Simple Way to Prepare Award-winning Spinach Paneer and Kati rolls

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Before you jump to Spinach Paneer and Kati rolls recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

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From the above it ought to be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is pretty straightforward to live green, all things considered. Largely, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let's go back to spinach paneer and kati rolls recipe. To make spinach paneer and kati rolls you only need 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Spinach Paneer and Kati rolls:

1. Use 3 Tbsp of Olive oil x.
2. Provide Block of paneer x 226g cut into 1cm cubes.
3. Get of Spinach leaves x 150g.
4. Take 150 ml of Water x.
5. Take 2 tsp of Garlic mince x.
6. Provide 1 tsp of Cumin seeds x.
7. Provide 1/2 tsp of Chilli flakes x.
8. Take 1/2 tsp of Salt x.
9. Use of For kati rolls:.
10. Prepare of olive oil for frying,.
11. Use 2 of eggs,.
12. Get 1 pinch of salt,.
13. Prepare 4 of small tortilla wraps.

Instructions to make Spinach Paneer and Kati rolls:

1. Heat 2 Tbsp of the oil in a non-stock saucepan in medium heat. Add paneer and fry for 5 minutes, stirring occasionally. Make sure paneer gets as much colour as possible. Remove paneer from the pan and set aside for later.
2. Put spinach and water into a blender and blitz to a smooth paste.
3. Add the spinach mixture, along with the cumin seeds, chilli flakes and salt to the saucepan and cook on medium heat for 5 minutes, or until some of the water around the edge has reduced and mixture thickens.
4. Add the paneer back to the pan and mix well making sure it is covered in green. Cover the pan with a lid on low heat to keep warm while you prepare the kati rolls.
5. Put a small frying pan on high heat and add a good glug of oil, enough to cover the base.
6. Break the eggs into a shallow bowl with salt and whisk lightly. The bowl needs to be flat enough to be able to dunk the tortillas in. Dip a tortilla into the egg mixture, making sure it’s covered. The oil should be hot enough to really create a sizzle. Cook for just 30 seconds on each side.
7. To serve, add the paneer mixture to the centre of a hot crispy tortilla, roll up and enjoy!.

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