Paneer Pinwheels as a snack or a starter is a hit and when added to a creamy tomato-onion gravy, it does wonders. It is lip-smacking. Gravy is similar to Paneer Butter Masala, skipped the butter part from it. Enjoy it with Phulkas, Parathas or Jeera Rice.
I had prepared the Paneer Pinwheels in advance for this recipe, you can also do the same.
Course: Main Course
Time: Preparation – 5 mins, Cooking – 20 mins, Total – 25 mins
- Paneer Pinwheels – 10-12 (follow recipe here)
- Onion – 1 large (roughly chopped)
- Tomato – 4 large (roughly chopped)
- Green Chilli – 2 (roughly chopped)
- Ginger-Garlic Paste – 1 tbsp (home-made preferred)
- Kasuri Methi (Dried Fenugreek Leaves) – 1 tbsp
- Red Chilli powder – 1 tsp
- Coriander powder – 2 tsp
- Garam Masala powder – 1/2 tsp
- Fresh Cream – 2 tbsp
- Oil – 3 tbsp
- Water – 1 cup or as required
- Coriander – to garnish (optional)
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Paneer Pinwheel Gravy:
- Heat 1 tbsp oil in a pan or a kadai. Add onions. Saute till onions are translucent
- Add tomatoes, green chillies and cashews. Cook till tomatoes are soft
- Turn off the flame and let it cool down
- Grind to make a fine paste. Keep it aside
- Heat 2 tbsp oil in a pan or kadai. Add ginger-garlic paste. Saute till aromatic and starts to turn light brown
- Add tomato-onion paste and 1/2 cup water. Cover it and cook for 7-8 mins on medium flame
- Add red chilli powder, coriander powder and 1/2 cup water (gravy will thicken at this stage so add water accordingly as you desire, medium thick gravy is preferred). Cover and cook for another 3-4 mins on medium flame
- Add crushed kasuri methi, cream, garam masala and salt. Mix and cook for a minute or two without cover
- Add paneer pinwheels. Mix gently (pinwheels should not break)
- Your Paneer Pinwheel Gravy is ready. Serve hot with phulkas, rice or parathas.