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1
To make the chutney: blend all the ingredients in a food processor until finely chopped.
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2
Add a splash of water and blend again until smooth.
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3
First make the paneer filling.
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4
Heat the oil in a frying pan, and when it is hot add the onion, garlic and ginger and fry until soft.
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5
Add the paneer and stir-fy together until the cheese starts to brown.
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6
Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
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7
Continue to stir-fry until the tomatoes break down.
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8
Season with salt to taste.
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9
Add the paneer and stir-fy together until the cheese starts to brown.
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10
Add the spices and stir- fry for a minute or so before adding the chopped tomatoes.
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11
Continue to stir-fry until the tomatoes break down.
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12
Season with salt to taste.
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13
To assemble the kathi roll, heat your small knob of butter in a frying pan, add a paratha (or chapatti) and cook for a minute or so.
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14
Flip it over and spoon 2 tablespoons of beaten egg on top.
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15
When the egg starts to set, flip the paratha again and cook for a couple of minutes longer (until the egg is firm).
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16
Flip the paratha once more and spoon a portion of the hot paneer mixture on top.
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17
Lift the paratha from the pan, add toppings, salt and black pepper to taste and tightly roll.
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18
Serve piping hot.
