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
- 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.
- 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
- 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.
- 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!