Let's cook. And eat.

What I really liked about this recipe was how quickly the paneer tikkas that go into the roll came about. There was no marination required - hence no planning beforehand. Added bonus was Master S and I enjoyed grilling the skewered kebabs on the flame stove. This one is definitely a winner. We used store bought methi theplas to make the rolls.  https://www.youtube.com/watch?v=qKF1F6XfgrY

The natural bitterness of fenugreek pairs well with the creaminess of paneer and cream. Methi malai paneer is a definite hit in our household. The recipe I generally follow resembles this one very closely - https://www.vegrecipesofindia.com/methi-malai-paneer-recipe/ I skip the cashews. And instead of water I used milk in the gravy.  There is another simpler but equally delicious version of this paneer that my mom makes. Her version skips most of the masalas and the tomatoes. You start with sauteing onions and garlic in some oil along with some cumin and turmeric, and when the onion is translucent you add some cream, the paneer, some coriander powder and kasoori methi. Season with salt and black pepper to taste. Her recipe comes together quickly and is equally delicious - the flavors are simple but oh so good!