Stack of round flatbreads topped with pink onion and golden paneer on an orange background

Anardana paneer kati rolls

Name: Anardana paneer kati rolls
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp coarse anardana powder; 2 large garlic cloves, crushed; 2 tbsp olive oil; 1 lemon, zested and juiced; 400g paneer; 1 red onion, sliced; ½ tbsp mint sauce; 4 tbsp natural yogurt; 4 chapatis or tortilla wraps; handful of coriander leaves

Preparation and cooking time
- Total time30 mins
- + marinating
Easy
Serves 4

Ingredients

2 tbsp coarse anardana powder
2 large garlic cloves, crushed
2 tbsp olive oil
1 lemon, zested and juiced
400g paneer
1 red onion, sliced
½ tbsp mint sauce
4 tbsp natural yogurt
4 chapatis or tortilla wraps
handful of coriander leaves

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.