Paneer, Mushroom And Spinach Wrap
This vibrant recipe combines the flavors of tender tandoori mushrooms and creamy paneer cooked in a fragrant spinach paste. The marinated mushrooms are roasted to perfection and then mixed with the flavorful paneer mixture, creating a delicious filling for warm flour tortillas. Each bite is bursting with savory, spicy, and tangy goodness—a delightful dish sure to please your taste buds!
— Constant Cookbook
Ingredients
- 225g/8oz baby spinach
- 45g/1¾oz fresh coriander
- 6 large garlic
- 5cm/2in piece fresh ginger
- 6 tbsp roasted and salted peanuts
- 2-3 tbsp lemon juice
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1-3 green chillies, seeds
- 75ml/2½fl oz Greek-style yoghurt
- 1 tsp each garam masala
- 2 tsp crushed garlic
- 1 rounded tsp grated ginger
- 2 tsp gram flour
- , to taste salt
- 2 tsp lemon juice
- ¼-½ tsp red chilli powder
- 2 tsp vegetable oil
- 2 tbsp water
- 200g/7oz Portobello mushrooms
- 2 tbsp vegetable oil
- 100ml/3½fl oz water
- 300-350g/10-12oz paneer
- ½ small onion
- 5 ready-made flour tortillas
- You'll need 5-6 wooden skewers, soaked in water for half an hour
Instructions
- For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.
- For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.
- Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.
- To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 5
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