Paneer shawarma kati roll
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Hello, my name is Apoorva and I’m a writer, editor, and artist. This week’s paid subscriber newsletter is a recipe for veggie shawarma with paneer that calls for 15+ spices, but use what you have and love. I hope you’ll give it a go.
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I’ve tried to kill two birds with one stone here. Or as we say in Tamil (hit) two mangoes with a single stone (no violence involved) and combined two great dishes into one. How successfully is for you to decide but I can tell you that my kitchen still smells of spices since last night (writing this on Monday obvs) when I made this for Sunday dinner. A caveat before you proceed: there is a lot of spices here, 17 to be exact, so if you find this kinda thing daunting, please know that you can always minimise based on what you have at hand or go with a spice blend you love and use. If nothing else, just use garam masala or curry powder and add more of it than you think you’ll need.
It starts with two blocks of paneer sliced into thin sticks, marinated in spiced yoghurt, and pan-fried before being stuffed into a parotta, and topped with a salad and a coriander sauce. This could look like tofu for you. You could omit either of the two and stuff sliced hard boiled eggs fried in the same spices in the parotta. I’d be very comfortable if you took this recipe and made it your own, seeing as that’s how mine came together. Happy rolling!
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