Delicious Paneer Bhurji Cannelloni Pasta recipe


Paneer Bhurji Cannelloni Pasta /(Spicy cottage cheese Cannelloni recipe)

Paneer Bhurji Cannelloni Pasta is one of the must-eat fusion-recipes among my own fusion-recipe collections.This delicious dish is made with Paneer Bhurji (which is a creamy Indian cheesy dish made with onions, tomatoes, spices and the creamy soft paneer/cheese), fried onions & cashews stuffed inside cannelloni’s and then lined on a baking dish topped with creamy chilli-white sauce and cheese. The caramelised onion and the fried cashews adds nice crunch and the creamy sauce gives a nice buttery taste. I have also added ‘cooktop method’ for those who don’t have an oven but still love to try this recipe.Try this delicious pasta and tell me your feedback:)


Paneer Bhurji Cannelloni Pasta recipe in detail:
Serves 2-3

Ingredients for Paneer Bhurji
1 big onion
2 tomato
3 garlic
1″ piece ginger
1 tbsp ketchup/tomato sauce
1/4 cup coriander leaves (or parsley)
100 gms softened paneer/cottage cheese
1/4 tspn cumin seeds
1/2 tsp turmeric powder
2 tsp kashmiri chilli powder
1 tsp coriander powder
1 tsp fennel powder
1/4 tsp chaat masala (or a pinch of amchur)
1/4 tsp pepper powder
oil & salt

Extra Ingredients for Cannelloni Stuffing:
6-7 Cannelloni’s for (2 servings)
100 gms Gouda cheese (or any cheese of your choice)

For stuffing – fry:
2 chopped onions
1/4 cup chopped cashews
1 tbsp oil

For the creamy sauce:
2 tbsp butter
1 tsp kashmiri chilli powder
2 tbsp allpurpose flour/maida
2 1/4 cups warm milk
1/3 cup cream
1/4 tsp nutmeg powder and a pinch of salt

->You will be doing in 4 Parts:
Part 1 – Make Paneer Bhurji
Part 2 – Fry the onions and cashews
Part 3 – Make the Creamy sauce
Part 4 – Stuff the Cannelloni’s with Paneer Bhurji, fried onions and cashews and
bake or cook on any cooktop

Part 1 make Paneer Bhurji

Step 1) Heat a tbsp of oil and add 1/4 tsp cumin seeds

Step 2) Add the finely chopped ginger garlic and saute for 10 sec (don’t let it brown)

Step 3) Add the chopped onion and mix on medium heat for 10 sec

Step 4) Cover and cook on medium heat for 2-3 minute

Step 5) After 2 minutes, remove the lid and mix the onion and cook till the onions turn light brown in colour

Step 6) Once the onions turn light brown, add the tomato and mix

Step 7) Cover and cook on medium heat for 2-3 minutes till the tomato softens

Step 8) Mix the tomatoes for 5-6 sec and reduce the heat to LOW(as we are going to add the spices)

Step 9) First add 1/2 tsp turmeric powder and mix. add 2 tspn kashmiri chilli powder and mix. next add 1 tsp fennel powder and mix…and then 1 tsp coriander powder and mix

Step10) Add the chopped coriander leaves or pasrsley leaves and mix well until combined

Step11) Add 1/4 tsp chaat masala and mix (or you can also substitute with a pinch of amchoor powder/dry mango powder)

Step12) Add 1/2 tsp salt and mix

Step13) Add a tbsp of tomato sauce/ketchup and mix

Step14) Add the softened paneer

Step15) Mix the paneer on LOW heat for 2-3 minutes.

Tip:- while mixing paneer, mix on low heat for a creamy bhurji (medium or high heat can dry the bhurji and will result in crumbly bhurji…so watch the heat:)

Step16) Add 1/4 tsp pepper powder and mix. check the salt and add if necessary. mix for 5-6 seconds and turn off the heat.

Part 2 – Fry the onions and cashews

Step 17) Heat a pan and pour a tbsp of oil

Step 18) Add the sliced onions and fry them till light brown on medium heat.

Step 19) Add the chopped cashews and mix for a minute on low heat and turn off the heat.

Part 3 – Make the creamy sauce

Step 20) Warm the milk (do not heat for a long time or boil it. Turn off the heat when the milk turns luke warm)

Step 21) To a small bowl, add 2 tbsp’s of all purpose flour/maida/plain flour

Step 22) Add 1/4 cup of water to the bowl and mix (should be of pouring consistency, if it’s too thick add some more water and make it light)

Step 23) Heat a sauce pan and melt 2 tbsp’s of butter on low heat

Step 24) While the butter is melting, add 1 tsp kashmiri chilli powder( add 2 or more tspns if you like it HOT:)

Step 25) and mix quickly on LOW heat for 5 seconds

Step 26) ATTENTION at this step. Pour the ‘all purpose flour mixed with water’ on LOW heat and stir for 3 sec and quickly move to step 27

Step 27) Immediately pour 1/2 cup WARM milk and stir vigorously for a minute on LOW heat (this is to prevent the flour from firming into ‘clotted flour bits’ – we want a smooth creamy milk for our Cannelloni Pasta)

