BBC Good Food Magazine

Tandoori paneer wraps & green chutney

We love to make these punchy wraps when we have guests. Everyone builds their own, so they can add as much or as little filling as they like.


SERVES 4 PREP 20 mins plus at least 1 hr marinating COOK 30 mins EASY V

100g Greek yogurt

2-3 tsp tandoori masala powder or paste

400g paneer, sliced into 1cm thick strips

1 batch of vegetable traybake (left)

For the green chutney

100g coriander small handful of mint leaves small handful of cashew nuts

1-2 garlic cloves

1 small apple, peeled, cored and finely chopped

1 chilli (optional)

1 lemon, juiced

For the easy instant naan (makes 6)

250g self-raising flour, plus extra for dusting

250g Greek yogurt

1 tsp nigella seeds melted butter or ghee, to serve

Mix the Greek yogurt and tandoori powder or paste together in a large bowl, then add the paneer strips and toss to coat. Leave to marinate for at least 1 hr, or overnight.

Make the green chutney by blending all the ingredient­s with 3 tbsp water in a food processor until you have a smooth paste – add a splash more water if it’s too thick.

Will keep chilled in an airtight container for three days or frozen for three months. Defrost in the fridge fully overnight.

To make the naan, mix the flour, yogurt and nigella seeds together with 1/4 tsp salt until combined. Split the dough into 6-8 balls, then roll each out to about 2cm thick on a generously floured surface. Heat a frying pan over a medium heat and dry-fry the naan for 2 mins until you see bubbles and they begin to brown. Flip and cook the other side for 2-3 mins. Keep them warm in a low oven or set aside until needed. Will keep frozen for up to three months. Defrost fully in the fridge and warm in a low oven or toaster before serving. Drizzle with a little melted butter or ghee before serving.

Heat the grill to the highest setting. Put the paneer strips on a baking tray and grill for 5-6 mins on each side, until they start to brown. Alternativ­ely, roast in the baking tray when cooking the vegetable traybake (left). Toss with the roasted veg, then serve with the green chutney and naan.

GOOD TO KNOW calcium • iron • fibre • vit c • folate • 4 of 5-a-day

PER SERVING 826 kcals • fat 44g • saturates 21g

• carbs 61g • sugars 18g • fibre 11g • protein 40g

• salt 1.7g

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