Tandoori Paneer Wraps

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.



  • 1 red onion
  • 300g paneer
  • 1 pack veggie tandoori paste
  • 1 can coconut milk


  • 2 carrots
  • 1 Lebanese cucumber
  • 2 Tbsp mayonnaise
  • 1 pack Indian spices
  • ½ bag baby spinach
  • 1 pack sliced almonds


  • 8 roti wraps

To Serve

  • 1 pack veggie mango chutney
  • 1 bunch coriander

Have Handy

  • Oil
  • Salt & Pepper
  • Butter
  • Vinegar


  1. Prepare paneer Preheat oven to 220°C. Finely dice onion and dice paneer 1cm.
  2. Prepare salad Peel carrots and cucumber into ribbons. Place in a large bowl along with remaining salad ingredients and toss. Season to taste.
  3. 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.
  4. 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.
  5. Serve roti filled with salad, paneer and sauce. Top with mango chutney and coriander.