Anardana paneer kati rolls
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
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- 2 tbsp coarse anardana powder
- 2 large garlic clovescrushed
- 2 tbsp olive oil
- 1 lemonzested and juiced
- 400g paneer
- 1 red onionsliced
- ½ tbsp mint sauce
- 4 tbsp natural yogurt
- 4 chapatis or tortilla wraps
- handful of coriander leaves
Nutrition: Per serving
- kcal652
- fat39.5g
- saturates17.4g
- carbs38.4g
- sugars10.9g
- fibre1.2g
- protein34.9g
- salt2.7g
Method
step 1
In a large bowl, whisk together the anardana powder, ½ tsp of fine sea salt, the crushed garlic, olive oil, 1 tbsp of lemon juice and the lemon zest.
step 2
Chop the paneer into 1½cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes.
step 3
Meanwhile, make some pickled onions by mixing the onion rings with 2 tsp of lemon juice and 1 tsp of fine sea salt – leave to marinate for 20 minutes. Prepare the minty yogurt by mixing together the mint sauce and yogurt.
step 4
Heat the oven to 195C/fan 175C/gas 5. Bake the paneer pieces for 15-20 minutes, flipping halfway, until just charred on the outside.
step 5
Stuff warmed chapatis or tortillas with the baked paneer. Drizzle over the minty yogurt, scatter over some pickled onions and coriander, and roll up tightly.
