Spinach Paneer and Kati rolls

Name: Spinach Paneer and Kati rolls
Cuisine: British
Ingredients: 3 Tbsp Olive oil x; Block paneer x 226g cut into 1cm cubes; Spinach leaves x 150g; 150 ml Water x; 2 tsp Garlic mince x; 1 tsp Cumin seeds x; 1/2 tsp Chilli flakes x; 1/2 tsp Salt x; For kati rolls:; olive oil for frying,; 2 eggs,; 1 pinch salt,; 4 small tortilla wraps

nounaskitchen @cook_15850444

Bristol, U.K.

#ramadan

nounaskitchen @cook_15850444

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Ingredients

3 TbspOlive oil x
Blockpaneer x 226g cut into 1cm cubes
Spinach leaves x 150g
150 mlWater x
2 tspGarlic mince x
1 tspCumin seeds x
1/2 tspChilli flakes x
1/2 tspSalt x
For kati rolls:
olive oil for frying,
2eggs,
1 pinchsalt,
4small tortilla wraps

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Steps

1

Heat 2 Tbsp of the oil in a non-stock saucepan in medium heat. Add paneer and fry for 5 minutes, stirring occasionally. Make sure paneer gets as much colour as possible. Remove paneer from the pan and set aside for later
2

Put spinach and water into a blender and blitz to a smooth paste
3

Add the spinach mixture, along with the cumin seeds, chilli flakes and salt to the saucepan and cook on medium heat for 5 minutes, or until some of the water around the edge has reduced and mixture thickens
4

Add the paneer back to the pan and mix well making sure it is covered in green. Cover the pan with a lid on low heat to keep warm while you prepare the kati rolls
5

Put a small frying pan on high heat and add a good glug of oil, enough to cover the base
6

Break the eggs into a shallow bowl with salt and whisk lightly. The bowl needs to be flat enough to be able to dunk the tortillas in. Dip a tortilla into the egg mixture, making sure it’s covered. The oil should be hot enough to really create a sizzle. Cook for just 30 seconds on each side
7

To serve, add the paneer mixture to the centre of a hot crispy tortilla, roll up and enjoy!