Name: paneer kathi roll recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Indian
Ingredients: 8.8 oz (250 g) firm paneer, cut into 0.6 inch (1.5 cm) cubes; 4-6 paratha flatbreads; 1 medium red onion, thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 tsp fresh ginger, finely grated; 1 tsp fresh garlic, minced; 0.5 tsp ground ginger; 0.5 tsp garlic powder; 0.25 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.25 tsp garam masala; 2 tbsp tomato paste, or 30 g plain yogurt; 1 tbsp lime juice; 0.5 tsp red chili powder; 0.5 tsp salt; 0.6 cup (145 ml) vegetable oil; 0.25 cup (60 ml) vegetable broth; 0.5 cup Smoky Tomato-Mint Chutney; 1 large shallot, thinly sliced; 1 tbsp granulated sugar; 0.5 cup white vinegar; 1 tsp sumac

Description

This easy paneer kathi roll recipe creates a satisfying and flavorful meal, perfect for quick weeknight dinners or gatherings. It features tender paneer and crisp vegetables, all wrapped in a paratha flatbread for a delightful experience.

Ingredients

Scale

8.8 oz (250 g) firm paneer, cut into 0.6 inch (1.5 cm) cubes
4–6 paratha flatbreads
1 medium red onion, thinly sliced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
1 tsp fresh ginger, finely grated
1 tsp fresh garlic, minced
0.5 tsp ground ginger
0.5 tsp garlic powder
0.25 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground coriander
0.25 tsp garam masala
2 tbsp tomato paste, or 30 g plain yogurt
1 tbsp lime juice
0.5 tsp red chili powder
0.5 tsp salt
0.6 cup (145 ml) vegetable oil
0.25 cup (60 ml) vegetable broth
0.5 cup Smoky Tomato-Mint Chutney
1 large shallot, thinly sliced
1 tbsp granulated sugar
0.5 cup white vinegar
1 tsp sumac

Instructions

Prepare Chutney: Blend ingredients for Smoky Tomato-Mint Chutney until smooth and vibrant.
Make Pickled Onions: Dissolve 1 tbsp granulated sugar and 0.5 tsp salt in 0.5 cup white vinegar with 1 tsp sumac. Add a portion of the thinly sliced red onion and let sit for 15 minutes until pink and softened.
Fry Crispy Shallots: Heat 0.5 cup vegetable oil (from the total) to 340 degrees F (170 degrees C) in a pan. Fry 1 large thinly sliced shallot for 5-7 minutes until golden brown and crispy. Drain on paper towels.
Prep Paneer Marinade: Combine 8.8 oz (250 g) paneer cubes with 1 tbsp lime juice, 0.5 tsp ground ginger, 0.5 tsp garlic powder, 0.25 tsp ground turmeric, 0.5 tsp red chili powder, and a pinch of salt. Toss gently until coated and set aside to marinate for at least 15 minutes.
Sauté Aromatics: Heat 1 tbsp vegetable oil (from the total) in a large skillet over medium-high heat. Add the remaining thinly sliced red onion and cook for 3-4 minutes until softened and fragrant.
Cook Veggies and Spices: Stir in green and red bell peppers, 1 tsp grated fresh ginger, and 1 tsp minced fresh garlic. Cook for 3-4 minutes until vegetables are tender-crisp. Stir in 0.5 tsp ground cumin, 0.5 tsp ground coriander, and 0.25 tsp garam masala, cooking for 30 seconds until fragrant.
Develop Sauce: Add 2 tbsp tomato paste, stirring constantly for 1 minute to deepen flavor. Pour in 0.25 cup vegetable broth and bring to a gentle simmer, scraping up any browned bits. Add a tiny splash more broth if needed.
Incorporate Paneer: Return the marinated paneer to the skillet. Toss gently to coat the paneer and vegetables evenly with the flavorful sauce. Cook for 1-2 minutes until everything is heated through and the sauce slightly thickens.
Warm Wraps: Heat each paratha flatbread on a dry griddle or pan over medium heat for 30-60 seconds per side until warm and pliable. Lightly brush with 0.5 tsp vegetable oil (from the total) for extra soft texture, until they puff slightly.
Assemble Kathi Rolls: Lay a warm paratha flatbread on a clean surface. Spread 2-3 tbsp of the prepared Smoky Tomato-Mint Chutney. Spoon a portion of the paneer filling down the center. Top with the Quick Sumac Pickled Red Onions and crispy fried shallots. Roll the paratha tightly from one end to the other and serve immediately.

Notes

Save time on weeknights by using pre-chopped onions and bell peppers. Prepare the paneer filling a day ahead for enhanced flavors. Store-bought paratha flatbreads simplify dinner. Avoid overcooking paneer to keep it soft and tender. Warm wraps just before serving and allow the filling to cool slightly to prevent sogginess. Don’t skimp on fresh ginger, garlic, and quality spices for the best flavor.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 roll
Calories: 380 calories
Sugar: 5 g
Sodium: 500 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 30 mg

Keywords: paneer kathi roll, Indian, vegetarian, quick dinner, easy recipe, weeknight meal, spicy, street food