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Makhani Paneer Tikka Roll (wraps and Rolls)

Tarla Dalal
24 March, 2010
-1544.webp)

Table of Content
Tags
Preparation Time
15 Mins
Cooking Time
20 Mins
Total Time
35 Mins
Makes
4 rolls
Ingredients
For The Makhani Sauce
3 large chopped tomato
2 pcs clove (laung / lavang)
4 to 5 pcs cashew nuts (kaju)
1 tbsp oil
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onion
1 tsp chilli powder
3 tbsp fresh cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp tomato ketchup
1 tsp sugar
salt to taste
For The Paneer Tikkas
16 pieces paneer (cottage cheese) , cut into 25 mm (1") cubes
16 pcs onion , cut into 25 mm (1") cubes
16 pcs capsicum , cut into 25 mm (1") cubes
1 tbsp oil for cooking
To Be Mixed Into A Marinade
1 cup fresh curd (dahi)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp crushed carom seeds (ajwain)
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tbsp chilli-garlic chutney
2 tsp cornflour
salt to taste
Other Ingredients
2 cups shredded cabbage
1 cup grated carrot
chaat masala to taste
4 roti
Method
- Combine the tomatoes, cloves, cashewnuts and oil with ¼ cup of water and blend in a mixer to a smooth purée.
- Strain the purée using a strainer and keep aside.
- Melt the butter in a broad pan and add the cumin seeds.
- When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
- Add the onions and sauté on a medium flame till they turn translucent.
- Add the strained tomato purée, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup, sugar and salt, mix well and bring to boil. Keep aside to cool.
- Add ¼ cup of water and blend in a mixer to a smooth paste. Keep aside.
- Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
- On a satay stick, arrange 4 pieces each of paneer, capsicum and onion cubes alternatively. Repeat with the remaining ingredients to make 3 more satays.
- Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the paneer is light brown in colour from all sides. Keep aside.
- Combine the cabbage, carrots and chaat masala in a bowl, mix well and keep aside.
- Place a roti on a clean dry surface and slide the paneer tikkas from 1 satay stick in a single row in the centre on the roti, gently using a knife.
- Arrange ¼th of the cabbage-carrot mixture over the paneer tikkas.
- Finally spread ¼th of the makhani sauce and over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
Makhani Paneer Tikka Roll (wraps and Rolls) recipe with step by step photos

Leena_Dhoot
April 21, 2021, 4:08 p.m.
This dish is royal it has so many beautiful elements and it comes together beautifully in the roll1 yummy! thanks so much.

Anju
Sept. 9, 2020, 5:19 p.m.

Tarla Dalal
Sept. 9, 2020, 5:19 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.