Spinach-Wrapped Paneer on Beetroot Makhni
Creamy paneer wrapped in spinach leaves, served over a smooth beetroot makhni
This dish pairs soft, seasoned paneer with spinach leaves and a silky beetroot makhni gravy. The beetroot gives the sauce its vivid colour, while tomato, whole spices, cream and butter round it out into something rich, smooth and slightly tangy.
The visual inspiration for this dish came from a recipe picture shared by Chef Vikas Khanna. I couldn’t find the original recipe, so I recreated my own Ippitizer version from the visual idea.
Recipe Highlights
- Smooth beetroot makhni gravy
- Creamy paneer centre
- Spinach-wrapped presentation
- Finished with a light lemon-butter glaze
- Vibrant plated starter or light meal
- Inspired by a dish shared by Chef Vikas Khanna
- Serves 1
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 1
Cuisine: Indian-inspired
Nutrition & Macros — 1 Serving
Calories: 499 kcal
Protein: 21 g
Fat: 38 g
Carbohydrates: 16 g
Ingredients
For the Beetroot Makhni
- 100 g beetroot
- 100 g tomato
- 25 g onion
- 1 small piece ginger
- 1 garlic clove
- 1–2 green chillies
- 5 g ghee
- 5 g butter
- 1 tsp ginger paste
- 1 tsp garlic paste
- ½ tsp cumin seeds
- ½ tsp cumin powder
- ½ tsp coriander powder
- ¼ tsp red chilli powder
- ¼ tsp garam masala powder
- A pinch turmeric powder
- 10 g cream
- Salt — to taste
- Water — as required
For the Spinach-Wrapped Paneer
- 100 g cottage cheese / paneer
- 6 spinach leaves
- Salt — to taste
- Black pepper — to taste
For the Lemon-Butter Finish
- Remaining 5 g butter
- Juice from a few drops of lemon
For Garnish
- ½ lemon
- Fresh coriander leaves
Method
1. Prepare the Beetroot Base
Add the beetroot, tomato, ginger, garlic, onion and green chillies to a pressure cooker.
Add approximately ½ cup water.
Close the lid and pressure cook for 3–4 whistles on high heat, followed by 2 whistles on low heat.
Allow the pressure to release naturally.
Let the cooked mixture cool.
Blend everything into a smooth paste, then strain it to remove tomato skin, seeds and any coarse fibres.
2. Make the Beetroot Makhni
Heat the ghee and 5 g butter in a broad pan.
Add the cumin seeds and allow them to crackle.
Add the ginger paste and garlic paste and sauté briefly over medium heat.
Pour in the strained beetroot mixture.
Cook for approximately 8–9 minutes, stirring occasionally, until excess water reduces and the gravy begins to thicken.
Add:
- turmeric
- cumin powder
- coriander powder
- red chilli powder
- garam masala
- salt
Cook over low heat until the spices are well incorporated.
Add the cream and simmer for another few minutes.
The finished gravy should be smooth, creamy and pourable rather than thick or lumpy.
3. Make the Lemon-Butter Glaze
In a small pan, melt the remaining 5 g butter.
Add a few drops of lemon juice and warm briefly.
Keep aside.
4. Prepare the Paneer
Crumble or mash the paneer until fairly smooth.
Season with salt and black pepper.
Divide into 3 equal portions and shape each portion into a round.
Wrap each paneer round with 2 spinach leaves, gently pressing the leaves around the outside to hold the shape.
5. Plate & Finish
Spread the smooth beetroot makhni evenly over the serving plate.
Arrange the 3 spinach-wrapped paneer rounds on top.
Brush or spoon over a little of the lemon-butter glaze.
Finish with fresh coriander and lemon.
Serve warm.
Ippitizer Tips
For the smoothest beetroot makhni, blend and strain the gravy thoroughly. The sauce should look silky, not coarse.
Cook the beetroot mixture long enough to remove excess water before adding the cream.
If you add extra cashew or cream, expect the beetroot makhni to become slightly lighter in colour.
Keep the paneer soft. Overworking it can make the centre dense.
Use tender spinach leaves so they wrap around the paneer more easily without tearing.
Ippitizer Note
The visual inspiration for this dish came from a recipe picture shared by Chef Vikas Khanna. I couldn’t find the original recipe or method, so I recreated my own version based on what I saw.
My version combines a smooth beetroot makhni, spinach-wrapped paneer and a light lemon-butter finish — keeping the visual idea while developing the flavours and method in my own kitchen.
