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Alright, don’t linger, let’s approach this spinach paneer and kati rolls formula with 13 components which are surely easy to acquire, and we have to process them at the very least through 7 ways. You should expend a while on this, so the resulting food could be perfect.

Composition Spinach Paneer and Kati rolls:

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

Spinach Paneer and Kati rolls how to cook:

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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