Grilled Palak Paneer Wraps

These vibrant and fresh Grilled Palak Paneer Wraps, Indian street style, are inspired by Saliha Mahmood Ahmed recipe, from her book ‘The Kitchen Prescription’.
Serves 4 people.

Ingredients
For the Marinade
6 garlic cloves
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp chilli flakes
juice of ½ lemon
2 tbsp extra virgin olive oil
handful baby spinach leaves
handful fresh coriander leaves
pinch of salt to taste

For the Paneer Wraps
500g block paneer, cut into fish finger-sized pieces
½ red onion, thinly sliced
1 large tomato, thinly sliced
large handful of spinach leaves
1 tbsp lemon juice
½ tsp red chilli powder (optional)
200g natural yoghurt
4 wholemeal flatbreads, wraps, roti or naan
pinch of salt to taste
½ tsp chaat masala
black pepper
olive oil

Method
– Add all the ingredients for the marinade to a blender and blitz until smooth.

– In a large bowl, add the sliced paneer. You can make your own by following this recipe. Add half the marinade and thoroughly coat each piece of paneer.

– In another large bowl, add the red onion, chopped tomato, spinach leaves, lemon juice, salt, black pepper, red chilli powder, chaat masala, and a generous drizzle of olive oil. Mix well.

– In a small bowl, add the natural yoghurt and the rest of the marinade. Mix well.

– Add 1 tbsp of oil to a hot pan or griddle. Add the paneer pieces and fry until golden.

– To assemble the wraps, toast the flatbreads or other breads under the grill or in a toaster. Top the flatbreads with a handful of the salad followed by paneer and a generous drizzle of the yoghurt dressing. Wrap them up and serve them immediately.

I hope you love it as much as I did!