Tandoori Paneer And Methi Breakfast Roll Recipe

About this recipe

This Tandoori Paneer and Methi Breakfast Roll is a delightful Indian-inspired dish that combines the smoky, tangy flavors of tandoori-marinated paneer with the earthy goodness of fresh methi (fenugreek) leaves, all wrapped in a soft and warm multigrain paratha. Perfectly spiced to a medium level, this hearty breakfast roll is designed to give you an energetic start to your day. The creamy yogurt-based marinade infuses the paneer with delicious flavors, while the fresh methi adds a nutritious and aromatic touch. This protein-packed and balanced dish is ideal for families looking for a wholesome and satisfying breakfast option.

Ingredients

• 200 g Paneer
• 100 g Methi
• 200 g Dahi
• 200G Adrak Lasun Paste (200g)
• 200 ml Mustard Oil
• 500 g Onion
• 500 g Tomato - Hybrid
• - Coriander Powder
• 50 g Cumin Powder
• 50g Everest Garam Masala
• 250 ml Lemon Juice Concentrate
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Prepare the marinade by mixing yogurt, ginger-garlic paste, red chili powder, turmeric, coriander powder, garam masala, cumin powder, lemon juice, and salt in a bowl.
2. 2. Add the paneer strips to the marinade, ensuring they are well coated, and let them marinate for 20 minutes.
3. 3. Heat oil in a pan over medium heat and sauté the marinated paneer strips until golden and slightly charred, about 5-7 minutes. Remove and set aside.
4. 4. In the same pan, sauté the chopped methi leaves with a pinch of salt until they wilt, about 3-4 minutes.
5. 5. Warm the multigrain parathas on a tawa or skillet until soft and pliable.
6. 6. Assemble the rolls by layering sautéed methi, tandoori paneer, sliced onions, and chopped tomatoes on each paratha.
7. 7. Roll the parathas tightly and secure with parchment paper or foil for easy eating. Serve warm.