Tag Archives: vegetarian wraps

Masala paneer, roasted red pepper and spinach wraps

21 Mar

Recipe 5: Masala paneer, roasted red pepper and spinach wraps

I was in London the other day in the wrong shoes.

It was an experience I would have, a few years ago not imagined myself having.   As the wind gave me a totally dishevelled look, my mind felt the same for a while because I was in a meeting within a pub around the corner from the Bank of England, where I worked many years ago, except the meeting was not financial, pricing or lecturing related. My water tasted faintly of beer, the table looked outwards. People in shiny shoes hurried past me, lots of purple shoes. They were not purple/maroon when I was working around there. Workmen told me they did not know where number 21 was even though they were standing two doors away and I could not find any macaroons.

I left my meeting feeling hungry and the air had left me.  I combed through the local eateries for a vegetarian sandwich, a humble request. Dry falafel wraps, stinky red onion humus and thick slabs of cheese with chunky pickle. I get frustrated without food but I just did not fancy any of those ‘options’. I was turning into the angry hungry girl I was when I worked in the corporate offices where the restaurants offered burritos, salad, jacket potato and something else that I did not fancy in the restaurant at work.  This is why I make my own.

The folk from Savera paneer sent me some paneer recently and I made lots of wraps for,’lunch on the go’. I found the paneer moist, spongy and a great sponge for flavours.  Some packaged paneer can feel rubbery but this one was closer to the homemade stuff. I recommend eating these wraps when the paneer hot, so if you can keep the paneer hot and heat it up in the microwave when you are ready to eat, all the better. The spicy and succulent paneer contrasts well sweet red roasted peppers and crisp, raw spinach.  As far as vegetarian fast food goes, this is immensely tasty and makes for a quick and easy meal.

 

Ingredients to make 8 wraps/ to serve 4-6
Prep time: 30 minutes
Cooking time: 10 minutes

Two large red peppers
One medium red onion, finely diced
100g chopped, tinned tomatoes
2 tbsp. cooking oil
½ tsp. ground turmeric
1 tsp. cumin seeds
4-5 curry leaves
Salt to taste
1-2 green chillies, finely chopped
1 tsp. coriander powder
¾ tsp. garam masala
¾ tsp. paprika
1 tbsp. lemon juice
275g grated paneer
100g baby spinach leaves, washed and dried
8 plain flour tortilla
Cooks tip; remove any excess liquid from the paneer before marinating it by wrapping it in kitchen paper and letting it rest for 15-20 minutes.
Method
1. Roast the peppers by placing them in the oven at 180 degrees until they start to blister and brown. It should take 30-40 minutes depending on your oven. When the peppers have cooled to handling temperature, put them into a food bag and let the skin slip off. Cut each pepper into 8, thick slices.
2. To make the paneer filling heat the cooking oil in a non-stick pan and then add the cumin seeds, turmeric, curry leaves and chillies and allow the cumin seeds to sizzle before introducing the onion.
3. Add salt to the onion and sauté until the onion has softened before stirring in the paneer, paprika, garam masala, and coriander powder and lemon juice.
4. Now add the chopped, tinned tomatoes and cook the paneer for 7-8 minutes before turning off the heat.
5. Heat the tortilla wraps per the packet instructions and then places a generous handful of spinach leaves in the centre. Next add a couple of thick slices of roasted red pepper and two dessert spoons of paneer. Fold the tortilla into a wrap.

This is a sponsored post. Any views expressed are my own.

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