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.