Ingredients:

  • 14 oz paneer, cut into 1/2-inch cubes
  • 1/4 cup Greek yogurt, thick and strained
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tbsp oil
  • 1 medium red onion, thinly sliced into rings
  • 2 tbsp vinegar or lemon juice
  • 1/2 tsp chaat masala
  • 2 tbsp fresh cilantro, chopped
  • 4 frozen or fresh parathas (6-7 inches each)
  • 1/2 cup green chutney (mint-cilantro blend)
  • 2 tbsp butter
  • 1 cup bell peppers, thinly sliced

Instructions:

  1. In a medium bowl, whisk together the Greek yogurt, ginger-garlic paste, chili powder, garam masala, turmeric, lemon juice, and salt until a smooth, thick paste forms.
  2. Fold in the paneer cubes gently and let them marinate for 10 minutes while preparing vegetables.
  3. Heat oil in a cast-iron skillet over medium-high heat until it shimmers.
  4. Add paneer cubes in a single layer and sear for 2-3 minutes per side without moving them until a mahogany-colored crust develops.
  5. Add sliced bell peppers to the pan and sauté for the final 2 minutes until tender-crisp, then remove from heat.
  6. Melt butter in the skillet and toast each paratha for 1-2 minutes per side until golden brown and crisp.
  7. Lay the paratha flat, spread a thin layer of green chutney, add a layer of sautéed peppers, and top with masala paneer.
  8. Top with quick-pickled onions (red onion tossed with vinegar, chaat masala, and cilantro) and roll tightly.