Malai paneer roll is a super-indulgent Indian street food wrap featuring succulent cubes of paneer perfectly entwined with crunchy onions and capsicum, and a delicately spiced malai marinade. The paneer gets a coating of a creamy mix of hung curd, fresh cream, cashew paste, and mild spices and is then gently sautéed in butter and oil for that melt-in-the-mouth softness and juiciness. The lip-smacking mixture of ingredients is topped with fresh cream and herbs, wrapped in a thin homemade rumali roti, and lightly buttered and fried once again for the extra flavor. Follow my simple recipe to get step-by-step instructions on how to make malai paneer roll at home.
KEY TAKEAWAYS
- Malai paneer roll is a popular Indian street-food style dish loved for its creamy and soft filling.
- Serve hot with mint chutney, tomato ketchup, mustard sauce, onion salad, and a squeeze of fresh lemon.
- Malai paneer roll has a rich, mildly spiced, and creamy taste.
- Other similar recipes are paneer kathi roll, paneer tikka roll, and paneer vegetable roll.
The Ingredients:
For making the stuffing:
- 200 grams paneer (cut into small cubes)
- ½ cup onion (cut into small diamond shape)
- ½ cup capsicum (cut into small diamond shape)
To make the marinade:
- ½ cup hung curd
- 3 tbsp fresh cream
- 2 tbsp cashew paste
- ½ tsp green chili paste
- ½ tsp ginger garlic paste
- ¼ tsp nutmeg powder
- ¼ tsp green cardamom powder
- ½ tsp garam masala powder
- ½ tsp chaat masala powder
- ¼ tsp white pepper powder
- ½ tsp cumin powder
- ½ tsp corn flour
- Salt to taste
- 1 tsp lemon juice (half a lemon)
To make the rumali roti:
- 2 cups refined wheat flour (maida)
- ½ tsp salt
- Water as required
- 1 tbsp cooking oil
To cook the malai paneer stuffing:
- 2 tbsp cooking oil
- 1 tbsp butter
For preparing the final malai paneer stuffing:
- 3 tbsp fresh cream
- ¼ tsp lemon juice
- ¼ tsp chaat masala powder
- ½ tsp white pepper powder
- 1 tbsp coriander leaves (finely chopped)
I think it was during a family reunion at my cousin’s that I first came across these malai paneer rolls. She had made them as an evening snack and the whole crowd kept on asking her for the recipe. I really liked the softness and creaminess of the filling which also had a mild spicy flavor. When she noticed my curiosity, my cousin took me to the kitchen and demonstrated the method and ingredients to me one by one very patiently. That same night, I was very meticulous in noting down all the ingredients, the method and even the little tips she had given me in the recipe notebook.
I was a little anxious that I tried this recipe for the first time the very next weekend on my husband and two kids. I was surprised to see that they appreciated the roll as well as my effort, especially my husband who loved the creamy and soft texture of the roll. My two sons finished the first one quickly for a second serving! Their joy was my reward for the hard work. I felt truly grateful to my cousin for having shared this amazing recipe with me.
How to Make Malai Paneer Roll? (Step by Step Guide with Images)
Step 1: Take ½ cup of hung curd, 3 tbsp of fresh cream, 2 tbsp of cashew paste, ½ tsp of green chili paste, ½ tsp of ginger garlic paste, ¼ tsp of nutmeg powder, ¼ tsp of green cardamom powder, ½ tsp of garam masala powder, ½ tsp of chaat masala powder, ¼ tsp of white pepper powder, ½ tsp of cumin powder, ½ tsp of corn flour, salt to taste, and 1 tsp of lemon juice (half a lemon) in a bowl. Mix nicely.
Step 2: Add 200 grams of paneer (cut into small cubes). Coat them nicely and let it sit for 1 hour.
Step 3: Add ½ cup each of onion and capsicum, both cut into small diamond shapes. Mix well.
Step 4: Take 2 cups of refined wheat flour (maida), ½ tsp of salt and water as required and make a soft dough. Add 1 tbsp of cooking oil and knead again. Cover the bowl with a small cotton towel and let it rest for 30 minutes.
Step 5: Now, heat 2 tbsp of cooking oil and 1 tbsp of butter in a frying pan over a medium heat. Put only the marinated paneer cubes first in it. Flip each piece carefully to cook nicely for about 2 minutes on both sides. Remove them when done.
