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Tandoori paneer wraps & green chutney

3 tandoori paneer wraps & green chutney

Tandoori paneer wraps & green chutney

Name: Tandoori paneer wraps & green chutney
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 100g Greek yogurt; 2-3 tsp tandoori masala powder or paste; 400g paneer sliced into 1cm thick strips; 1 batch of spicy vegetable traybake (see recipe below); 100g coriander; small handful of mint leaves; small handful of cashew nuts; 1-2 garlic cloves; 1 small apple peeled, cored and finely chopped; 1 chilli (optional); 1 lemon juiced; 250g self-raising flour plus extra for dusting; 250g Greek yogurt; 1 tsp nigella seeds; melted butter or ghee, to serve

Dr Chintal Patel

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Serves 4

Easy

Prep: 20 mins

Cook: 30 mins

plus at least 1 hr marinating

A star rating of 4.5 out of 5.6 ratingsRate

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Make these punchy tandoori paneer wraps when you have guests over. Everyone builds their own, so they can add as much or as little filling as they like

Egg-free

Vegetarian

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Spiced vegetable traybake

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Ingredients

Nutrition

Units:

MetricUS

100g Greek yogurt
2-3 tsp tandoori masala powder

or paste
400g paneer

sliced into 1cm thick strips
1 batch of spicy vegetable traybake

(see recipe below)

For the green chutney

100g coriander
small handful of mint leaves
small handful of cashew nuts
1-2 garlic cloves
1 small apple

peeled, cored and finely chopped
1 chilli

(optional)
1 lemon

juiced

For the easy instant naan (makes 6)

250g self-raising flour

plus extra for dusting
250g Greek yogurt
1 tsp nigella seeds
melted butter

or ghee, to serve

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Nutrition: Per serving

kcal826
fat44g
saturates21g
carbs61g
sugars18g
fibre11g

high
protein40g
salt1.7g

Method

step 1

Mix together the Greek yogurt and tandoori masala powder or paste in a large bowl, then add the paneer strips and toss to coat. Cover and leave to marinate for at least 1 hr, or overnight.
step 2

To make the green chutney, toss all the ingredients, plus 3 tbsp water, in a food processor and blend until you have a smooth paste – add a splash more water if it’s too thick. Will keep chilled in an airtight container for three days or frozen for three months. Defrost fully in the fridge overnight.
step 3

To make the naan, mix the flour, yogurt and nigella seeds with ¼ tsp salt in a large bowl until well combined. Split the dough into 6-8 balls, then roll each out to about 2cm thick on a generously floured surface.
step 4

Heat a frying pan over a medium heat and dry-fry the naan for 2 mins until bubbles form and they begin to brown. Flip and cook the other side for 2-3 mins. Keep warm in a low oven or set aside until needed. Will keep frozen for up to three months. Defrost fully in the fridge and warm in a low oven or toaster before serving. Drizzle with a little melted butter or ghee before serving.
step 5

Heat the grill to the highest setting. Put the paneer strips on a baking tray and grill for 5-6 mins on each side, until they start to brown. Alternatively, roast in the baking tray when cooking the vegetable traybake (below). Toss with the roasted veg, then serve with the green chutney and naan.

Recipe tips

Use it up

Spiced vegetable soup Blitz the roasted vegetables with a splash of water or vegetable stock using a hand blender. Serve with crusty bread. Aloo gobi curry Pan-fry the vegetables with some chopped tomatoes and a little tomato purée. Serve with rice or naan. Frittata Stir any leftover roasted veg into beaten eggs, fry the mixture until the egg is set, then finish under a hot grill or turn over to cook the top. Perfect for lunch the next day.

Recipe from Good Food magazine, February 2023

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A star rating of 4.5 out of 5.6 ratings

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