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
- 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 prepare and 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.
Shahi paneer rolls sabzi – recipe card
Shahi paneer rolls sabzi | paneer cigar rolls sabji | paneer pinwheels gravy recipe
Shahi paneer rolls sabzi is a curd based gravy dish in which paneer is added by making stuffed rolls out of it.
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)
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.
PIN IT FOR LATER
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This is such a delectable one, wonderful with any meal. Loved the rolls that you have made and dunked in them.
Thanks a lot
Thank you much.
This paneer roll curry sounds so delicious. I can see you have gone extra mile to create this recipe so perfectly. Well done and lovely share.
Thank you heaps.
I completely agree with you less recipe more art…how nicely you have explained stepwise and the gravy looks delicious
Thank you so much.
Oh wow! This is such an interesting twist to the humble shahi paneer sabzi. Loved your idea of first making a paneer dough and then giving it the shape of a roll to be smeared in the luscious gravy…
Thanks a ton.
You just made the paneer curry into an exotic one. Perfectly rolled paneer rolls and with so much patience. Love the curry and would definitely be the talk of the party if served to guests.
Surely a treat to guests. Thank you for the words.
Simply cant take my eyes from that delicious paneer rolls, my mouth is just watering here. Who can resist to this beautiful dish.
Ahh…Thank you in loads.
What a spectacular dish this is with the paneer rolls! I liked the addition of curd in this recipe! I am drooling here!
Thank you so much for overwhelming response.
Wow, that looks like a restaurant style paneer dish. So many interesting techniques – thanks for sharing the step by step photos – will be very helpful to recreate this at home.
Thank you so much. For more help, youtube video is also there.
Oh wow, that’s an interesting paneer rolls sabzi. It would be a perfect surprise dish for guests at any party.
Absolutely. Thank you much.
Paneer rolls sabzi is definitely a star here and the preparation is so unique too. I have never heard or seen paneer made in this delicious way. It certainly is a crowd pleaser.
Loved your detailed explanation.
Glad to see the way you expressed your liking towards. Gratitude.
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