Paneer kathi rolls
Spiced, golden paneer with peppers and onions rolled in an egg-coated flatbread with cilantro yogurt, the Kolkata street food you eat with one hand.
- 45 min total
- 35 min hands-on
- A little more hands-on
- Serves 4
- About $3.21 a serving
- 650 calories
- Vegetarian
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 14 oz paneer, cut into ¾-inch cubes
- ¾ cup plain Greek yogurt, divided
- 1 tsp garam masala
- 2 cloves garlic, grated
- 1 lemon, juiced, divided
- 1 red onion, half sliced, half very thinly sliced
- 1 green bell pepper, sliced
- ½ cup cilantro, chopped
- 4 large eggs
- 4 flour tortillas, large
From your pantry
- 1 tsp chili powder
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1 tsp salt, divided
- 2 tbsp vegetable oil, divided
Each serving has about 650 calories, 37 g protein, 35 g carbs and 41 g fat, and costs about $3.21 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No red onions? White onions or yellow onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No cilantro? Fresh parsley works.
- No flour tortillas? Whole wheat tortillas work.
Steps
Tap an underlined word for a quick explanation.
the paneer with ¼ cup of the yogurt, the garam masala, chili powder, cumin, turmeric, garlic, ½ teaspoon salt and half the lemon juice. Leave it 15 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Timer: 15 min
the very onion with the rest of the lemon juice and of salt. Slice the rest of the onion and the pepper.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Thinly slice. Thinly slicing means cutting slices about an eighth of an inch thick, roughly two coins stacked. Thin slices cook in seconds and soften fast, which quick dishes need.
How you’ll know: A slice bends a little when you hold it by one edge, and slow, steady cuts beat fast ones.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Heat 1 tablespoon of the oil in a large over medium-high. Cook the paneer 5 to 6 minutes, turning it, until on a few sides.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium-high heatTimer: 5 min 30 sec
Dolly’s tip: Let it sit between turns. Paneer will not melt, so it can take the heat and get a real crust.Add the onion and pepper and cook 3 to 4 minutes, until . Tip everything into a bowl.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Tender-crisp. Tender-crisp means vegetables cooked until just tender but still with a little snap. They keep their bright color and crunch instead of going soft and dull.
How you’ll know: A fork goes in with slight resistance, and the color is bright, not olive or gray.
Medium-high heatTimer: 3 min 30 sec
the rest of the yogurt with the cilantro and of salt for the sauce.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Beat 1 egg with of salt. Wipe the , turn the heat to medium, add ½ teaspoon oil and pour in the egg, swirling it into a tortilla-size circle.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Right away, press a tortilla on top of the egg. Cook 1 minute, until the egg is set, then flip and cook 30 seconds more.
Medium heatTimer: 1 min 30 sec
Dolly’s tip: The egg glues itself to the tortilla. That is the whole trick of a Kolkata kathi roll.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Repeat with the rest of the eggs and tortillas.
Medium heat
With the egg side up, spread on some sauce, add the paneer and peppers and a few pickled onions, then roll it up tight and wrap the bottom in foil or .
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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