Lipatava Paneer Roll is a delicious creamy Indian roll that is a family favorite. Lipatava translated is wrapped up. The paneer cubes are well coated in the gravy so that every cube is super flavorful and every bite is better than the first. This roll is not dry at all which can happen to some rolls. I like using a flaky paratha as the wrap so each bite is flaky, creamy and delicious at the same time. You can use any roti/wrap you like. Apart from being a delicious meal, this is a great travel snack.

Happy Cooking!

Servings: 4-5 rolls

Prep Time: 15-30 mins

Cooking Time: 1 hour

Total Time: 1 hour 30 mins

Ingredients: 

• 1 medium onion chopped

• 1/2 cup tomato chopped

• 1 tsp cumin seeds

• 1/4 tsp coriander seeds

• 2 cardamom 

• 1 dried red chilli

• 1 small stick of cinnamon

• 2/3 cloves garlic chopped

• 1.5 tsp ginger paste

• 2 green chilli

• 1/2 tsp turmeric powder

• 1 tsp red chilli powder

• 1/4 tsp garam masala

• 1/2 tsp cumin powder

• 1/2 cup almonds soaked and peeled

• 1/2 tsp salt

• 1/2 tsp sugar

• 1/3 cup yogurt

• 1/4 cup heavy cream

• 1/2 tsp kasthuri methi

• 300g Paneer cubed

• 1 tsp ghee 

• 1 tbsp mustard oil

• Rotis/wraps of your choice; I used flaky parathas.

Directions: 

1. Soak almonds for 2-12 hours. Peel them and keep aside

2. In a pan, add ghee and mustard oil.

3. When warm add the cumin seeds, coriander seeds, cardamom, cinnamon stick and dried red chilli 

4. When it crackles, add onions and cook for 3-4 minuets till it is translucent and well cooked.

5. Add the powdered spices- red chilli, cumin, turmeric and garam masala.

6. Mix in and cook the spices.

7. Add the ginger, garlic and green chilli. Cook till fragrant.

8. Add the tomatoes and cook for 3-4 minutes till it breaks down.

9. Add the salt, sugar and almonds and mix it in.

10. Add the yogurt and cook it for 1-2 minutes.

11. Let it cool. When cooled, grind it into a smooth paste using a food processor. Remove the cinnamon stick before grinding if you use a big stick. I used a very thin small one so I let it grind up.

12. In a pan on low-medium heat, add the gravy and paneer cubes. 

13. Toss it in and ensure the paneer cubes are coated well.

14. Add the cream and mix it in. Let it cook for 5-7 minutes till it thickens up.

15. Add the Kasthuri methi when it starts thickening up. Let it cook till the gravy is thick and each cube is well wrapped up (Lipatava) in it.

16. Place paneer cubes in the roti/wrap of your choice. Make sure the roti/wrap is well cooked before.

17. Put some onions on it and sprinkle chaat masala on the paneer. For the Onions- I sliced it and added some lemon juice & red chilli powder.

18. Roll it up. Cut and serve.

Notes/Tips:

• You can use any oil you like, I love the flavor mustard oil gives to this gravy.

• Make sure you peel the almonds skin before adding it.

• Make sure the paste is ground up smoothly with no lumps.

• Add the kasthuri methi when it starts thickening up not before otherwise it can become too bitter.

• Let the gravy cook enough so that it is not too liquid, but it gives a nice coating around each cube.

• Ideally let the onions marinate for an hour. If not, you can just mix it up and use immediately which is what i did.

• You can make the gravy and keep it ready. Just do not add the cream and kasthuri methi. You can easily freeze and keep it and then follow the steps after defrosting it.

• You can use Tofu instead of Paneer. Ideally crisp it up.