If you’ve never had a Kati roll before – you are truly missing out. An Indian style wrap with various fillings – usually some kind of marinated meat or vegetable and then smothered with chutney, onions. A truly mouthwatering yummy meal! And if you are ever in New York City, go to the Kati Roll Company, they’re open till 4 am and have amazing Kati rolls! Ok, back to this recipe…it combines two of our favorites: paneer (Indian cheese) and cauliflower. We prep this meal every couple of weeks and it is clutch for lunches and / or dinners 

We keep the flavors of the two veggie fillings contrasting with the paneer having a nice thick tikka masala marinade that crisps up in the pan while the cauliflower is a more aromatic garam masala flavor. Combine the two together with a soothing yoghurt sauce and you have the perfect combo for Kathi rolls, tacos and even rice bowls! The key to both the paneer and cauliflower is “low and slow”; cooking the paneer over medium heat allows the cheese to slowly soak up the marinade and get a nice crispy outer coating. For the cauliflower, we like cooking it covered in the beginning to allow it to cook through and then uncover and cook with some extra olive oil to allow the veggies to crisp up! Store-bought tikka masala paste makes this an easy dish to make even if you don’t have a ton of Indian spices at home – we hope it will make an appearance in your weekly meal prep as it is in ours! 

Tips & Tricks

• The recipe below calls for making the roll on a paratha – we use Kawan brand plain parathas but we have also used the same fillings in soft tacos or even mini Stonefire naan 
• If you are looking for a gluten-free option, the fillings work great served over basmati rice or salad greens; simply double the yoghurt cilantro dressing and drizzle over the rice & veggies and you have an Indian style Chipotle bowl

Recipe Information

• Prep time: 40 minutes
• Cook time: 40 minutes
• Yield: 6-8 rolls

Ingredients

Paneer Tikka

• 1 package paneer cut into 1 inch blocks
• 5 tbsp Patak’s Tikka Masala Paste
• 1 tsp chili powder
• 7 tbsp buttermilk

Gobi / Cauliflower

• 1 medium cauliflower cut into florets
• 1/2 red onion diced 
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp red chili powder
• Salt to taste

Additional Ingredients

• Paratha – we use Kawan Brand frozen paratha
• 2 eggs
• 1 tbsp cilantro chutney – Swad brand or our homemade version
• 2 tbsp yoghurt
• Chopped red onions
• Chopped cilantro
• Lime juice

Directions

Paneer Tikka

1. Cut paneer into 1 inch thick cubes 
2. In a bowl combine tikka masala paste, chili powder and buttermilk
3. Add paneer to the marinade and stir to combine; allow to soak for at least 30 minutes
4. In a large flat plan, heat 2 tsp of olive oil and spoon in paneer pieces 
5. Cook on medium heat, in 5-7 minutes, turn paneer pieces 90 degrees and spoon extra marinade over the paneer
6. Let cook until marinade liquid soaks up and flip the paneer again 
7. Repeat the flipping and spooning over marinade until all sides of the paneer are crispy (takes about 20 min in total)

Gobi / Cauliflower

1. Sauté onions and spices in olive oil until soft and fragrant ~5-7 min
2. Add cauliflower florets and 2 tbsp of water and cook covered on medium heat for about 15 min uncovering to stir every 5 minutes
3. Continue to cook uncovered with a few more tbsp of olive oil until cauliflower crisps up, an additional ~15 min

How to Assemble

1. Cook paratha on each side for 3-4 minutes and set aside
2. Whisk an egg with some salt and pepper in a bowl 
3. Pour egg into pan and lay paratha onto it
4. Flip over in 2-3 min until egg is cooked 
5. In a separate bowl, combine cilantro chutney and yoghurt
6. To assemble rolls: layer paneer and cauliflower, drizzle chutney yoghurt sauce and garnish with onions, chopped cilantro and lime juice