I love using paneer in curries and Indian style dishes, and this one is a really great starter recipe for anyone who doesn't know where to start with it. Paratha rolls, otherwise known as Kathi rolls, are the Bengal equivalent of a burrito or a kebab. They're a classic Indian street food dish to roll up and have in your hand on the go, and they're really tasty!
My take on the 'kathi roll' is vegetarian and brings together a lot of our favourite flavours; packed with rich paneer tikka and vegetables, sweet mango chutney and topped with a coriander and mint sauce, all held together in a garlic paratha. The ingredients list looks a little intimidating but don't be put off, they're a really fun family meal, all the ingredients are available in regular supermarkets, the sauces are really easy to make, and the parathas are heated in the pan straight from frozen. I hope you enjoy these as much as we do!
INGREDIENTS ( makes x5 packed parathas)
For the Filling:
* 60g plain yoghurt
* 2 teaspoons fresh ginger paste
* 2 garlic cloves, minced
* 1 teaspoon kashmiri chilli powder (if you don't have it normal chilli powder is fine)
* 1 teaspoon of salt
* 1/2 teaspoon turmeric
* 1 teaspoon garam masala
* Juice of 1 lemon
* Pinch of black pepper
* 1 teaspoon smoked paprika
* 1 teaspoon chat masala (optional)
* 1 pack of paneer (approx 250g)
* 2 mixed peppers (I tend to use red and green)
* 1 large red onion, in chunks
For the Coriander Mint sauce:
* Bunch of coriander, to taste
* Bunch of mint, to taste
* 1 garlic clove
* 1 teaspoon ginger paste
* 1/2 teaspoon salt
* 60g plain yoghurt, plus a little more if you want it thicker.
* 1/2 teaspoon of sugar
Let's talk coriander... People tend to have a love/hate relationship with coriander and there doesn't seem to be a middle ground. We love it, and will happily try and find any excuse to shoe horn it into every meal that we can get away with but if you can't stomach the taste, you can replace the coriander mint sauce with another coolant, perhaps a raita? (yoghurt, cucumber, garlic, mint). The paneer mix has a little bit of a kick so having something yoghurt based with this is key to bringing it together.
* 5 Pack of garlic parathas (I normally buy Shana brand which you can get in Morrisons or Asda)
* Mango chutney
Add all the filling marinade ingredients into a large bowl and mix together (everything except the paneer and vegetables in the filling list).
Chop the paneer, peppers and red onions into large bitesize pieces then add to the bowl and mix in thoroughly. Cover with clingfilm and leave to marinate in the fridge for 30 minutes. You can do this in advance and leave in the marinade for longer but 30 minutes is plenty of time.
While the filling is sitting, make the coriander mint yoghurt sauce. Combine all the ingredients in a mixer/chopper and blend, it's that simple. I tend to use a little more coriander than mint, but play around with what flavours you'd like to bring out, and if the flavour is too intense just add a little more yoghurt.
Heat the grill on high, and cover the grill pan with foil. Take your paneer filling out of fridge and thread the paneer and vegetables onto skewers. You could alternatively bake the filling but using the grill gives you more of a tandoori style flavour, and it cooks nice and quickly.
Grill the paneer tikka kebabs for 12-15 minutes, turning half way through.
While the filling is on the grill, if you're using frozen parathas, heat a non-stick pan. Remove the paratha from the plastic wrapping and place on the heat. Cook on medium high heat for about 90 seconds on each side or until both sides are brown. This may vary depending on which brand you use to make sure you follow the packet instructions.
Once the paneer tikka and parathas are ready, carefully remove the paneer and vegetables from the skewers and place them in a serving dish. Serve with the warm parathas, coriander mint sauce and mango chutney.
Let me know how you get on, these have become a regular favourite of ours so I really hope you enjoy them :) Happy cooking, and happy munching!