High-Protein Punjabi Paneer Kathi Roll Recipe

Name: High-Protein Punjabi Paneer Kathi Roll
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 200 g Paneer; - Switz Puff Dough Paratha; 500 g Onion; 200 g Dahi; 200G Adrak Lasun Paste (200g); 200 ml Mustard Oil; 500 g Capsicum Green; 100 g Coriander Leaves; - Coriander Powder; 50g Everest Garam Masala; 100 g Jeera Powder; 250 ml Lemon Juice Concentrate; 100 g Red Chili Powder; 100 g Salt; 500 g Tomato - Hybrid; 20 g Turmeric Powder

Indian cuisine · 310 calories

High-Protein Punjabi Paneer Kathi Roll recipe

About this recipe

The High-Protein Punjabi Paneer Kathi Roll is a delectable breakfast option that combines soft, whole wheat parathas with a luscious, spiced paneer filling. Perfect for active individuals aiming for muscle gain, this dish is rich in protein and balanced with fresh vegetables and aromatic Indian spices. The medium spice level ensures a flavorful yet approachable experience for all members of the family. Each bite is a harmonious blend of flavors and textures, making it a satisfying and wholesome start to your day.

Ingredients

200 g Paneer
- Switz Puff Dough Paratha
500 g Onion
200 g Dahi
200G Adrak Lasun Paste (200g)
200 ml Mustard Oil
500 g Capsicum Green
100 g Coriander Leaves
- Coriander Powder
50g Everest Garam Masala
100 g Jeera Powder
250 ml Lemon Juice Concentrate
100 g Red Chili Powder
100 g Salt
500 g Tomato - Hybrid
20 g Turmeric Powder

Instructions

1. Heat oil in a pan over medium heat. Add the ginger-garlic paste and sauté for 1 minute until aromatic.
2. Add the sliced onions and bell peppers, sauté for 2-3 minutes until slightly softened.
3. Stir in the chopped tomato, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for 3-4 minutes until the tomatoes soften and the spices are well combined.
4. Add the paneer cubes and gently toss to coat them in the spice mixture. Cook for 2-3 minutes to heat the paneer.
5. Mix in the yogurt and garam masala, stirring well. Cook for another 1-2 minutes until the mixture is creamy and fragrant. Remove from heat and stir in the lemon juice and fresh coriander leaves.
6. Warm the whole wheat parathas on a hot tava or skillet for 1-2 minutes on each side until soft and pliable.
7. To assemble, place a portion of the paneer filling in the center of each paratha, top with fresh onion slices or additional coriander leaves if desired, and roll tightly.
8. Serve immediately, cutting the rolls in half for easier handling if needed.