Paneer Mushroom Canaloni
Ingredients
300 g Paneer
50 g California Pistachios
40 g Mushroom
10 g Ginger Garlic
10 g Garam Masala
50 g Pomegranate Seeds
Salt as per taste
Instructions
- Heat oil in a pan.
- And ginger garlic and stir for sometime.
- Add sliced mushrooms, chopped pistachios, pomegranate seeds, garam masala and season with salt.
- Mix it well and keep aside.
- Take a very thin slice of paneer and put the mixture in the centre and make a roll.
- Then put the stuffed paneer roll on a hot plate and grill from both side.
- Coat the grilled paneer with chopped pistachios.
- Serve hot.
Anand Panwar
As the Executive Chef (pastry) at Roseate Hotels and Resorts in New Delhi, Chef Anand Panwar designed the much-acclaimed Roasted by Roseate Patisserie and Boulangerie, in Roseate House New Delhi.
