Name: Paneer dholma recipe by Soniya Singh at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 5
Ingredients: 5 square shaped paneer (cottage cheese); For the stuffing:; 2 tbsp fekha mawa (khoya); 2 tbsp kaju powder; 1/4 tsp black pepper; 1/4 tsp salt; 1 tsp finely chopped green coriander; For the curry:; 2 cup tomato puree; 1/4 cup kaju paste (cashew); 2 tbsp fresh cream; 2 tbsp mashed feekha mawa (khoya); 1 tsp salt; 1/2 tsp red chilli powder; 1/4 tsp kashmiri red chilli powder; 6 drops of orange red colour; 1 tsp tomato sauce; 1/2 tsp sugar; 2 tsp dry coriander powder; 3 tbsp oil or butter; 5 tooth picks with cherries (as seen in pictures); 1 cup water

Ingredients Serving: 5

5 square shaped paneer (cottage cheese)
For the stuffing:
2 tbsp fekha mawa (khoya)
2 tbsp kaju powder
1/4 tsp black pepper
1/4 tsp salt
1 tsp finely chopped green coriander
For the curry:
2 cup tomato puree
1/4 cup kaju paste (cashew)
2 tbsp fresh cream
2 tbsp mashed feekha mawa (khoya)
1 tsp salt
1/2 tsp red chilli powder
1/4 tsp kashmiri red chilli powder
6 drops of orange red colour
1 tsp tomato sauce
1/2 tsp sugar
2 tsp dry coriander powder
3 tbsp oil or butter
5 tooth picks with cherries (as seen in pictures)
1 cup water

Instructions

How to stuff the paneer sheets:
Mix all the filling ingredients together and take one paneer sheet. Then take 1 tsp of the filling and arrange the sheet on the side.
Now roll this paneer sheet like a carpet roll and lock it with a tooth pick. Follow this process with he rest of the paneer sheets and keep them aside.
Heat ghee in a pan, pour in the tomato puree along with 1/4 cup of water. Cook for 5 mins and add all the spices, kaju powder and feekha mawa. Stir well and cook till it leaves the oil.
Now add sauce, colour, cream, sugar and mix it well. Turn off the cook top and take out the curry in a serving dish.
Arrange all the rolls on this curry and garnish it with chopped coriander.

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