Spiced Paneer Wraps

Cubes of paneer marinated in tikka masala paste then fried until crispy. Served in a flour wrap with crispy salad, mango chutney and yoghurt. Great for a tasty lunch.

Course Lunch

Cuisine Fusion, Indian

Prep Time 30

Cook Time 10

Total Time 40

Servings

Calories 388kcal

Author Michelle Alston

Ingredients

1 x 225g ( 1 x 7.5 oz ) pack of paneer cut into equal-sized cubes
2 level tbsp tikka masala paste
1 tablespoon olive oil + more for frying
½ teaspoon sea salt divided into two portions
½ teaspoon freshly ground black pepper divided into two portions
4 20cm ( 8 inch ) flour wraps
2 tbsp mango chutney
245 g ( ½ a cup ) of plain natural yoghurt
3 tablespoon finely chopped coriander ( cilantro )
½ a medium red onion finely sliced
¼ a medium English cucumber sliced
Lemon wedges for serving
½ a head of iceberg lettuce shredded

Instructions

Mix 2 tablespoons of tikka masala paste with 1 tablespoon of olive oil, ¼ teaspoon of sea salt and ¼ teaspoon of freshly ground black pepper.
Put the cubed paneer in a large bowl, add the tikka masala paste and toss the cubes of paneer until they are covered in the paste.
Cover the bowl then leave to marinate for at least 30 minutes.
Pour the yoghurt into a medium serving bowl. Add the chopped coriander (cilantro), salt and pepper and stir well. Set aside in the fridge until you are ready to use it.
Heat a tablespoon of oil in a large frying pan.
Add the paneer and cook until crispy turning the cubes to make sure each side is crispy.
You may need to do this in two batches.
Make the wraps by placing some shredded lettuce on top of a flat tortilla.
Add some sliced onions and cucumber slices.
Place some of the fried paneer cubes on top of the vegetables. Add a teaspoon of chutney and a tablespoon or two of the coriander yoghurt.
Squeeze some lemon over everything then fold up the wrap and serve immediately.

Notes

Paneer - You will find paneer in most large supermarkets in the cheese aisle. you could swap the paneer for tofu if you wanted to make this vegan.
Tikka Masala Paste - I used Patak's tikka masala paste for the marinade. Jalfrezi, Rogan Josh or Korma paste would work really well too. You could also use your own spice mix too.
Tortilla - my flour tortillas measures 20cm (8 inches) in diameter. You could also use the traditional paratha (Paratha is a layered flatbread made with flour, salt, ghee & water) or chapati to make this more of a traditional dish.
Yoghurt Sauce - I have made this with coriander(cilantro) but fresh mint and a little lemon zest work really well too. The yoghurt I used was low-fat.
Storing/reheating - You could marinate the paneer the day before you will need to keep it covered and in the fridge if you do. These wraps are best made fresh and are not suitable for reheating or freezing.
Nutritional Information - is calculated using an online nutrition tool and is approximate. It is based on one serving of four and includes chutney and yoghurt.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible.

Nutrition