Paneer, mushroom and spinach wraps

Paneer, mushroom and spinach wraps

Indian Food Made Easy
Vanessa Courtier

This vegetarian wrap has enough flavours and textures to please all palates. The tandoori mushrooms add meatiness and depth of flavour and the paneer adds freshness, while the spinach paste brings all the flavours together. If you don’t have time to make all the different elements, the wrap works just as well without the mushrooms or without the paneer; the spinach paste is the only essential ingredient.



Quantity Ingredient
75ml greek-style thick yoghurt
3/4 teaspoon each garam masala, ground cumin, fennel and green cardamom powder
2 teaspoons garlic paste
1 rounded teaspoon ginger paste
2 teaspoons gram flour
salt, to taste
2 teaspoons lemon juice
1/4-1/2 teaspoon red chilli powder, or to taste
2 teaspoons vegetable oil
2 tablespoons water

Spinach paste

Quantity Ingredient
225g baby spinach leaves, washed
45g fresh coriander, leaves and stalks
15g garlic, peeled
15g fresh ginger, peeled and roughly chopped
6 tablespoons roasted and salted peanuts
2-3 tablespoons lemon juice, or to taste
1 tablespoon vegetable oil
salt and freshly ground black pepper
1-3 green chillies, (optional)

Wrap ingredients

Quantity Ingredient
200g portobello mushrooms
6 wooden skewers, soaked in water for 30 minutes
300-350g Paneer, or to taste, cut into 2.5cm cubes
2 tablespoons vegetable oil, for frying, plus extra for oiling pan
100ml water
1/2 small onion, peeled and thinly sliced
5 flour tortillas


  1. Clean the mushrooms, then boil them in water for 15 minutes. Drain and leave to cool, then slice thickly.
  2. Blend all the marinade ingredients to a smooth paste and tip into a non-metallic bowl. Add the mushrooms to the marinade and leave for 20 minutes.
  3. Preheat the oven to 200°C and oil a roasting tin. Thread the mushrooms, well-coated in the marinade, onto the skewers and bake in the oven for 20 minutes, turning halfway. Once cooked, add to a bowl with the paneer.
  4. Blend all the ingredients for the spinach paste to a smooth paste. Heat the oil in a large non-stick saucepan or frying pan and add the spinach paste and 100ml water. Cook over a moderate heat for about 15 minutes until it starts to thicken and become smooth and creamy. Add the paneer, mushrooms and onion and cook for another minute or until the onion just starts to wilt.
  5. Meanwhile, wrap the tortillas in foil and warm in the oven for a few minutes. Divide the filling into five portions and wrap each in one of the tortillas. Roll up and cut in half on the diagonal.
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