Chopped Coriander (Cilantro), optional and to taste
Marinate the paneer: Combine the Greek style yogurt, lemon juice, kosher salt, ground cayenne, garam masala, ground cumin, coriander powder, turmeric powder, ginger garlic paste, and orange/red food color powder in a medium-sized mixing bowl. Whisk until evenly combined, then add the paneer cubes and gently mix with a spoon to coat. Allow to marinate while you prepare the condiments.
Make the Pickled Red Onion & Beetroot Relish: Add the beetroot, red wine vinegar, water, kosher salt, and sugar to a small saucepot. Bring to a simmer over medium-high heat. Turn the heat down to medium-low once simmering and add the sliced red onion and green chili. Make sure that the red onion is fully submerged in the liquid. If not, add more red wine vinegar if needed. Simmer for a minute, then switch off the heat. Transfer to a jar with a lid and let cool, uncovered, for 45 minutes, or until it reaches room temperature. Cover and store in the refrigerator until ready to use.
Make the Cilantro & Mint Sauce: Combine all the ingredients in a high-speed blender or food processor. Cover and blend until smooth. (Note: You may need to uncover and push down the ingredients 1-2 times to make sure everything gets smoothly blended.) Transfer to a sealed airtight jar and store in the fridge until ready to use.
Cook the Paneer Tikka Filling: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large nonstick skillet. Once hot and the butter is frothing, add the sliced red onion and bell pepper(s) and cook, sautéing occasionally until softened – about 4-5 minutes. Add the marinated paneer and gently sauté to combine for 2-3 minutes, until everything is coated in the marinade and the sauce no longer appears “wet”. The paneer cubes will firm up a little once cooked. Switch off the heat and set aside.
To Assemble the Paneer Tikka Kathi Rolls: Cook the parathas in another dry nonstick skillet over medium heat for 2 minutes on each side (or as per package instructions). Place six sheets of foil on a flat work surface/kitchen countertop. Then place a cooked paratha on each sheet of foil. Spread the cilantro & mint sauce on top of the parathas. Top the center of each paratha with the paneer tikka filling, a tablespoon (or more as desired) of the pickled red onion & beetroot relish, and sprinkle with chopped coriander if desired. Fold one side of the paratha over the filling, then fold the other side so that it overlaps the first side. Tightly roll in the foil, then repeat and fold the remaining kathi rolls. (Note: You can leave the top unwrapped if serving immediately. Otherwise wrap the entire kathi roll in the sheet of foil to keep it warm for up to 45 minutes before serving.) Serve and enjoy!
Ginger Garlic Paste: This is available in Indian grocery stores or online. You could also use a combination of Ginger Paste and Garlic Paste if you have both in separate jars. Alternatively, smash fresh garlic and ginger using a mortar and pestle. You’ll need 2 tablespoons of paste for the paneer tikka marinade.
Paneer: Paneer cubes thaw quicker than paneer blocks or slabs, so I recommend purchasing the cubes. My favorite brand is Real Kitchen King as it tastes delicious and doesn’t crumble as easily as some other brands. If using a paneer block or slabs, cut into 1.5cm cubes. You can buy frozen paneer cubes or blocks in the freezer section of Indian grocery stores, some large supermarkets that have a wide variety of international groceries, Whole Foods, Costco, Trader Joe’s and online. You can also find fresh paneer in the refrigerated section of most Indian grocery stores.
Frozen Parathas: These are layered Indian flatbreads. They have a crispy, flakey texture and buttery flavor once cooked. Look for them in the frozen section of Indian grocery stores or large supermarkets/grocery stores such as Trader Joe’s and Whole Foods. I used Kawan brand, but Spring Home brand parathas are great too.
Sweetener for pickled red onion & beetroot relish. Feel free to use maple syrup, honey, or another natural or artificial sweetener of your choice.
Storing leftovers. Store leftover cilantro & mint sauce in a sealed airtight container in the fridge and consume within 5-7 days. Store leftover pickled red onion & beetroot relish in a sealed airtight container in the fridge for up to 3 weeks.
Make ahead. Although not necessary, you can marinate the paneer a day in advance and cover and store overnight in the fridge. Remove from the fridge 45-60 minutes before you plan to cook it to take the chill off. The paneer tikka filling will keep in the fridge for 3-4 days, so feel free to cook it up in advance too. You can also make the cilantro & mint sauce and pickled red onion & beetroot relish a few days in advance. Then all you have to do on the day of serving is cook the paneer tikka filling and parathas, and assemble the kathi rolls.
Tips for marinating the paneer. If marinating the paneer overnight, cover the bowl with cling wrap or transfer the marinated paneer to a sealed airtight container before placing in the fridge. Remove from the fridge 45-60 minutes before you plan to cook it and set on the kitchen counter. Take off the cling wrap or container lid to prevent water droplets from dripping into the marinated paneer as it comes up to room temperature. You can cover with a paper towel instead once out of the fridge.
Can I make kathi rolls using flour tortillas? While nothing compares to the crisp and flakey texture of a warm cooked paratha, you can use flour tortillas (or gluten-free tortillas if needed) in a pinch to make paneer tikka wraps instead.
Can I make this with chicken? Use 400 grams / 14 ounces of diced boneless and skinless chicken breasts (or thighs) instead of paneer to make chicken tikka kathi rolls instead. Use the same measurements for the marinade and cooking method for a chicken tikka filling. It will take 8-10 minutes for the chicken to fully cook through in the skillet.