Step 28) Now pour the remaining milk and again stir vigorously for a minute and cook on medium heat for 3 minutes (stirring every 10 sec)

Step 29) Pour 1/3 cup of cream and stir

Step 30) Add 1/4 tsp nutmeg powder, a pinch of salt and stir

Step 31) Reduce the heat to LOW and cook for 10 minutes stirring every 20 sec

Step 32) After 10 minutes, it will thicken. Turn off and remove from heat

Part 4- Stuff the cannelloni’s with Paneer Bhurji & fried onion-cashew mix and bake or cook on any cooktop

Baking Method ( I prefer:)

Step 33) For baking, pre-heat the oven to 210 C or (400 F) for 10 minutes

note-> you can make 7-8 stuffed Cannelloni’s with this Paneer Bhurji stuffing (But how much you can eat depends upon your tummy size:) generally, they say 2 per person. I used 7 Cannelloni’s to finish the entire stuffing mixture:)

Step 34) Pour a thin layer of creamy sauce into an oven-proof dish

Step 35) Let’s do the stuffing (fun) part:). First, stuff little fried onion&cashew mixture (and push it down). second, stuff a small amount of Paneer Bhurji. again little fried onion&cashew mixture and some more paneer bhurji. At last, some more onion mixture at the end and place it on the cream dish. Repeat the same process for the remaining Cannelloni’s and arrange on the creamy dish.

Step 36) Pour the creamy sauce over it (the stuffed cannelloni’s should be fully immersed in the sauce)

Step 37) Place in the centre rack of the oven and bake for 20 minutes

Step 38) After 20 minutes, take out and grate the cheese all over the top( I used gouda cheese)…you can use parmesan, mozzarella, cheddar or any mixed cheese too:)

Step 39) Decorate the remaining fried onions & cashews on top

Step 40) Bake again on same temperature for 10-12 minutes (till the edges turn light brown and some orangish spots on cheese)

Step 41) Once ready, turn off the oven and take out the ‘Golden Pasta’!

(This is super hot and the hot cheese can burn your tongue :)…so wait for 2-3 minutes to enjoy the real taste !

Cooktop method ( for those who don’t have an oven, but still love to make this:)
Step 42) Pour 1 cup of creamy sauce to a heavy NON-STICK shallow pan

Step 43) Stuff the cannelloni’s with fried onion&cashew mix and paneer bhurji (same way as in step 35)

Step 44) Place the stuffed cannelloni’s on the creamy sauce pan and repeat the same process for the remaining cannelloni’s and place on the creamy sauce

Step 45) Pour the remaining creamy sauce all over the arranged cannelloni’s

Step 46) Cover and turn on the heat and cook on MEDIUM heat for 2 minutes

Step 47) After 2 minutes, reduce the heat to LOW (very low) and cook for
10 minutes

Important tip: cook on low heat through out the cooking process or I can guarantee that the base will 100% BURN:)

Step 48) After 10 minutes, open the lid and grate the cheese all over the top (you can also use ‘ready to use’ cheese shreds)

Step 49) After adding the cheese, cook for 10 minutes on LOW heat

Step 50) Now, add the remaining fried onions & cashews on top

Step 51) Lift the sides upwards and let the sauce run down every 30sec for the remaining cooking time.

Tip: The overall cooking time can vary from 20-28 minutes (cook till the sauce thickens and stops bubbling)

Step 52) Once the sauce has thickened and stopped bubbling, turn off the heat. Remove the pan from the heat and let it relax for 5 minutes…

The cheese is super hot…so eat slowly:)

Try this recipe and let me know your feedback…

paneer bhurji cannelloni pasta, canneloni pasta, Indian cannelloni pasta

Paneer Bhurji cannelloni pasta

I made this paneer bhurji with homemade soft-paneer…
click here for recipe->

For frequently asked questions(FAQs) about ‘Paneer Bhurji’,
click the link->
and scroll down the page and look for title ‘FAQs-Frequently Asked Questions for Paneer Bhurji’

‘FAQs(Frequently asked questions) about Paneer Bhurji Cannelloni Pasta’

1) My Cannelloni’s are not oven ready, they require pre-cooking. What should I do in this case?
You should pre-boil the cannelloni’s for the time mentioned on the packet(do not over cook them-they will break while stuffing). Once cooked, take out from the boiling water and let cool for a minute. now stuff the cannelloni’s and continue with the rest of the steps

2) What is the safest method to prevent the creamy sauce from scrambling?
Before pouring the flour mixed with water, remove the pan from heat, pour the flour-water and stir vigorously for 7-8 sec(use a whisk for this step – it will instantly cream the flour and reduces the chance of scrambling the flour mixture). now pour 1/2 cup of warm milk and whisk again for a minute and return back to LOW heat and continue with rest of the steps.

3) I am making cannelloni’s for the first time. what is the cannelloni-count per person?
3 per person:) (If they ask for more, tell them ‘next time’:)

There will be lot of questions on this recipe, feel free to ask me:)

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