Tandoori Paneer Wraps
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 24, 2019.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, February 24, 2019.
Ingredients
Paneer
- 1 red onion
- 300g paneer
- 1 pack veggie tandoori paste
- 1 can coconut milk
Salad
- 2 carrots
- 1 Lebanese cucumber
- 2 Tbsp mayonnaise
- 1 pack Indian spices
- ½ bag baby spinach
- 1 pack sliced almonds
Wraps
- 8 roti wraps
To Serve
- 1 pack veggie mango chutney
- 1 bunch coriander
Have Handy
- Oil
- Salt & Pepper
- Butter
- Vinegar
Steps
-
Prepare paneer Preheat oven to 220°C. Finely dice onion and dice paneer 1cm.
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Prepare salad Peel carrots and cucumber into ribbons. Place in a large bowl along with remaining salad ingredients and toss. Season to taste.
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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.
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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.
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Serve roti filled with salad, paneer and sauce. Top with mango chutney and coriander.