Name: Tandoori paneer wraps & green chutney
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Tandoori paneer wraps & green chutney

1. 100g Greek yogurt -

2. 2-3 tsp tandoori masala powder or paste -

3. 400g paneer, sliced into 1cm thick strips -

4. 1 batch of spicy vegetable traybake (see recipe below) -

5. 100g coriander -

6. small handful of mint leaves -

7. small handful of cashew nuts -

8. 1-2 garlic cloves -

9. 1 small apple, peeled, cored and finely chopped -

10. 1 chilli (optional) -

11. 1 lemon, juiced -

12. 250g self-raising flour, plus extra for dusting -

13. 250g Greek yogurt -

14. 1 tsp nigella seeds -

15. melted butter or ghee, to serve -

How to cook deliciously - Tandoori paneer wraps & green chutney

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.