Chilli Paneer Wraps Recipe
250 grams paneer (Indian Cottage Cheese)
1 cup yoghurt
1 small white onion, sliced
1 medium tomato, cubed
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 tablespoons tomato paste
5 tablespoons tomato ketchup
Couple of dashes of dark soy sauce
1/4 teaspoon red chilli powder
1 teaspoon turmeric
2 teaspoons cumin seeds
1 teaspoon garam masala
1 teaspoon cooking oil.
- Cube the paneer and put in a non-stick pan. Add all the ingredients and mix well. Let this marinate for about 45 minutes to an hour, then cook gently on medium heat for about 10 minutes.
- You can serve this with hot buttered naan and a salad. To make wraps, warm both sides of a tortilla then place on a plate.
- Scoop some of the chilli paneer along the center of the tortilla, roll then cut diagonally across the middle.
- Voila! Now you can dig in.
You know what my biggest problem in life is? No it’s not battling PTSD. It is trying to get my children to eat their vegetables and stick to a healthy eating regime. My teenage daughter can somehow smell cauliflower from at least three miles away and when you tell her to eat her salad, she will put a few lettuce leaves on her plate and spread them all over to make the plate look full. Then she will do what we all do these days: photograph it for Instagram and add a plethora of hashtags to make her seem like some kind of health nut.
My son will on the other hand try anything once. He likes flavour and texture, and will enjoy his vegetables without pulling a dramatic false fainting episode just so that he can get out of it. Like I said, I can deal with PTSD with counseling, but I have no idea how to deal with this at best of times! I try to devise recipes that allow them to have their veggies and proteins without too much drama. I was really delighted when they took to my chilli paneer wraps. Here’s how to whip some up: