Paneer Cannon
by gunjan gupta
04 Aug 2011
This recipe has been viewed 3874 times
Paneer combination with palak. . . . Just yummy!
Paneer Cannon recipe - How to make Paneer Cannon
Preparation Time: Cooking Time: Total Time:
Makes 10 serving
250 gms paneer (cottage cheese)
2 tbsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
1/2 cup finely chopped spinach (palak)
salt and freshly ground black pepper powder to taste
2 tbsp finely chopped dill
2 tbsp semolina (rava)
oil for deep frying
Method
- Method
- Mash the paneer and transfer in a bowl.
- Add the cornflour and salt, mix well and keep aside.
- Heat the butter in a pan, add the garlic and onions and saute till the onions turn translucent.
- Add the spinach, salt and pepper, mix well and cook for 2 more minutes.
- Remove from flame and add the dill and mix well. Keep aside to cool.
- Take a portion of paneer and flatten it.
- Spoon the spinach mixture over it and roll it to form a cylinder.
- Seal the sides and repeat the same with remaining paneer and spinach mixture to make more cylindrical rolls.
- Heat the oil in a kadhai, roll the cylinders in semolina and deep fry till they turn golden brown and crisp from all the sides.
- Serve hot.
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