North Indian Paneer Tikka Kathi Roll

🔥 Prep

• Cut the 250g paneer into 2‑cm cubes.
• Measure out 100g Greek yogurt, 1 tsp garam masala, 1 tbsp Kashmiri red chili powder, 1 tbsp ginger garlic paste, 1 tsp kasoori methi, 1 tbsp mustard oil, 1 tbsp lemon juice, and 1 tsp salt into a bowl.
• Thinly slice the 1 red onion and soak in cold water with a pinch of salt for 10 minutes to pickle (drain before use).
• Keep the 2 parathas ready, and measure out 3 tbsp mint chutney and 15g butter.

🔥 Cook

• 1. In a mixing bowl, combine the Greek yogurt, garam masala, Kashmiri red chili powder, ginger garlic paste, kasoori methi, mustard oil, lemon juice, and salt; whisk until smooth.
• 2. Add the paneer cubes to the marinade, coat evenly, and let rest for 10 minutes at room temperature.
• 3. Heat a grill pan or non‑stick skillet over medium‑high heat until hot.
• 4. Place the marinated paneer cubes in a single layer and grill for 3‑4 minutes per side, turning once, until charred edges appear and the cubes are cooked through.
• 5. While the paneer grills, warm each paratha on the same pan over medium heat for 30 seconds per side, then spread ½ tsp butter (total 15g) on each and keep warm.
• 6. To assemble, lay a paratha flat, spread 1½ tbsp mint chutney over it, place a handful of grilled paneer cubes, top with sliced pickled red onion, and roll tightly.
• 7. Serve the rolled kathi immediately while warm.

🔥 Serve

• Serve the Paneer Tikka Kathi Roll hot, wrapped in parchment paper for easy handling.
• Accompany with extra mint chutney on the side and a wedge of lemon.
• Pair with a simple cucumber‑yogurt raita or a light salad of sliced cucumber and carrots if desired.