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Paneer, mushroom and spinach wrap
Serves 5
Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Ingredients
For the spinach paste225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped6 tbsp roasted and salted peanuts2-3 tbsp lemon juice, or to taste1 tbsp vegetable oilsalt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional)For the tandoori mushrooms75ml/2½fl oz Greek-style yoghurt1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder2 tsp crushed garlic1 rounded tsp grated ginger2 tsp gram floursalt, to taste2 tsp lemon juice¼-½ tsp red chilli powder, or to taste2 tsp vegetable oil2 tbsp water200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly slicedFor the paneer2 tbsp vegetable oil100ml/3½fl oz water300-350g/10-12oz paneer, cut into 2.5cm/1in cubes½ small onion, thinly slicedTo serve5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cookingYou' ll need 5-6 wooden skewers, soaked in water for half an hour
Method
1. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.2. 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.3. Preheat the oven to 200C/400F/Gas 6.4. 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.5. 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.6. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.
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