For the Paneer Tikka Filling:

• 5 TBLS Greek Style Yogurt (or plain whole milk yogurt)
• 1 TBLS freshly squeezed Lemon Juice
• 1.5 TSP Kosher Salt
• 1 TSP ground Cayenne (or use Kashmiri chili powder), to taste
• 1 TSP Garam Masala (store-bought works fine, but homemade garam masala tastes so much better)
• 1 TSP ground Cumin
• 1 TSP Coriander Powder
• 1 TSP Turmeric Powder
• 2 TBLS Ginger Garlic Paste (or use 1 tablespoon each of Ginger Paste and Garlic Paste)
• ½ TSP Orange/Red Food Color Powder (optional – or use 1–2 drops of orange or red food coloring liquid)
• 400 grams / 14 ounces Paneer Cubes – thawed if using frozen
• 1 TBLS Unsalted Butter
• 1 TBLS Olive Oil (or any other cooking oil)
• ½ medium Red Onion – thinly sliced
• 1 medium Bell Pepper (any color) – thinly sliced, then sliced in half (I used half of a red bell pepper and half of a yellow one)

For the Pickled Red Onion & Beetroot Relish:

• ½ small Beetroot – peeled and finely chopped
• ¾ cup Red Wine Vinegar (or use distilled white vinegar)
• ½ cup Water
• ¼ TSP Kosher Salt
• 1 TBLS White Sugar (or other sweetener of choice)
• ½ medium Red Onion – thinly sliced
• 1 Green Chili (I used Bird’s Eye, but any small hot green chili will work) – chopped

For the Cilantro & Mint Sauce

• 1 cup Coriander (Cilantro) – washed and pat-dried
• ½ cup fresh Mint Leaves – washed and pat-dried
• 2–4 Green Chilies (I used Bird’s Eye, but any small hot green chili will work), to taste – roughly chopped
• 2 Garlic cloves – roughly chopped
• ½ TSP ground Cumin
• ½ TSP ground Cayenne (optional), to taste
• 2–3 TSP freshly squeezed Lime Juice, to taste
• ½ cup Mayonnaise (use full-fat for best texture)
• 1 TBLS Greek Style Yogurt (or plain whole milk yogurt)
• ¼ TSP Kosher Salt

To Assemble the Paneer Tikka Kathi Rolls:

• 6 Frozen Plain Parathas (I used Kawan brand)
• Chopped Coriander (Cilantro), optional and to taste