Tandoori Paneer Wraps
Ready in 30 minutes
• Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 24, 2019.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 24, 2019.
Ingredients
Paneer
- ½ red onion
- 200g paneer
- 1 pack veggie tandoori paste
- 200ml coconut milk
Salad
- 1 carrot
- ½ telegraph cucumber
- 2 Tbsp mayonnaise
- 1 pack Indian spices
- ½ bag baby spinach
- 1 Tbsp sliced almonds
Roti
- 6 roti wraps
To Serve
- 1 pack veggie mango chutney
- 1 bunch coriander
Steps
-
Prep paneer Preheat oven to 220°C. Finely dice onion and dice paneer 1cm.
-
Prep salad Peel carrot and cucumber into ribbons. Place in a large bowl along with remaining salad ingredients and toss. Season to taste.
-
Cook paneer Heat a drizzle of oil in a small pan on medium heat and cook onion with ½ teaspoon of salt for about 2 minutes, until softened. Add tandoori paste and cook a further 1-2 minutes, until fragrant. Add paneer and coconut milk, bring to a simmer and cook for about 6 minutes, until thickened.
-
Heat roti Wrap roti in tinfoil and place in oven for about 6 minutes, until warmed through. Alternatively, heat in the microwave, unwrapped for about 1 minute.
-
Serve roti filled with salad, paneer and sauce. Top with mango chutney and coriander.
Nutritional Information
Energy |
3216 kj 769 kcal |
---|---|
Protein | 25.0g |
Carbohydrate | 54.2g |
Fat | 52.5g |