Paneer Roll Recipe - Learn to Cook Paneer Roll easily with Cult.fit

Ingredients

• 1 small piece Beetroot
• 0.25 cups Sambar Onions/shallots Peeled
• 0.5 teaspoons Synthetic/white Vinegar
• 0.5 cups Curd
• 0.5 teaspoons Mustard Oil
• 1 pinch Gram Flour/besan
• 1 pinch Yellow Chilli Powder
• 0.5 teaspoons Black Salt
• 1.75 teaspoons Salt
• 0.5 teaspoons Coriander Powder
• 1 teaspoon Jeera Powder
• 0.75 teaspoons Turmeric Powder
• 1 teaspoon Ginger Garlic Paste
• 1 pinch Kasuri Methi
• 1.5 units Green Chillies
• 1 cup Paneer
• 2 units Cashewnut (2 Piece Split)
• 0.75 teaspoons Watermelon Seeds
• 6 pieces Garlic
• 0.75 teaspoons Red Chilli Powder (kashmiri)
• 1 pinch Paprika Powder
• 0.5 teaspoons Aromat Powder
• 1 pinch Deggi Mirch Powder
• 1 pinch Red Chilli Flakes
• 1 pinch Oregano Herbs
• 2.5 teaspoons Refined Oil
• 1 cup Onion
• 1 small piece Capsicum Green-regular
• 1 large piece Capsicum Yellow (regular)
• 1 small piece Capsicum Red-regular
• 1 small piece Zucchini Green
• 1 cup Coriander Leaves
• 0.25 cups Mint W/o Roots
• 1 small piece Ginger
• 0.5 teaspoons Lemon Juice
• 1 pinch Chat Masala
• 4.5 tablespoons Water
• 1 pinch Amchur Powder
• 1 unit Ice Cube
• 1 cup Atta
• 0.5 leafs Bay Leaf
• 1 unit Black Cardamom
• 1 small piece Tomato
• 1 pinch Garam Masala
• 0.75 tablespoons Tomato Puree
• 2 teaspoons Slim Milk
• 0.25 teaspoons Honey
• 1 teaspoon Red Chilli Paste
• 0.25 teaspoons Apple Cider Vinegar