Originating from the vibrant streets of Kolkata, these wraps come together quickly once you’ve marinated the paneer. If you can't get hold of chapattis, use wholemeal tortilla wraps instead.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Cal/Serv:
502
Ingredients
For the Marinade
100g
plain yogurt
2.5cm piece fresh root ginger, peeled and grated
2
garlic cloves, crushed
1/4tsp.
each garam masala, chilli powder, ground cumin and turmeric
1/2Tbsp.
tomato puree
226g
block paneer, cut into 2.5cm cubes
For the Chutney
large handful coriander leaves and stalks
small handful mint leaves
1
green chilli, deseeded and chopped
2.5cm piece fresh root ginger, peeled and grated
1
garlic clove, chopped
finely grated zest and juice 1/2 lemon
2Tbsp.
plain yogurt
25g
cashews
To Cook and Serve
2Tbsp.
vegetable oil
4
chapattis
1
carrot, julienned
1/2
red onion, finely sliced
1
green pepper, deseeded and sliced
Directions
Step 1Make the marinade: mix all ingredients except paneer in a non-metallic bowl. Season. Add paneer and mix gently to coat. Cover and chill for at least 1hr (or overnight).
Step 2Make the chutney: in the small bowl of a food processor, or in a high-speed blender, whizz chutney ingredients until fairly smooth. Check seasoning. Thin down with a little water if needed. Set aside.
Step 3Next, heat the oil in a non-stick frying pan over medium heat. Add paneer and marinade. Cook, stirring, until liquid has reduced and oil separates, about 8min.
Step 4To serve, spoon paneer in a line down the middle of each chapatti, then add some carrot, onion and pepper. Top with a spoonful of chutney. Roll up and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
