Brandenburg-inspired Paneer Kathi Roll

Ingredients

In this Brandenburg-inspired version of Paneer Kathi Roll, we incorporate elements of German cuisine to create a fusion dish. We introduce Brandenburg-inspired ingredients and spices to the traditional Indian recipe, adding a unique twist to the flavors. The combination of Indian paneer and German-inspired spices creates a delightful fusion that is sure to tantalize your taste buds. We alse have the original recipe for Paneer Kathi Roll, so you can check it out.

• 250g (8.8 oz) paneer, cut into cubes 250g (8.8 oz) paneer, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 4 rotis (Indian flatbreads) 4 rotis (Indian flatbreads)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 28g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat 1 tablespoon of vegetable oil in a pan over medium heat.
2. 2.
   Add the paneer cubes and cook until golden brown on all sides. Remove from the pan and set aside.
3. 3.
   In the same pan, heat the remaining tablespoon of vegetable oil.
4. 4.
   Add the sliced onion and bell pepper, and sauté until they become tender.
5. 5.
   Add the minced garlic and grated ginger, and cook for another minute.
6. 6.
   Add the chopped tomatoes, cumin powder, paprika, turmeric powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
7. 7.
   Return the cooked paneer to the pan and mix well with the tomato and spice mixture.
8. 8.
   Warm the rotis on a griddle or in a microwave.
9. 9.
   Place a portion of the paneer filling on each roti and roll it tightly.
10. 10.
    Garnish with fresh coriander leaves.
11. 11.
    Serve hot and enjoy!

Treat your ingredients with care...

• Paneer — Make sure to cut the paneer into evenly sized cubes to ensure even cooking and texture.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili powder or a chopped green chili to the filling.
• You can add a squeeze of lemon juice to the filling for a tangy twist.
• Experiment with different vegetables like mushrooms or zucchini for added variety.
• Serve the Paneer Kathi Roll with a side of mint chutney or yogurt dip for extra flavor.
• To make the dish more filling, you can add a layer of thinly sliced potatoes to the filling.

Serving advice

Serve the Brandenburg-inspired Paneer Kathi Roll hot as a main course or a satisfying snack. It pairs well with a side of mint chutney or yogurt dip.

Presentation advice

For an appealing presentation, place the Paneer Kathi Roll on a serving platter and garnish with a sprinkle of fresh coriander leaves. Serve with a side of mint chutney or yogurt dip in a small bowl.