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
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
In 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 2
Chop the paneer into 1½cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes.Step 3
Meanwhile, 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 4
Heat 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 5
Stuff warmed chapatis or tortillas with the baked paneer. Drizzle over the minty yogurt, scatter over some pickled onions and coriander, and roll up tightly.