Paneer tikka wraps

Matt Tebbutt recipe

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian

By Sudhir and Avi
From Gully Indian Street Food

 

Ingredients

For the marinade:

  • Paneer (cubed): 250g/9oz
  • Vegetable oil: 2 tbsp
  • Garlic paste: 2 tsp
  • Ginger paste: 2 tsp
  • Ground turmeric: 1 tsp
  • Salt: A pinch

For the sauce:

  • Ground cumin: 2 tsp
  • Ground coriander: 2 tsp
  • Ground turmeric: ½ tsp
  • Garam masala: 1 tsp
  • Red chilli powder: ½ tsp
  • Paprika: 1 tsp
  • Tandoori powder: 2 tsp
  • Vegetable oil: 50ml/2fl oz
  • Nigella seeds: ½ tsp
  • Tomato purée: 2 tbsp
  • Tomato ketchup: 3 tbsp
  • Runny honey: 2 tbsp
  • Salt and freshly ground black pepper: To taste

To serve:

  • Large naans: 2
  • Red cabbage, white cabbage, and carrot slaw
  • Red onion (sliced)
  • Green chilli (sliced)
  • Sev or Bombay mix
  • Chilli sauce
  • Garlic mayonnaise

Method

  1. Marinating the Paneer:
    • In a bowl, combine the paneer, oil, garlic, ginger, turmeric and half a teaspoon salt
    • Mix thoroughly, cover the bowl, and let it sit at room temperature for a minimum of 30 minutes.
  2. Preparing the Sauce:
    • In a separate bowl create a spice mix by combining the cumin, coriander, turmeric, garam masala, chilli powder, paprika and tandoori powder
  3. Cooking the Paneer:
    • Heat vegetable oil in a frying pan over high heat.
    • Reduce the heat to medium and add nigella seeds and the spice mix. Cook for 2 minutes, allowing the spices to absorb the oil.
    • Add half a teaspoon of black pepper, tomato purée, and ketchup. Cook for 2 more minutes until the mixture starts to bubble.
    • Stir in the marinated paneer, ensuring it’s fully coated in the spice mix.
    • Pour honey over the paneer, stirring gently to avoid breaking it.
    • Add 150ml of water, cover the pan with a lid, and cook over low heat for 5 minutes or until the paneer is soft (be careful not to break it). Turn off the heat and cover the pan.
  4. Assembling the Wrap:
    • Warm the naans on a griddle or frying pan for 1 minute on each side.
    • Divide the spiced paneer between the warm naans.
    • Add slaw (red cabbage, white cabbage, and carrot), sliced red onion, green chilli, and garnish with crunchy sev.
    • Drizzle with chilli sauce and garlic mayonnaise.
    • Roll the wrap tightly and enjoy!
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