Paneer Palak Kathi Rolls
with coriander and mango chutneyCalories
:
1164 kcalProtein
:
45g proteinTotal
:
35 minutesDifficulty
:
EasyVeggie
Allergens:
- Wheat
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A classic Indian street food dish, this recipe combines spinach and paneer, all wrapped up in a crispy casing.
Ingredients
Serving amount
6 unit(s)
Wraps
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
200 grams
Paneer
(Contains: Milk)
1 unit(s)
Bell Pepper
75 grams
Yoghurt
(Contains: Milk)
2 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Lime
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Mango Chutney
2 unit(s)
Onion
600 grams
Potatoes
10 grams
Coriander
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)4870 kJ
Energy (kcal)1164 kcal
Fat38.5 g
of which saturates18.4 g
Carbohydrate161.9 g
of which sugars30 g
Dietary Fiber16.4 g
Protein45 g
Salt3.8 g
Potassium1588.3 mg
Calcium112 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
Utensils
•Grater
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm chunks (peeling optional).
- Pop onto a large (lined) baking tray.
- Toss with North Indian spice, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
2
- Halve, peel and chop the onion into small pieces.
- Halve the bell pepper and discard the core and seeds. Slice into thin strips.
- Peel and grate the garlic and ginger. Use a teaspoon to easily scrape away the ginger's peel.
- Halve the lime.
3
- Chop the paneer into 2cm cubes.
- Place a pan (preferably non-stick) over medium-high heat with a drizzle of oil.
- Once hot, add the paneer, half the onion, half the ginger, half the garlic and the bell pepper to the pan. Season with remaining North Indian spice, salt and pepper. Fry for 5-8 mins.
- Add yoghurt and a squeeze of lime juice and cook until tender, stirring occasionally, 4-5 mins. Season to taste with salt and pepper.
4
- In a small bowl, combine coriander, remaining onion, ginger and garlic, a drizzle of oil and a generous squeeze of remaining lime juice.
- Season with salt and pepper.
5
- Pop the tortillas into the oven to warm, 1-2 mins.
- Spread each tortilla with mango chutney.
- Add the paneer on top.
- Roll the filled tortillas into tubes (3 per person).
6
- Slice the kathi rolls in half and divide between plates.
- Divide the potatoes between plates, spooning the coriander salsa over the top.
- Serve the remaining coriander salsa in a small bowl on the side for dipping.
