This Indian wrap recipe is perfect for a healthy, vegetarian lunch. Paneer has a beautiful texture when fried, the outside golden brown and the inside warm and soft.

Makes
6

Preparation

20min

Cooking

10min

Skill level

Easy
By
Average: 3.2 (49 votes)
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Ingredients

  • 40 g ghee or butter
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 long green chilli, finely chopped
  • 450 g paneer*, cut into 2.5 cm cubes
  • 1 tbsp chaat masala spice*
  • 1 lime, zested, juiced
  • 1 cup coriander leaves, roughly chopped, plus extra, to serve
  • 6 pieces paratha*
  • 1 telegraph cucumber, cut into 12 batons
  • 2 carrots, cut into 24 batons
  • sliced red onion, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Melt ghee in a large frying pan over high heat. Add onion, garlic and chilli and cook for 2 minutes or until onion is light golden.

Add paneer and chaat masala and cook, tossing occasionally, for 4 minutes or until paneer is golden. Add lime juice and zest and coriander leaves and cook for a further minute or until combined. Season with salt and pepper and set aside to cool slightly.

Top each paratha with 2 cucumber batons, 4 carrot batons and paneer mixture. Scatter with red onion and extra coriander, to serve.

Note

• Paneer, available from supermarkets, delis and Indian food shops, is a soft, uncured cheese.

• Chaat masala is a sweet-sour spice from Indian food shops. Substitute equal quantities of garam masala and crushed coriander seeds.

• Paratha is a type of Indian flatbread. It is available from supermarkets in packets or in the frozen section of Indian food shops, or make your own with this recipe or this recipe

As seen in Feast magazine, Issue 11, pg85.

Photography by Jason Loucas.