Paneer Kathi roll šÆ Ingredients: Paneer Marination: ā¢ Paneer: 200 gms ā¢ Curd: 3 tsp ā¢ Turmeric Powder: 1/4 tsp ā¢ Kashmiri Chili Powder: 1 tsp ā¢ Coriander Powder: 1 tsp ā¢ Cumin Powder: 1/2 tsp ā¢ Garam Masala: 1/2 tsp ā¢ Chaat Masala: 1/2 tsp ā¢ Salt: 1/2 tsp ā¢ Juice of 1/2 Lemon ā¢ Oil: 2 tsp Salad Mix: ā¢ 1 Onion, thinly sliced ā¢ 1 Capsicum, thinly sliced ā¢ 1 Carrot, grated ā¢ Cabbage, shredded ā¢ Chaat Masala (optional): 1 tsp ā¢ Salt to taste Cilantro Sauce: ā¢ 1/2 cup Hellmanās Mayo ā¢ 1/2 cup Yogurt ā¢ 1 cup Cilantro, roughly chopped ā¢ 1 Serrano Pepper ā¢ 1/2 tsp Cumin Powder ā¢ 1 Garlic Clove ā¢ 2 tsp Fresh Lime Juice Steps to Make: 1ļøā£ Marinate the Paneer: Combine all the marination ingredients and coat the paneer cubes. Let it rest for 10 minutes. Pan-fry until golden brown. 2ļøā£ Prepare the Salad: Toss together the onion, capsicum, carrot, cabbage, salt, and chaat masala for a crunchy filling. 3ļøā£ Blend the Sauce: In a blender, mix mayo, yogurt, cilantro, serrano pepper, cumin powder, garlic, and lime juice until smooth. 4ļøā£ Assemble the Roll: Spread the cilantro sauce on a paratha or tortilla, layer with the salad mix and cooked paneer, then roll it up tight.
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