Paneer Kathi Roll

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Mix all the marinade spices, salt, yogurt, ginger garlic paste (if using), and lemon juice in a bowl, taste and adjust salt and spice. Add the paneer, toss to coat, and rest; it can marinate up to 24 hours in the fridge.
2. Slice the onions, green chilies, carrots and bell peppers thinly. Put the sliced onions and green chilies in a small bowl, sprinkle with a little salt, squeeze in the lemon juice, cover and set aside.
3. Cook the parathas following the pack instructions, then stack them on a rack or a tissue-lined plate to keep them soft.
4. Heat oil in a skillet over high heat. Sauté the onions, carrots and bell peppers for 3 to 4 minutes until the raw flavour is gone, then remove to a plate.
5. Add the marinated paneer to the same hot pan in a single layer and cook for 4 to 5 minutes, stirring halfway, until the marinade no longer tastes raw.
6. Return the vegetables to the pan, mix with the paneer, and taste. Add salt, garam masala and red chili powder if you want more flavour or heat. Turn off the heat and let cool slightly.
7. Spread cilantro chutney on each paratha, then add the paneer filling, sliced onions and green chilies in the centre.
8. Fold the sides into the centre and wrap in parchment paper, or roll up the paratha directly if you have no paper.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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GarlicOnionLemonCarrotBell pepperYoghurtGreek yoghurtPaneer