How long does Paneer Kathi Roll keep in the fridge?

Paneer Kathi Roll keeps 3 to 4 days refrigerated in an airtight container. Reheat on the stove or microwave until piping hot before serving. We do not recommend freezing tempered dishes since the spices dull after thaw.

Can I make Paneer Kathi Roll ahead of time?

Yes. Paneer Kathi Roll is a great make-ahead dish. Cook it fully, cool to room temperature, and refrigerate. Most north indian vegetarian dishes taste better the next day once the masala has had time to meld.

What can I serve with Paneer Kathi Roll?

Classic pairings include standalone. For a complete north indian thali, add a dal, a dry sabzi, papad, and a sweet ending.

North Indian VegetarianMain Medium

Paneer Kathi Roll

Name: Paneer Kathi Roll
Prep time: 11 min
Cook time: 19 min
Total time: 30 min
Yield: 3 servings
Cuisine: North Indian
Ingredients: 350 g paneer, in long batons; 0.5 cup thick yoghurt; 1 tbsp ginger-garlic paste; 1 tsp Kashmiri chilli; 1 tsp tandoori masala; 0.5 tsp garam masala; 1 tbsp lemon juice; 1 tbsp oil; 4 large wholewheat parathas or rumali rotis; 1 medium onion, thinly sliced; 1 capsicum, julienned; 0.25 cup mint-coriander chutney; 1 tbsp chaat masala; 1 lemon, in wedges; 0.75 tsp salt

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Pan-charred + rolled

Time: 30 min
Serves: 3
Calories: 540 kcal
Protein: 26 g

0:00 / 1:35

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Method

1Marinate paneer batons in yoghurt, ginger-garlic, Kashmiri chilli, tandoori masala, garam masala, lemon, oil and salt for 20 minutes.
2Brown quickly on a hot grill pan 1 minute per side till charred. Reserve.
3Warm parathas on a tawa till soft and pliable.
4Spread chutney on each paratha, line up 2-3 paneer batons, sliced onion and capsicum.
5Dust with chaat masala, squeeze lemon, then roll tight.
6Wrap the bottom half in parchment so it holds; slice diagonally and eat hot.

About this recipe

Vegan with tofu + dairy-free yoghurt for the marinade and cashew chutney for the sauce.

Ingredients

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