Stuffed Paneer Roulade in Makhni Gravy with Millet and Black Rice Risotto. Recipe

Recipe By Neha

This is my modern take on Paneer Butter Masala . Spinach & Feta Stuffed Paneer Roulade in Makhni Gravy with Millet and Black Rice Risotto with Cranberry Chutney.

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2hr 15m.total
Stuffed Paneer Roulade in Makhni Gravy with Millet and Black Rice Risotto.
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Ingredients for Stuffed Paneer Roulade in Makhni Gravy with Millet and Black Rice Risotto. Recipe

  • 66.67 Gm Paneer
  • 83.33 Gm spinach
  • 33.33 Gm Feta cheese
  • 0.33 Tbsp Corn Flour
  • 0.33 Tbsp Refined flour
  • To Taste Black pepper powder
  • 2 Tbsp Butter
  • 5 Pieces cashew Nuts Whole
  • To Taste Salt
  • 100 Gm Tomatoes (makhni gravy)
  • 0.33 Pieces Onions (makhni gravy)
  • 2 Pieces Garlic (makhni gravy)
  • 0.33 Inch Ginger
  • 0.33 Pieces Bay leaf
  • 0.33 Pieces Black Cardamom
  • 0.33 Inch Cinnamon
  • 1 Pieces Cardamom
  • 1 Pieces Cloves
  • 0.67 Pieces Green Chillies
  • 0.67 Tbsp Kashmiri chilli powder
  • 2.33 Stems Coarinder
  • 0.17 Tsp Garam Masala powder
  • 0.67 Tbsp Cream
  • 0.08 Tsp Kasoori methi powder
  • 0.33 Tbsp Honey
  • 40 Gms Foaxtail Millet
  • 40 Gms Black rice
  • 1.33 Tbsp Olive oil
  • 1.67 Pieces Garlic Chopped (Risotto)
  • 0.33 Pieces Onion Chopped (Risotto)
  • 0.08 Litre Vegetable stock
  • 10 Gms Parmesan Cheese grated
  • 1.33 Pieces Carrot peeled and blanched
  • 0.67 Pieces Beetroot peeled and blanched
  • 3.33 Pieces Beans blanched
  • 0.67 Pieces Red Round Radish
  • 1 Tbsp Oil
  • 0.17 Cup Cranberries fresh
  • 0.08 Tsp Ground mustard
  • 0.17 Tsp Tamarind paste
  • 0.17 Tsp Red chilli powder
  • 0.33 Tsp Jaggery powder
  • As Required Microgreens garnishing

Directions: Stuffed Paneer Roulade In Makhni Gravy With Millet And Black Rice Risotto. Recipe

Paneer Roulade

  • STEP 1.Blanch the spinach and crumble feta cheese and keep it aside.
  • STEP 2.Grate the Malai paneer and knead with the palm and make it smoother consistency.
  • STEP 3.Add Salt, 1/4 tsp Black Pepper powder, 1 tbsp. Refined Flour, 1 tbsp. Corn flour and make it pliable.
  • STEP 4.Roll softly the paneer into roti shaped discs.
  • STEP 5.Place the cling wrap add rolled paneer and the blanched spinach and feta cheese.
  • STEP 6.Now roll the paneer along with cling wrap tightly. Lock both the ends of the cling wrap and refrigerate for 20 min.
  • STEP 7.In a pan add 1 tbsp. butter sear the roulade for 2 min on all sides.

Makhani Gravy

  • STEP 1.In a deep vessel add Water – ½ cup, Tomato diced – 300gm, Onion diced – 1no. , Garlic cloves – 6 no. , Ginger – 1 inch, Bay leaf – 1no, Black cardamom – 1no, Cinnamon – 1 inch, Cardamom – 3no, Cloves – 3 no, Green chillies – 2 nos, Kashmiri chilli powder – 1 tbsp, Butter – 1 tbsp, Cashew nuts – 15nos, Salt – to tastefor makhni gravy and bring it to a boil, lower heat and let it cook for 30 min.
  • STEP 2.Turn of the heat, remove coriander stems and all spices. Now grind the tomatoes into a fine puree and strain it.
  • STEP 3.In a large kadai add 2 tbsp butter, 2 tbsp oil, 1 tbsp. Kashmiri chilli powder, ½ tsp. garam masala, sauté until aromatic.
  • STEP 4.Pour in a prepared tomato base and mix well. Keep mixing until the oil separates.
  • STEP 5.Add 2 tbsp. Cream, ¼ tsp kasoori methi powder, 1tbsp. honey and salt to taste mix well.
  • STEP 6.Cook it for few minutes.

Black Rice and Millet Risotto.

  • STEP 1.Soak the millet and Black rice separately with double the quantity of water for 15 min.
  • STEP 2.After 15 minutes, boil the millet and black rice separately for 18-20 min each.
  • STEP 3.Heat a heavy bottomed stock pan on a slow flame.
  • STEP 4.Add 1tbsp. butter, 2tbsp. olive oil to the pan, and heat for about 30 seconds.
  • STEP 5.Add garlic and onion finely chopped and sauté till the onions are translucent, then deglaze pan with vegetable stock.
  • STEP 6.Add the boiled black rice and millet to the pan and sauté for about 5 min.
  • STEP 7.Add the vegetable stock to the pan and simmer the rice and millet for about 5 min.
  • STEP 8.Season with salt and pepper.
  • STEP 9.Stir in 1 tbsp. butter and parmesan cheese to round off the risotto.

Saute Vegetables

  • STEP 1.Saute Vegetables
  • STEP 2.Blanch all the vegetables separately. Soak it in ice water.
  • STEP 3.Heat a non-stick pan on a medium flame.
  • STEP 4.Add 2 tbsp. olive oil and 1tbsp. butter to the pan.
  • STEP 5.Add the quatered Carrots to the pan and sauté lightly, followed by the qautered beetroot and the beans.
  • STEP 6.Season with salt and pepper. Garnish with Roundels of Radish

Cranberry Chutney

  • STEP 1.Cranberry Chutney
  • STEP 2.Heat 1Tbsp. oil in a pan, Add Cranberries and 1/4cup of water and cook for 10 min.
  • STEP 3.Add tamarind pulp, red chilli powder, salt and ground mustard, Jaggery powder. cook for 5 min. stir constantly.
  • STEP 4.Cool it and strain the cranberry mixture and transfer into piping bag or squeezy bottle.

Assembling

  • STEP 1.In a middle of a serving plate, by using a round cutter place the risotto, add the makhni gravy around the risotto. place the 3 Stuffed paneer roulades in the gravy. Add the Saute vegetables on the top the risotto. Granish with Radish roundels and Microgreens.
Nutrition
value
1046
calories per serving
54 g Fat39 g Protein102 g Carbs19 g FiberOther

Current Totals

  • Fat
    54g
  • Protein
    39g
  • Carbs
    102g
  • Fiber
    19g

MacroNutrients

  • Carbs
    102g
  • Protein
    39g
  • Fiber
    19g

Fats

  • Fat
    54g

Vitamins & Minerals

  • Calcium
    805mg
  • Iron
    14mg
  • Vitamin A
    3293mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    267mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    60mg
  • Vitamin E
    10mg
  • Copper
    < 1mcg
  • Magnesium
    243mg
  • Manganese
    3mg
  • Phosphorus
    753mg
  • Selenium
    50mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Neha