Roti/Paratha etc for Kathi Rolls

If you haven’t tried one of my most popular recipes, hit save 🙌🏽 because these Paneer Kathi Rolls make for such a delicious meal to enjoy throughout the week ! Recipe is below ! FOR THE PANEER MARINADE: 1/3 cup whole milk plain yogurt 12 oz Paneer, cut into small cubes 1 tbsp grated garlic 1.5 tbsp tandoori masala 1 tbsp garam masala 1 tsp cumin powder 1/2 tsp chaat masala 1/2 tbsp red chili powder 1/4 tsp white pepper 1/2 tsp fennel powder 1 tbsp oil 3/4 tsp salt REMAINING INGREDIENTS : 2 tbsp oil 1 tsp cumin seeds 1 onion, diced into 1 inch squares 1/2 red bell pepper, diced into 1 inch squares 1/2 green bell pepper, diced into 1 inch squares 3 large cloves garlic, grated 1/4 cup chopped fresh cilantro Roti/Paratha etc for Kathi Rolls 1 english cucumber sliced CILANTRO JALAPEÑO SAUCE: Place the following in a food processor until smooth: 1/2 cup Hellman’s Mayo 1 cup cilantro roughly chopped 2 jalapenos, roughly chopped 1/2 tsp cumin powder 2 large garlic cloves 2 tsp freshly squeezed lime juice –MARINATE THE PANEER: Mix all of the marinade ingredients together in a bowl & whisk until well combined then gently fold in the paneer. –MAKE THE KATHI ROLL FILLING: Heat a large skillet over medium high heat & add the oil followed by cumin seeds. Once they splutter, add the onions & bell peppers and saute for 4-5 minutes until slightly softened. Add the garlic & cook for an additional two minutes until it’s fragrant then toss in the paneer along with all of the marinade. Cook the paneer, stirring gently for about 5-6 minutes until the paneer is soft. Taste for salt, adjust if necessary & then add the cilantro and turn off the heat. –ASSEMBLE THE KATHI ROLLS: Spread each of the cooked roti/paratha with a generous spoonful of cilantro jalapeno sauce, place sliced cucumbers down the middle, top with a couple spoonfuls of the paneer filling & then roll up tightly. Cut in half, serve with additional cilantro jalapeno sauce & enjoy! 🙌🏽 Don’t forget to send this to someone who’d enjoy it, too!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut paneer and soak them in boiled hot water while you make the sauce and marinade

Step 2

CILANTRO JALAPEÑO SAUCE Place the following in a food processor until smooth

Step 3

–MARINATE THE PANEER Mix all of the marinade together in a bowl & whisk until well combined then gently fold in the paneer.

Step 4

Heat a large skillet over medium high heat & add the oil followed by cumin seeds. Once they splutter, add the onions & bell peppers and saute for 4-5 minutes until slightly softened. Add the garlic & cook for an additional two minutes until it’s fragrant then toss in the paneer along with all of the marinade.

Step 5

Cook the paneer, stirring gently for about 5-6 minutes until the paneer is soft. Taste for salt, adjust if necessary & then add the cilantro and turn off the heat.

Step 6

Spread each of the cooked roti/paratha with a generous spoonful of cilantro jalapeno sauce, place sliced cucumbers down the middle, top with a couple spoonfuls of the paneer filling & then roll up tightly. Cut in half, serve with additional cilantro jalapeno sauce & enjoy!