Submitted by Rachna Sharma

About the cook: An architect, interior designer, a foodie, mom of two munchkins, love to explore the world.

About the dish: A main course royal dish inspired by Awadhi Cuisine with rich ingredients including Paneer (cottage cheese), Cream, Mava (Khoya), lots of nuts etc cooked in Ghee (clarified butter) to enhance its flavour.

National Origin: India

Serves: 2

Estimated Time: 30 to 60 Minutes

Ingredients:

For Paneer Roulade :
Paneer (Cottage Cheese) 250 gm whole
Spinach, 6-7 leaves
Dry Mango Powder [Amchur] 1tsp,
Unsweetened Mava (dried whole milk) 2 tbsp,
Red Chilli powder 1 tsp,
Garam Masala powder 1 tsp,
Canned pineapple chopped 2 tbsp,
Almonds, pistachios and Cashew nuts, finely crushed 2 tbsp,

For Yellow Shahi Gravy:
Ghee/Butter 3 tbsp
Onion, roughly chopped, 1 cup
Cashew nuts 2 tsp,
Almonds 1 tbsp,
poppy seeds 1 tsp,
Melon seeds 1 tbsp
Whole spices:
1 Bay leaf,
2-3 Cloves,
2-3 Green cardamom,
1 Black cardamom,
2-3 black pepper
1 Inch cinnamon,
Caraway or Shahi jeera 1 tsp
1 Star anise,
2 dry red chillis
Kasuri methi, 1 tbsp
Cardamon powder 1/2 tsp,
Saffron 1 pinch,
Salt to taste,
Yoghurt 1/2 cup,
Rose water 1 tsp
Dairy Cream 2 tbsp

Preparation:

For Palak Paneer Roulade:
Cut half the Paneer into thin slices.
Crumble rest of the paneer in a bowl, add amchur, mava, red chilli powder, salt, almonds, cashew nuts, pineapple and garam masala powder. Mix well.
add the filling on the slice of paneer and roll it in cylinder shape.
Blanch the Palak leaves and saute it in oil with garlic.
Wrap it on paneer rolls. Keep aside.

For Yellow Shahi Gravy :
Soak poppy seeds in 1 tablespoon water.
In a pan, boil onions, cashew nuts, almonds, melon seeds, ginger and garlic in 1.5 cups of water for 8-10 minutes till the onions are soft.
Strain the stock and keep aside.
Make a paste of the boiled ingredients with soaked poppy seeds by adding some strained stock to a smooth consistency.
In a pan heat oil, and fry whole garam masala, till the spices release its aroma.
Now add the prepared paste and saute it till the oil starts to leave the sides of the paste.
Add garam masala powder and stir.
Now add the whisked yoghurt, stock, salt and sugar. Stir well and simmer on low flame for 10-12 minutes till the gravy thickened slightly.
Whisk cream till smooth consistency and add in gravy.
Add cardamon powder, rose water and crushed saffron to enhance the flavor.
Put the paneer roll in the gravy carefully.
Serve hot with Nan or Paratha.

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