Tandoori Paneer Roll with Creamy Laccha Onions

Steps7

1. 1

   Step 1. Make the tandoori marinade

   In a bowl, add 200 g paneer cubes, 2 tbsp mustard oil, ½ tbsp Kashmiri red chilli powder, ½ tbsp ginger-garlic paste, 1 tsp besan, 2 tbsp thick curd, ½ tsp garam masala, ½ tsp cumin powder, 1 tsp crushed kasuri methi, ½ tsp chaat masala, salt, juice of ½ lemon and 2 tbsp chopped coriander, then mix well into a thick marinade.

   Chickpea flourYogurt2 tbsp of 3 tbspFenugreek leavesCilantro2 tbsp of 3 tbsp
2. 2

   Step 2. Add vegetables to marinade

   17m 30s

   Add ½ cup chopped capsicum and ½ cup chopped onions, coat everything well and let it marinate for 15–20 minutes.

   Bell pepper
3. 3

   Step 3. Cook the tandoori paneer

   6m 30s

   Heat a tawa and cook the marinated paneer mixture on medium-high heat for 6–7 minutes, tossing occasionally until nicely cooked with a slight char.

4. 4

   Step 4. Make the creamy laccha onions

   For the creamy laccha onions, add 1 large thinly sliced onion, 2 tbsp fresh cream, 1 tbsp thick curd, 1 tbsp melted butter, ¼ tsp black pepper, ¼ tsp chaat masala, salt, ½ tsp lemon juice and 1 tbsp chopped coriander, then toss gently until creamy and well coated.

   Yogurt1 tbsp of 3 tbspCilantro1 tbsp of 3 tbsp
5. 5

   Step 5. Cook the laccha paratha

   Cook a laccha paratha on a hot tawa until golden and crisp.

6. 6

   Step 6. Assemble the roll

   Spread mint mayo on the paratha, add the hot tandoori paneer stuffing and generously top with the creamy laccha onions.

   Mayonnaise
7. 7

   Step 7. Roll and serve

   Roll it tightly, sprinkle with a little chaat masala and coriander, and serve hot.

   Cilantro