Step 1

Mix all of the marinade ingredients together in a bowl and whisk until well combined.

Step 2

Fold in the paneer gently, cover, and place in the refrigerator for a few hours or overnight.

Step 3

Heat a large skillet over medium high heat and add the oil. Once the oil is hot add the cumin seeds and let them splutter for a few seconds.

Step 4

Add the onions and bell peppers and saute for 4-5 minutes until they are slightly softened and then add the garlic. Saute the garlic for 2-3 minutes until fragrant and then add in the paneer along with all of the marinade.

Step 5

Cook the paneer, stirring gently for about 5-6 minutes until the paneer is soft. Taste for salt, adjust if necessary and then add the cilantro and turn off the heat.

Step 6

Place all of the ingredients in a food processor/mini chopper and blend well until combined.

Step 7

Spread each of the roti/paratha with a generous spoonful of cilantro jalapeno sauce, add sliced cucumbers down the middle, top with a couple spoonfuls of the paneer filling and then roll up tightly. Cut in half, serve with additional cilantro jalapeno sauce and enjoy!