Paneer Spinach Roulade With Makhni Gravy

Paneer Roulade

Pneer Spinach Roulade With Makhni Gravy

A flavor packed and fancy way to serve a paneer dish to friends and family never fails to impress people. Paneer spinach roulade with makhni gravy is easy to cook and healthy. Its colorful and bursts with aroma of spices and Indian flavors.

This recipe sprang in my mind when I was bored of eating the usual veggies. Dinners were becoming monotonous. I wanted to try making something innovative using the basic ingredients available in the kitchen. It was then this version of paneer makhni struck me. I was scared whether my roulade pieces would stay intact or not and whether the flavors would blend well or not. But when I served it to my family, they simply enjoyed it. So why wait and go the boring way. It’s time to experiment and try this beautiful recipe.


For the roulade:

200 gms paneer (Indian cottage cheese)
2 medium onions, cut lengthwise
1/2 bunch spinach, roughly chopped
1/2 cup sweet corn kernels, boiled
2 tsp tomato ketchup
6 cloves garlic, finely chopped
3 tsp chilli flakes
3 tsp basil
4 tsp oregano
2 tsp dried mint
1 1/2 tsp freshly grounded black pepper
2 piece brown bread, sides cut
3 tbsp oil
salt, to taste
flour, for dusting

For the gravy:

4 large tomatoes, halved
6 cloves garlic, finely chopped
1/2 tsp ginger, finely chopped
2 whole cardamom
8 – 9 cashew nuts
1 1/2 tsp red chilli powder
1 tsp oregano
1 tbsp tomato ketchup
1/2 tsp dried mint
1 tbsp oil
salt, to taste
coriander leaves, for garnishing


1. Take the bread slices, soak it in water and squeeze hard.
2. In a bowl combine paneer, salt, black pepper powder, 1 tsp chilli flakes, 2 tsp oregano, 1 tsp basil, 2 tsp dried mint and the squeezed bread slices and mix to form a smooth mixture.
3. Meanwhile, sauté spinach in another bowl, drain the water and squeeze out excess water.
4. Take 1 tbsp oil in a saucepan. Once its medium hot add garlic and sauté. Add 2 tbsp chili flakes and sauté for 10 – 15 seconds. Then add onions and sauté until its translucent.
5. Now add the sautéed spinach and boiled corn into the saucepan and sauté. Add tomato ketchup, salt, 2 tsp oregano and 2 tsp basil and mix well.
6. Take a cling film and dust it with flour. Now spread the paneer mixture in the form of a rectangle such that its 1/4 inch to 1/2 inch thick. Now spread the spinach mixture avoiding the ends.
7. With the support cling film, roll the entire thing as firmly as you can. Refrigerate for an hour and then freeze for an hour before cutting.
8. Now for the gravy, take oil in a saucepan. Add garlic, cardamom and ginger and sauté.
9. Add the halved tomatoes along with the cashew nuts and sauté. Add 1/2 cup water and let the mixture boil.
10. Once the tomatoes are cooked, strain the mixture. Keep the strained mixture aside.
11. Take the remaining mixture and blend it in a blender with a bit of water. Strain it again.
12. Combine both the strained mixture and heat it. Add red chili powder, salt, oregano, dried mint and tomato ketchup and mix well. Keep boiling the mixture until it thickens a bit.
13. Remove from heat and place in in a serving bowl and garnish with coriander leaves.
14. Take the roulade and cut in into circles as shown in the picture. Heat a pan with some oil. Put the roulade pieces and cook until its brown.
15. Now place the roulade pieces in a plate and serve with the makhni gravy garnished with coriander leaves.

Full recipe: Pneer Spinach Roulade With Makhni Gravy

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