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1
Using a vegetable peeler cut thin slices of paneer into a mixing bowl. Add the oil, salt, chilli powder and asafetida & toss well till the spices are evenly distributed over the paneer slices. Cover & set aside in the refrigerator for ~ 1-2 hr till the flavors have set in.
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2
Remove the central white colored vein of the chard leaf. Dip the leaf in scalding water for ~ 10 s till the leaf wilts (alternatively, you may steam them for ~ 30 s).
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3
Pat the leaf dry and place 3-4 slices of the marinaded paneer . Roll the leaf over the paneer as one would for a spring roll.
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4
Grind all the gravy ingredients, except for the oil, ghee, turmeric, garam masala & milk, to a paste. In a skillet, heat the ghee & oil. add the paste & cook on a low heat till the raw smell of the onion disappears. Add the turmeric and garam masala & mix well. Continue to cook on a low flame till the oil/ghee begins oozing out of the paste.
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5
Gradually add the milk and whisk to eliminate lumps. Cook down to a thick gravy consistency.
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6
Preheat the oven to 350 F. Pour a thin layer of the makhani gravy at the bottom of an ovenproof dish and spread evenly.
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7
Arrange the paneer/chard rolls seam side down in the dish.
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8
Pour the remaining gravy over the rolls, cover with aluminum foil with a few slits to let out steam. and place in the oven for ~ 20 minutes.
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9
To serve, carefully remove & place the rolls over a bed of Basmati rice. Serve with a side of fried sweet potato seasoned with lime & chaat masala.
