PANEER KATHI ROLL

These wraps are quick to prepare once the paneer has been marinated.

SERVES 4 PREP 30min, plus marinating COOK about 10min

FOR THE MARINADE

• 100g plain yogurt

• 2.5cm piece fresh root ginger, peeled and grated

• 2 garlic cloves, crushed

• ¼tsp each garam masala, chilli powder, ground cumin and turmeric

• ½tbsp tomato purée

• 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

• Juice and zest (finely grated) ½ lemon

• 2tbsp plain yogurt

• 25g cashews

TO COOK AND SERVE

• 2tbsp vegetable oil

• 4 chapatis

• 1 carrot, julienned

• ½ red onion, finely sliced

• 1 green pepper, deseeded and sliced

1 Make 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).

2 Make 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.

3 Next, heat 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.

4 To serve, spoon paneer in a line down the middle of each chapati, then add some carrot, onion and pepper. Top with a spoonful of chutney. Roll up and serve.

PER SERVING: CALS 502; FAT 29G; SAT FAT 13G; CARBS 34G