Anardana paneer kati rolls

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



  1. 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.
  2. Step 2

    Chop the paneer into 1½cm cubes, then drop into the anardana paste. Coat all over and leave to marinate for 30 minutes.
  3. 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.
  4. 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.
  5. 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.