Kasmiri Harissa Roll

Ingredients
paneer sticks, 120 g, red pepper, one, coriander seeds, ½ tsp, cumin seeds, ½ tsp, caraway seeds, ½ tsp, olive oil, 1½ tsp, red onion, coarsely chopped, one (small), garlic cloves, coarsely chopped, 3 nos, tomato paste, 1½ tsp, lemon, freshly squeezed, 2 tbsp, salt, ½ tsp
Method
• Place the pepper under a very hot broiler, turning occasionally for about 25 minutes, until blackened on the outside and completely soft.
• Transfer it to a bowl, cover with a plastic wrap and allow it to cool. Later, peel the pepper and discard its skin and seeds.
• Place a dry frying pan over low heat and lightly toast the coriander, cumin and caraway seeds for two minutes. Put them into a mortar and use a pestle to grind them into a powder.
• Heat the olive oil in a frying pan over medium heat, and fry the onion, garlic and chilles for 10-12 minutes, until it turns dark and smoky and almost caramelised.
• Now, use a blender or a food processor to blitz together all the paste ingredients until smooth, adding a little more oil, as needed.
• After the marinade is prepared, toss the paneer sticks into it and then roll it into a thin rumali roti.
• Cook it on a griddle for one minute, on each side, and serve hot with salad.