Stuffed Paneer Rolls in a Makhni Gravy
Paneer 500gms a complete block

sliced into about thin slices about 3mm thick slices

A few cloves 
Stuffing

250 GMs peas

2 green chillies minced

2 tbsp chopped coriander

1 tbsp lemon juice ( optional)

1/3 tsp jeera

Salt

1 tsp ghee

Crush the peas coarsely in a grinder

Tip the ghee in a nonstick Kadhai add the cumin and let it crackle. Add the peas green chillies n salt. Mix n stir on a medium to low flame till almost about dry. 
For the tomato purée 
500 GMs tomatoes roughly chopped

1/2 cup onions roughly chopped

1/4 cup cashews

2-3 dried red chillies

Boil these in water till the tomatoes n onions are soft . Cool completely. Drain n reserve the water. Grind in a mixie 
For the gravy

2 tbsp butter
Khada masala 

1″ PC cinnamon

2-3 cloves

2 cardomoms

1 Doda ( black cardamom) 

2 bay leaves
1 tbsp ginger garlic n green chilli paste

1/4 cup cream

2 tbsp ghee/ oil

2 tsp Kasuri methi

1 tsp tandoori masala 

1-2 tsp sugar
Heat the ghee add all the Khada masalas 

Let them splutter n bloom 

Add the ginger garlic paste 

Fry for 2 mins. Add the kasuri methi n the tomato puree cook for 2-3 mins. Add the Garam masala n butter. Cook for a few mins. Add the salt n some sugar 
Make the rolls 

Lay one slice of paneer on a clean surface

Put a tbsp of the peas masala on one end

Now start rolling the paneer. Seal with a clove. Repeat the process with all the slices. 
Lay these rolls in a serving dish. N heat in an oven

Heat donot bake or toast. Just before serving heat the Makhni gravy. It should be very hot. Mix in the cream pour on the paneer rolls n serve 

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