Ingredients
3 tbsp sunflower oil
1 medium onion, thinly sliced
2 cloves garlic, crushed
2 medium tomatoes, diced
1 pinch salt
1 small knob of butter
4 medium free-range eggs, beaten
Method
Sources
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Recipe1M+
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Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pull-cord chopper — quick dice onions, garlic, herbs, nuts
Seal out syn-propanethial-S-oxide — tear-free onion prep
Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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to make the chutney: blend all the ingredients in a food processor until finely chopped. add a splash of water and blend again until smooth. first make the paneer filling. heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft. add the paneer and stir-fy together until the cheese starts to brown. add the spices and stir- fry for a minute or so before adding the chopped tomatoes. continue to stir-fry until the tomatoes break down. season with salt to taste. add the paneer and stir-fy together until the cheese starts to brown. add the spices and stir- fry for a minute or so before adding the chopped tomatoes. continue to stir-fry until the tomatoes break down. season with salt to taste. to assemble the kathi roll, heat your small knob of butter in a frying pan, add a paratha (or chapatti) and cook for a minute or so. flip it over and spoon 2 tablespoons of beaten egg on top. when the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm). flip the paratha once more and spoon a portion of the hot paneer mixture on top. lift the paratha from the pan, add toppings, salt and black pepper to taste and tightly roll. serve piping hot.