Malai Onion Paneer Tikka Roll

Ingredients

• 3-4 medium onion
• as required ice cubes
• as required water
• 4-5 Tbsp fresh curd
• 2 pcs green chillies
• 3-4 Tbsp melted butter
• 4-5 Tbsp fresh cream
• some fresh coriander
• 2-3 Tbsp mustard oil
• 2 Tbsp Kashmiri chilli powder
• as stated hung curd (from 400 g curd)
• 1 Tbsp ginger garlic paste
• 1 Tsp garam masala
• 1 Tsp black salt
• juice of 1/2 lemon
• salt, to taste
• 200-250 grams paneer
• 1 small capsicum
• 1 small onion
• 1/2 cup mint leaves
• 100 gram paneer
• 12-15 pcs soaked cashews
• 2-3 pcs garlic cloves
• as stated hung curd (from 200 g curd)
• 1/2 Tsp black pepper powder
• 2-3 pcs green chillies
• readymade laccha paratha (or roti/paratha)
• chaat masala (garnish), to taste

Steps

1. Soak 3-4 medium onions in ice cold water with ice cubes for 10-15 mins; drain.
2. For the creamy malai onion: mix the soaked onion with 4-5 Tbsp fresh curd, 2 green chillies, 3-4 Tbsp melted butter, 4-5 Tbsp fresh cream and some fresh coriander.
3. For the paneer tikka marinade: whisk 2-3 Tbsp mustard oil, 2 Tbsp Kashmiri chilli powder, hung curd (from 400 g curd), 1 Tbsp ginger garlic paste, 1 Tsp garam masala, 1 Tsp black salt, juice of 1/2 lemon and salt to taste.
4. Add 200-250 g paneer, 1 small capsicum and 1 small onion to the marinade; rest 10 mins.
5. For the mint mayonnaise: blend 1/2 cup mint leaves, 100 g paneer, 12-15 soaked cashews, 2-3 garlic cloves, hung curd (from 200 g curd), 1/2 Tsp black pepper powder, 2-3 green chillies, fresh coriander, juice of 1/2 lemon, salt and water as required until smooth.
6. Cook the marinated paneer tikka in a pan for 5-6 mins.
7. Assemble: fill laccha paratha (or roti/paratha) with paneer tikka, creamy malai onion and mint mayonnaise; finish with chaat masala.

The reel

via @spoonsofdilli

Tips

• Sear paneer until the edges color, then take it out. It turns rubbery if it sits.
• Add it back at the end so it warms through without boiling.
• If a batch crumbles, soak the next block in hot water for five minutes.

Questions