I “re-work” or improve recipes a lot. Overtime, with trial and error, sometimes a recipe changes for the better which is exactly what happened with these Paneer Kathi Rolls! We usually make my chicken kathi rolls but I had so much Sach Foods Paneer in the fridge and a ton of vegetarian followers, I knew this would be a hit! I absolutely LOVE Sach Foods paneer because not only is it USDA organic, its super super soft!! I’ve also decided that kathi rolls just taste SO much better with my cilantro jalapeño sauce instead of regular chutney! It’s so so good and I always serve a small bowl of it on the side for extra dipping!
For the paratha, I prefer Kawan frozen paratha (green packet) which can be found in the frozen section of most South Asian Grocery stores. They are so flaky, soft and perfectly chewy! You could easily use homemade paratha, tortilla or even stuff these inside a pitta or on top of a pizza crust!
Here are some great sides to pair this meal with:
I hope you all enjoy this recipe !! If you make it, please share a photo and tag me on @thechutneylife! Happy Eating 🙂
Paneer Kathi Rolls
For the Paneer Marinade:
- 1/3 cup whole milk plain yogurt
- 12 oz Paneer, cut into small cubes (I prepfer Sach Foods Paneer)
- 1 tbsp minced garlic
- 1.5 tbsp tandoori masala
- 1 tbsp garam masala
- 1 tsp cumin powder
- 1/2 tsp chat 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 for Kathi Rolls:
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 onion, diced into 1 inch squares
- 1/2 red bell pepper, diced into 1 inch squares
- 1/3 green bell pepper, diced into 1 inch squares
- 3 large cloves garlic, grated/minced
- 1/4 cup chopped frsh cilantro
- Roth/Paratha etc for Kathi Rolls
- sliced cucumbers to place inside Kathi Rolls
Jalapeno Cilantro Sauce
- 1/2 cup Hellman's Mayo
- 1 cup cilantro roughly chopped
- 1-2 jalapenos, roughly chopped
- 1/2 tsp cumin powder
- 1 large garlic clove
- 2 tsp freshly squeezed lime juice
Marinate the Paneer:
- Mix all of the marinade ingredients together in a bowl and whisk until well combined.
- Fold in the paneer gently, cover, and place in the refrigerator for a few hours or overnight.
Make the Kathi Roll Filling:
- Heat a large skillet over medium high heat and add the oil. Once the oil is hot add the cumin seeds and let them splutter for a few seconds.
- Add the onions and bell peppers and saute for 4-5 minutes until they are slightly softened and then add the garlic. Saute the garlic for 2-3 minutes until fragrant and then add 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 and then add the cilantro and turn off the heat.
Jalapeno Cilantro Sauce:
- Place all of the ingredients in a food processor/mini chopper and blend well until combined.
Assemble the Kathi Rolls
- Spread each of the roti/paratha with a generous spoonful of cilantro jalapeno sauce, add sliced cucumbers down the middle, top with a couple spoonfuls of the paneer filling and then roll up tightly. Cut in half, serve with additional cilantro jalapeno sauce and enjoy!