Grilled Indian Paneer Cheese Kati Rolls Recipe :: The Meatwave

Ingredients

• For the Mint Chutney
• 2 cups packed roughly chopped fresh cilantro leaves and tender stems
• 1 cup packed roughly chopped fresh mint leaves
• 1/2 cup chopped red onion (about 1 small)
• 1 tablespoon juice from 1 lemon
• 1 to 2 small hot green chilies (such as Thai bird chilies), stemmed
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 1 teaspoon freshly grated ginger
• 1/4 cup water, plus more as needed
• Kosher salt, to taste
• For the Cucumber-Mint Raita
• 1 cup plain yogurt
• 1 cup coarsely grated seeded hothouse cucumber
• 1/4 cup chopped fresh mint leaves
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• For the Paneer
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon asafoetida
• 2 tablespoons canola oil
• 14oz paneer, cut into 1-inch cubes
• 8 pieces of paratha
• 1 small red onion, very thinly sliced