Anardana paneer kati rolls
Anardana powder is a pantry staple in Indian and Persian cuisines, made from dried and ground pomegranate seeds – here it coats paneer cubes before they're baked until golden and crisp
- Serves: 4 persons
- 2tbsp coarse anardana powder
- 2large garlic cloves, crushed
- 2tbsp olive oil
- 1lemon, zested and juiced
- 400g paneer
- 1red onion, sliced
- ½tbsp mint sauce
- 4tbsp natural yogurt
- 4chapatis or tortilla wraps
- handful of coriander leaves
Step 1In a large bowl, whisk together the anardana powder, ½ tsp of fine sea salt, the crushed garlic, olive oil, 1 tbsp of lemon juice and the lemon zest.
Step 2Chop the paneer into 1½cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes.
Step 3Meanwhile, make some pickled onions by mixing the onion rings with 2 tsp of lemon juice and 1 tsp of fine sea salt – leave to marinate for 20 minutes. Prepare the minty yogurt by mixing together the mint sauce and yogurt.
Step 4Heat the oven to 195C/fan 175C/gas 5. Bake the paneer pieces for 15-20 minutes, flipping halfway, until just charred on the outside.
Step 5Stuff warmed chapatis or tortillas with the baked paneer. Drizzle over the minty yogurt, scatter over some pickled onions and coriander, and roll up tightly.