Paneer kathi rolls
Makes 8 rolls | prep 15 mins | total time
For the marinade
- 150g natural yogurt
- 20g root ginger, peeled and grated into a fine paste (around 1½ tsp)
- 2 fat garlic cloves, crushed (about 1½ tsp)
- 1 tsp ground cumin
- scant 2/3 tsp garam masala
- ½ tsp ground turmeric
- 2 tsp tomato purée
- 2 tsp lemon juice
- ¼ tsp mild chilli powder, or to taste
For the rolls
- 450g paneer
- 2 tbsp vegetable oil
- 1 green pepper, sliced thinly
- ½ small red onion, thinly sliced
- 4 wholemeal or white wraps, warmed
- a handful of young leaf spinach, optional
- 50ml tangy coriander chutney
The kathi rolls can be assembled and kept warm for 30 minutes (wrap them in foil and leave them in a warming drawer or low oven) and then sliced in half just before serving.
- Stir together all the marinade ingredients. Season with ½ tsp salt. Halve the paneer horizontally; slice into fingers 2cm thick by 6cm long. Coat in the marinade, cover and chill for at least 2 hours or overnight.
- Heat the oil in a medium-sized frying pan. Add the sliced pepper and stir-fry for 2 minutes. Add the paneer and marinade and cook, stirring often, until the liquid has almost reduced, around 3-4 minutes or so. Add the onion and cook for another minute or until the liquid just coats the ingredients but is still moist. Take off the heat.
- Spoon a line of the filling up the centre of the wraps, add a few spinach leaves, if using, and top with 1 rounded teaspoon of tangy coriander chutney each. Roll them up tightly, cut in half on the diagonal and serve.
Once you've marinated the paneer, this recipe really does come together quickly and is very easy to make.