Paneer Kathi Roll
Originating from the vibrant streets of Kolkata, these wraps come together quickly once you’ve marinated the paneer.
Hands-on time 30min, plus marinating. Cooking time about
10min. Serves 4
for the marinade
100g (3½oz) plain yogurt
2.5cm (1in) piece fresh root ginger, peeled and grated
2 garlic cloves, crushed
¼tsp each garam masala, chilli powder, ground cumin and turmeric
½tbsp tomato purée
226g block paneer, cut into
2.5cm (1in) cubes for the chutney Large handful coriander leaves and stalks Small handful mint leaves
1 green chilli, deseeded and chopped
2.5cm (1in) piece fresh root ginger, peeled and grated
1 garlic clove, chopped Finely grated zest and juice
½ lemon 2tbsp plain yogurt
25g (1oz) cashews to cook and serve
2tbsp vegetable oil
4 chapattis
1 carrot, julienned
½ red onion, finely sliced
1 green pepper, deseeded and sliced
1 Make the marinade: mix all ingredients except paneer in a non-metallic bowl. Season. Add paneer and mix gently to coat. Cover and chill for at least 1hr (or overnight).
2 Make the chutney: in the small bowl of a food processor, or in a high-speed blender, whizz chutney ingredients until fairly smooth. Check seasoning. Thin down with a little water if needed. Set aside.
3 Next, heat the oil in a non-stick frying pan over medium heat. Add paneer and marinade. Cook, stirring, until liquid has reduced and oil separates, about 8min.
4 To serve, spoon paneer in a line down the middle of each chapatti, then add some carrot, onion and pepper. Top with a spoonful of chutney. Roll up and serve.
PER SERVING 502cals, 24g protein, 29g fat (13g saturates), 34g carbs (10g total sugars), 6g fibre