Ingredients

• 3 tbsp olive oil
• 226g/8oz block paneer cheese
• cut into 1cm/½oz cubes
• 150g/5½oz spinach leaves
• 4 garlic cloves
• finely chopped
• 1 tsp cumin seeds
• ½ tsp red chilli flakes
• ½ tsp salt
• olive oil
• for frying
• 2 free-range eggs
• a pinch of salt
• 4 small tortilla wraps

Directions

• Heat 2 tablespoons of the oil in a saucepan over a medium heat. Add the paneer and fry for 5 minutes
• stirring occasionally. You want to colour the paneer as much as possible.
• Put the spinach leaves and 150ml/5fl oz of water into a blender and whiz to a smooth paste – it should resemble a green shake. Add a splash more water if needed.
• Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for 1 minute
• until the garlic is light brown.
• Add the green mixture
• along with the cumin seeds
• chilli flakes and salt
• and cook on a medium heat for 5 minutes
• or until some the water from around the edge has reduced and the mixture has thickened.
• Add the paneer to the pan and mix well
• making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls.
• For the kati rolls
• put a small frying pan over a high heat and add a good glug of oil
• enough to at least cover the base.
• Put the eggs onto a plate with the salt and lightly whisk – the plate needs to be flat enough to be able to dunk the tortillas.
• Dip a tortilla into the egg mixture
• making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for 30 seconds
• then turn it over and cook on the other side.
• Cook the other three tortillas the same way.
• To serve
• take a hot crispy tortilla
• add the paneer mixture in the centre and roll up. Not like a burrito
• but the way a kid would make a roll for the first time. If you don’t have cheese falling out the other end
• you’re doing it wrong!