Paneer Kathi Roll
Paneer Kathi Roll is a wrap that's filled with marinated paneer and flavored with cilantro and tamarind chutneys. So scrumptious!
Servings: 8 Kathi Rolls
Ingredients
for the paneer marinade
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1 tsp Kashmiri red chili powder substitute: paprika
- 1/4 lemon freshly squeezed
- 1/2 cup 5% Greek yogurt 2% will work too I used Fage, make sure there is no water
- 6 cloves garlic
- 2- inch piece ginger
- 1 cup onion cubed
- 1/2 red bell pepper cubed
- 1/2 green bell pepper cubed
- 400 grams paneer soaked in hot water, I like Haldiram's
for the ground spice mixture
- 2 cloves
- 1/4 tsp fennel seeds
- 1/2 inch piece cinnamon stick
- 1 tsp Kashmiri red chili powder substitute: paprika
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 2 pods green cardamom
for the cilantro chutney
- 1 clove garlic
- 1/2 inch piece ginger
- 1/4 tsp salt
- 1/2 tsp cumin seeds
- 2 tbsp water
- 1 tbsp lemon juice
- 2 tbsp red onion chopped
- 1/2 tsp sugar
- 1 Indian green chili
- 1 bunch fresh cilantro
for the paneer saute - filling
- 2 tbsp avocado oil
- marinated paneer
- all the ground spice mixture
- 1 1/2 tsp chat masala I like MDH
- 1/2 tsp red chili powder
- a squirt of fresh lemon juice
- salt to taste
to assemble paneer kathi roll
- 1 roti cooked, paratha works too
- 2 spoonfuls of paneer filling
- 1 tbsp Greek Yogurt dluted slightly
- 2 tsp cilantro chutney
- 2 tsp tamarind date chutney
- a few fresh cilantro leaves chopped
- a sprinkle of chat masala
Instructions
Marinate the Paneer
- Soak paneer in hot water for 20 minutes. I love Haldiram's brand.
- Chop the ginger and garlic.
- Prepare the marinade with yogurt, salt, turmeric powder, Kashmiri red chili powder, ginger, garlic, and lemon juice.
- Slice the paneer into half-inch slices, you can make them a little thicker if you prefer.
- Chop the onion into half-inch cubes.
- Chop the red and green bell peppers into half-inch cubes as well.
- Add the paneer along with the onion, red and green bell pepper to the marinade. Refrigerate for 20-30 minutes.
- In the meantime, ground the whole spices in a coffee grinder.
- Pulse until pulverized. Set aside.
Ground the Whole Spices
- In the meantime, ground the whole spices in a coffee grinder.
- Pulse until pulverized. Set aside.
Make the Cilantro Chutney
- Combine all the ingredients for the chutney in a coffee grinder.
- Blend. You can add water as needed.
Saute the Paneer Tikka Filling
- Heat up a cast-iron skillet on medium heat. Once hot, add oil. Note: you can use a nonstick pan if you prefer.
- Add the paneer tikka mixture to the skillet.
- After 5 minutes, gently toss the paneer over.
- This is what you should have. Now cook for another 5 minutes. You can lower the heat to low-medium heat.
- Now add the ground spice mix from earlier. Gently toss without breaking up the paneer. Cook for another 5-7 minutes stirring occasionally.
- This is what you should have.
- Add chat masala and red chili powder. A little squeeze of lemon juice.
- Your paneer tikka is ready.
Cook the Roti/Paratha - Assemble the Paneer Kathi Rolls
- Cook a roti or paratha on a castiron skillet. I used roti since it's healthier. You can use homemade or store-bought.
- Add about 2 spoonfuls of paneer tikka to a roti.
- Top with yogurt, green chutney, and tamarind chutney.
- Garnish with chat masala and fresh cilantro.
Notes
* for gluten-free option: use GF flatbread. You can easily find GF roti at the Indian grocery store, or try homemade. You can also substitute a GF tortilla in place of roti/paratha.
** for vegan option: use tofu in place of paneer. Also, use dairy-free yogurt instead of traditional Greek yogurt for the marination.
Nutrition
Serving: 1Paneer Kathi Roll | Calories: 219kcal | Carbohydrates: 9g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 288mg | Potassium: 120mg | Fiber: 2g | Sugar: 4g | Vitamin A: 527IU | Vitamin C: 21mg | Calcium: 271mg | Iron: 1mg