Spinach Paneer and Kati rolls
Spinach Paneer and Kati rolls

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, spinach paneer and kati rolls. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Spinach Paneer and Kati rolls is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Spinach Paneer and Kati rolls is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook spinach paneer and kati rolls using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spinach Paneer and Kati rolls:
  1. Make ready 3 Tbsp Olive oil x
  2. Take Block paneer x 226g cut into 1cm cubes
  3. Make ready Spinach leaves x 150g
  4. Get 150 ml Water x
  5. Get 2 tsp Garlic mince x
  6. Make ready 1 tsp Cumin seeds x
  7. Make ready 1/2 tsp Chilli flakes x
  8. Get 1/2 tsp Salt x
  9. Take For kati rolls:
  10. Make ready olive oil for frying,
  11. Get 2 eggs,
  12. Get 1 pinch salt,
  13. Make ready 4 small tortilla wraps
Instructions to make Spinach Paneer and Kati rolls:
  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!

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