Paneer Kathi Roll With Chilli Broccoli Salad Recipe
Make Paneer Kathi Roll With Chilli Broccoli Salad Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Paneer Kathi Roll
For the Chilli Broccoli Salad
Method
For the Paneer Kathi Roll
- 1
Prepare the Paneer
Cut the paneer into thin strips and marinate it with ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Let it marinate for at least 15 minutes.
- 2
- 3
Cook the Paneer
In the same pan, add the marinated paneer strips and cook until they are golden brown and cooked through, about 5-7 minutes. Stir occasionally to prevent sticking.
- 4
Assemble the Roll
Take a whole wheat paratha or naan, place a portion of the cooked paneer and vegetables in the center, add fresh coriander leaves, and roll it tightly. Secure with a toothpick if necessary.
For the Chilli Broccoli Salad
- 5
Blanch the Broccoli
In a pot of boiling water, blanch the broccoli florets for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge them into ice water to stop cooking.
- 6
Prepare the Dressing
In a mixing bowl, combine olive oil, lemon juice, red chili flakes, salt, and pepper. Whisk until well blended.
- 7
Mix the Salad
Add the blanched broccoli to the dressing and toss until evenly coated. Adjust seasoning if necessary.
