Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced rolls filled with vegetables and paneer.
Ingredients
- 3/4 cup plain whole-milk yogurt
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 2 teaspoons garam masala (such as mdh)
- 2 teaspoons fresh lemon juice
- 1 teaspoon chaat masala (such as mdh chunky chat masala)
- 1/2 teaspoon ground turmeric
- 1 medium-size red onion, sliced
- 1 medium-size red bell pepper, sliced
- 8 ounces paneer (fresh indian cheese) or firm tofu, cut into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1 cup very thinly sliced red onion
- 1 cup very thinly sliced green cabbage
- 2 tablespoons fresh lime juice
- 1 teaspoon jaggery powder or dark brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 6 (6-inch) frozen parathas, whole-wheat flour tortillas, or white pita rounds
- chaat masala, for serving
- 1 cup packed fresh cilantro leaves
- 1 cup packed fresh mint leaves
- 1/2 cup canned mango pulp (such as deep alphonso mango pulp)
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 2 small fresh serrano chiles, seeds and ribs removed, chopped
- 1 1/2 teaspoons chopped, peeled fresh ginger
- 1/2 teaspoon kosher salt
Instruction
- Stir together yogurt, garlic, ginger, garam masala, lemon juice, chaat masala, and turmeric in a medium bowl until combined; measure 1/4 cup yogurt marinade into a separate small bowl. Add onion and bell pepper to remaining marinade in medium bowl; toss to coat. Add paneer to 1/4 cup marinade in small bowl; toss to coat. Cover each bowl; refrigerate at least 30 minutes or up to 8 hours.
- Preheat oven to 500°F with oven rack 6 inches from heat source. Spread marinated vegetable mixture in an even layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven until mixture is just charred in spots, about 12 minutes, stirring once halfway through cook time. Remove from oven. Increase oven temperature to broil. Stir marinated paneer into vegetable mixture on baking sheet. Return to oven, and broil until paneer is cooked through and vegetables are crisp-tender, 6 to 8 minutes. Transfer mixture to a medium bowl; toss with salt. Cover to keep warm; set aside. Reduce oven temperature to 200°F.
