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

Ingredients

• 1 small piece Beetroot
• 1/4 cup Sambar Onions/shallots Peeled
• 1/2 teaspoon Synthetic/white Vinegar
• 1/2 cup Curd
• 1/2 teaspoon Mustard Oil
• 1 pinch Gram Flour/besan
• 1 pinch Yellow Chilli Powder
• 1/2 teaspoon Black Salt
• 1 3/4 teaspoons Salt
• 1/2 teaspoon Coriander Powder
• 1 teaspoon Jeera Powder
• 3/4 teaspoon Turmeric Powder
• 1 teaspoon Ginger Garlic Paste
• 1 pinch Kasuri Methi
• 1 1/2 units Green Chillies
• 1 cup Paneer
• 2 units Cashewnut (2 Piece Split)
• 3/4 teaspoon Watermelon Seeds
• 6 pieces Garlic
• 3/4 teaspoon Red Chilli Powder (kashmiri)
• 1 pinch Paprika Powder
• 1/2 teaspoon Aromat Powder
• 1 pinch Deggi Mirch Powder
• 1 pinch Red Chilli Flakes
• 1 pinch Oregano Herbs
• 2 1/2 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
• 1/4 cup Mint W/o Roots
• 1 small piece Ginger
• 1/2 teaspoon Lemon Juice
• 1 pinch Chat Masala
• 4 1/2 tablespoons Water
• 1 pinch Amchur Powder
• 1 unit Ice Cube
• 1 cup Atta
• 1/2 leafs Bay Leaf
• 1 unit Black Cardamom
• 1 small piece Tomato
• 1 pinch Garam Masala
• 3/4 tablespoon Tomato Puree
• 2 teaspoons Slim Milk
• 1/4 teaspoon Honey
• 1 teaspoon Red Chilli Paste
• 1/4 teaspoon Apple Cider Vinegar