Paneer Kathi Rolls, they are a popular Indian street food. Basically marinated paneer that is grilled or cooked wrapped in a roti/ naan/ or paratha with chutney. It is then topped with raw onions, green chilies, and cilantro! Paneer Kathi Rolls are absolutely delicious. I marinated my paneer in FoodSaver® Preserve & Marinate Containers. It saved me so much time in the kitchen, the marinate mode, marinates in minutes instead of hours!!
After cooking them I saved my leftovers in the FoodSaver® Preserve & Marinate Containers. I turned the top valve on these FoodSaver containers to “Vacuum” and connected my handheld sealer (sold separately) for an airtight seal that locks in freshness to keep foods fresh longer in the fridge, freezer, or pantry. This allows me to use up my cooked paneer in many different ways, making dinners super easy and quick. I highly recommend doubling this recipe and cooking a big batch to use it throughout the week in different recipes.
Some things you can make using the paneer:
- Throw it in cooked rice and make it a paneer pulao or biryani.
- Eat it as is with some rice on the side.
- Use it in quesadillas.
- Make tacos out of it.
- Make gravy and make it into a kadai or paneer tikka masala
- Throw it in a salad for added protein.
- Make paneer flatbread/ pizza !
There are so many ways you can use this paneer. I hope you all enjoy it as much as my family and I do.
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Stay happy, stay hungry!
|Prep time: 5 minutes||Cook time: 20 minutes||Total time: 25 minutes||Makes: 5-6 servings|
- 6 Kawan Parathas
- 1 ½ cup yogurt
- 400 grams paneer, cubed
- ½ cup green chutney (Homemade or store bought)
- 1 onion, sliced
- 1 jalapeno, sliced
- 1 tsp garlic, shredded
- 1 tsp ginger paste
- 1 tsp green chili paste
- 1 tsp curry paste
- 1 tsp red chili powder
- 1 tsp cumin/coriander powder (dhana jeeru)
- ½ tsp cumin powder
- ½ tsp turmeric powder
- 1 tsp tandoori masala (optional)
- Chaat masala (for garnish)
- Lemon (for garnish)
- 4-5 cilantro sprigs, chopped (optional)
- 2-3 green onion sprigs, chopped (optional)
- In a mixing bowl combine the yogurt, garlic, ginger paste, green chili paste, curry paste, red chili powder, cumin/coriander powder, cumin powder, turmeric powder, and tandoori masala.
Mix well, then add the cubed paneer, let it marinate for a few minutes on marinate mode.
- In a nonstick pan cook the paneer for about 10 minutes (note: it is going to release a lot of liquid but don’t get worried it will dissipate), cook until all the liquid gets thick.
Turn off the heat and set-aside until ready to use.
- In another pan cook the parathas.
- Assemble: on the cooked paratha spread the green chutney, then add a few pieces of paneer, top with sliced onions, jalapeno, cilantro, and green onions. Sprinkle it will chaat masala and squeeze a little lemon juice.
Roll it and serve hot!
- Bonus step: Preserve the leftover paneer and vacuum seal it to use throughout the week in different recipes.
- I used the Swad brand paneer because it’s the softest and freshest paneer from Patel Brothers, but you can use any! I also like the Nanak paneer.
- I used Deep Foods brand curry paste and Swad brand tandoori masala. You can use any brand you like or have on hand.
- You can substitute the tofu for the paneer to make it vegan.
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