Paneer Spinach Roulade

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a special dish, Paneer Spinach Roulade. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Paneer Spinach Roulade is one of the most favored of recent trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Paneer Spinach Roulade is something which I have loved my entire life.

Many things affect the quality of taste from Paneer Spinach Roulade, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Paneer Spinach Roulade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Paneer Spinach Roulade is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Paneer Spinach Roulade estimated approx 60 minutes.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Paneer Spinach Roulade using 34 ingredients and 43 steps. Here is how you cook that.

A twist to Classic Indian Saag....Healthy and Tasty
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Ingredients and spices that need to be Make ready to make Paneer Spinach Roulade:

1. for preparation of outer layer
2. 10 to 12 Fresh Palak leaves -
3. 250 ml Water -
4. for preparation of paneer
5. 500 ml Full fat milk -
6. 1.5 tsp Lemon juice -
7. for stuffing
8. 1 cup Daliya -
9. 1 tsp Desi ghee -
10. 2 cup Water -
11. for mixture
12. 1 tsp Olive oil -
13. 0.5 tsp Cumin seeds -
14. 1 cup Coloured Bell peppers -
15. 100 gm Paneer -
16. 0.25 cup Boiled corns -
17. 1 tsp Black pepper -
18. 1 tsp Red chilli powder -
19. 1 tsp Mix herbs -
20. as per taste Salt
21. 0.25 cup Cooked daliya -
22. 1 tsp Lemon juice -
23. for beetroot dip
24. 1 Beetroot medium
25. 1 cup Hung curd
26. 3-4 Garlic clove -
27. 1/4 tsp Lemon juice -
28. 1/2 tsp Powdered cummin -
29. 1/2 tsp Coriander Powder -
30. 1 tsp Paprika -
31. 1/2 tsp Salt -
32. 1/2 tsp Black Pepper -
33. 1 tsp Roasted Almond and Pista -
34. 1 tsp Processed Cheese -

Steps to make to make Paneer Spinach Roulade

1. For preparation of outer layer
2. Wash properly big Palak leaves.
3. Blanch them in boiling water for 4 minutes.
4. Immediately transfer to ice cold water.
5. Transfer it to a dish straining off the excess water.
6. FOR PREPARATION OF PANEER :
7. Boil full fat milk.
8. Add lemon juice to the milk and stir well for some time.
9. Put muslin cloth on the strainer.
10. As soon as the milk curdles completely, strain the milk through the cloth.
11. Let it strain for sometime.
12. Now remove the solid part, make sure to leave somd moisture in it.
13. After straining, knead the doughwith your palm until it turns to be smooth.
14. Add salt and black pepper into it.
15. FOR STUFFING :
16. In a pan add ghee and daliya and roast it slightly.
17. Add water and cover the pan.
18. Cook it for 10 mins.
19. PROCEDURE FOR MIXTURE :
20. Add olive cumin seeds and roast for few mins.
21. Mix all thw veggies into the pan and slightly toast it.
22. Add pre cooked daliya and season it with black peper, mix herbs, salt, red chilli powder and lemon juice.
23. Smash thw mixture with a masher.
24. ASSEMBLING AND POACHING :
25. Place a cling wrap on a flat surface.
26. Place blanch palak leaves on a flat surface in vertical rows overlapping each other.
27. Now spread a thick layer of paneer over it.
28. Place stuffing in the centre.
29. Overlap the opposite end and roll it into log tightly leaving no air space.
30. Make a knot on both the ends.
31. Now roll it with an aluminium foil.
32. Place the roulade in steaming water for 10 - 15 mins.
33. Remove it from water and allow it to cool down.
34. Than uncover the roulade and cut it into thick roundels.
35. FOR BEETROOT DIP:
36. Preheat oven at 200 degree C for 5 mins.
37. Cut the beetroot stem and wrap with an aluminium foil and baked it for 45 mins at 200 degree C.
38. Repeat the same process for garlic clove and baked it for 15 mins at 200 degree C.
39. Place the baked beetroot, baked garlic clove, hung curd, cummin powder, coriander powder, paprika in a food processor and make a smooth paste.
40. Season it with salt and black pepper, squeeze lemon juice.
41. Garnish with roasted almonds, pista and processed cheese.
42. Plate it with tuile.
43. Enjoy !!!

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So that is going to wrap this up for this exceptional food How to Make Super Quick Homemade Paneer Spinach Roulade. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!