• Stuffing already prepared
• Paneer rolls already prepared
• 1 cup curd
• 1/2 tsp kasuri methi
• 1/2 tsp garam masala
• 1 tsp butter
• 1 tbsp coriander leaves
• 1 tbsp cream optional

Instructions

 

Making of paneer dough

• Take a bowl and add paneer. Make sure paneer shouldn't be too much watery. Also add salt, black pepper & maida.
• Knead it into a tight dough. You can add more maida if the dough is still loose. Keep aside.

Making of stuffing and part of gravy

• In a pan add oil and then butter & put on low flame.
• When butter melts, add cumin seeds, bay leaf, coriander seeds & cloves. Let cumin seeds splutter.
• Add ginger and garlic & saute till they slightly turn their colour.
• Add roughly chopped onion and saute.
• When onion is half way cooked, add cashews and melon seeds. Saute till onion turns translucent & slightly pink.
• Add red chilli powder and turmeric. Mix.
• Add roughly chopped tomatoes, salt and 2 to 3 tablespoons of water. While adding salt, beware you have salt in paneer dough too.
• Cover the pan & let tomatoes cook for about 8 to 10 minutes. In a mid way, if you find that all water has dried up but tomatoes aren't cooked properly, add a spoon or two of more water & cook for more time.
• When tomatoes turn soft and mushy, off the flame and let mixture turn cool.
• Grind the mixture into a paste. Keep aside.

Making of paneer rolls

• Take a big ball size paneer dough and place it on a clean platform dusted with maida. Dust some maida on ball too. If you have a wide platform, you can take entire dough in one go.
• Flatten it into a disc with the help of a rolling pin. The thickness of disc should neither be too thick nor too thin.
• Remove the uneven edges of flattened paneer disc using knife or pizza cutter.
• Cut the rectangular disk into long strips with about 2 inches width.
• Take a spoonful of masala paste from grinder & spread on all sides of paneer strips. Hardly 2 to 3 tablespoons of masala paste will be used for stuffing and you still have much masala left in grinder. Keep this. We are going to use it while making gravy.
• Hold one strip carefully & fold it gently into a roll. Likewise make more rolls with the entire paneer dough. Keep these paneer rolls aside.

Process of completing sabzi

• Add a tsp of butter in the same pan in which masala was earlier prepared.
• Transfer rest of the masala paste from grinder to the pan.
• Saute for couple of seconds and then add whisked curd in it.
• Immediately start whipping the curd otherwise it may curdle. Whip for at least a minute.
• Let curd cook for about 5 minutes on low heat.
• Add garam masala & kasuri methi and mix.
• Now drop paneer rolls by holding softly.
• Cover the pan with a lid & let it simmer for 2 minutes on lowest minimum heat.
• After 2 minutes, change the side of rolls & again simmer for 2 minutes with a lid on.
• Add coriander leaves. You may add cream at this stage, however we didn't.
• Your shahi paneer rolls sabzi is ready. Enjoy with fulka, naan or paratha.

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