Step 6: Then put in the marinated onions and capsicum and cook for about 5 to 6 minutes. Transfer to a bowl when done and let it cool down.
Step 7: Now, add 3 tbsp of fresh cream, ¼ tsp of lemon juice, ¼ tsp of chaat masala powder, ½ tsp of white pepper powder, and 1 tbsp of finely chopped coriander leaves. Mix nicely.
Step 8: Make a small dough ball. Roll into a small circle, brush cooking oil and dust flour over it. Roll further to make a thinner and larger roti. Place it on a preheated tawa and cook until brown spots appear on both sides. Remove when done.
Step 9: Put the cooked onions and capsicum first over the roti, then the fried paneer cubes, and finally put mint chutney. Roll the two sides first and then the center of the roti to make the roll. Make all the rolls in the same way.
Step 10: Now, brush a bit of melted butter on each roll and cook for 2 mins. Remove them onto a plate when done.
Step 11: Your delicious and creamy homemade malai paneer roll is ready. Serve hot with mint chutney.
Recipe Card
Malai Paneer Roll
Ingredients
For making the stuffing:
- 200 grams paneer cut into small cubes
- ½ cup onion cut into small diamond shape
- ½ cup capsicum cut into small diamond shape
To make the marinade:
- ½ cup hung curd
- 3 tbsp fresh cream
- 2 tbsp cashew paste
- ½ tsp green chili paste
- ½ tsp ginger garlic paste
- ¼ tsp nutmeg powder
- ¼ tsp green cardamom powder
- ½ tsp garam masala powder
- ½ tsp chaat masala powder
- ¼ tsp white pepper powder
- ½ tsp cumin powder
- ½ tsp corn flour
- Salt to taste
- 1 tsp lemon juice half a lemon
To make the rumali roti:
- 2 cups refined wheat flour maida
- ½ tsp salt
- Water as required
- 1 tbsp cooking oil
To cook the malai paneer stuffing:
- 2 tbsp cooking oil
- 1 tbsp butter
For preparing the final malai paneer stuffing:
- 3 tbsp fresh cream
- ¼ tsp lemon juice
- ¼ tsp chaat masala powder
- ½ tsp white pepper powder
- 1 tbsp coriander leaves finely chopped
Instructions
- Take ½ cup of hung curd, 3 tbsp of fresh cream, 2 tbsp of cashew paste, ½ tsp of green chili paste, ½ tsp of ginger garlic paste, ¼ tsp of nutmeg powder, ¼ tsp of green cardamom powder, ½ tsp of garam masala powder, ½ tsp of chaat masala powder, ¼ tsp of white pepper powder, ½ tsp of cumin powder, ½ tsp of corn flour, salt to taste, and 1 tsp of lemon juice (half a lemon) in a bowl. Mix nicely.
- Add 200 grams of paneer (cut into small cubes). Coat them nicely and let it sit for 1 hour.
- Add ½ cup each of onion and capsicum, both cut into small diamond shape. Mix well.
- Take 2 cups of refined wheat flour (maida), ½ tsp of salt and water as required and make a soft dough. Add 1 tbsp of cooking oil and knead again. Cover the bowl with a small cotton towel and let it rest for 30 minutes.
- Now, heat 2 tbsp of cooking oil and 1 tbsp of butter in a frying pan over a medium heat. Put only the marinated paneer cubes first in it. Flip each piece carefully to cook nicely for about 2 minutes on both sides. Remove them when done.
- Then put the marinated onions and capsicum and cook for about 5 to 6 minutes. Transfer to a bowl when done and let it cool down.
- Now, add 3 tbsp of fresh cream, ¼ tsp of lemon juice, ¼ tsp of chaat masala powder, ½ tsp of white pepper powder, and 1 tbsp of finely chopped coriander leaves. Mix nicely.
- Make a small dough ball. Roll into a small circle, brush cooking oil and dust flour over it. Roll further to make a thinner and larger roti. Place it on a preheated tawa and cook until brown spots appear on both sides. Remove when done.
- Put the cooked onions and capsicum first over the roti, then the fried paneer cubes, and finally put mint chutney. Roll the two sides first and then the center of the roti to make the roll. Make all the rolls in the same way.
- Now, brush a bit of melted butter on each roll and cook for 2 mins. Remove them onto a plate when done.
- Your delicious and creamy homemade malai paneer roll is ready. Serve hot with mint chutney.
