Paneer tikka wraps

1. 1

   Put the paneer, oil, garlic, ginger, turmeric and half a teaspoon salt into a bowl. Mix thoroughly, cover and leave at room temperature for a minimum of 30 minutes.

2. 2

   Meanwhile, to make the sauce, create a spice mix by combining the cumin, coriander, turmeric, garam masala, chilli powder, paprika and tandoori powder in a bowl.

3. 3

   Heat the oil in a frying pan over a high heat, then turn the heat down to medium and add the nigella seeds and spice mix. Cook over a low heat for 2 minutes, so the spice mix soaks up the oil. Add half a teaspoon black pepper, the tomato purée and ketchup, then cook for 2 minutes until the mixture starts to bubble.

4. 4

   Add the paneer to the pan and stir well, making sure it’s fully coated in the spice mix. Pour the honey on top, stirring gently, being careful not to break the paneer. Add 150ml water and cover the pan with a lid, stirring occasionally. Cook for 5 minutes over a low heat, or until the paneer is soft (make sure it doesn’t break). Switch the heat off and cover the pan.

5. 5

   Warm the naans on a griddle or in a frying pan for 1 minute each side. Divide the paneer between the warm naans, add some slaw, red onion, green chilli, and garnish with crunchy sev, chilli sauce and mayonnaise. Gently roll the wrap tightly and enjoy.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.