The freshness of spinach and paneer add depth of flavour alongwith the mushrooms to this vegetarian wholesome snack. The mushrooms are mildly roasted, the spinach is ground into a fine paste while the paneer is softened, resulting in an unusually textured wrap. Apart from looking quite presentable on a special table spread, it is nutritious and easy to digest.
The spinach paste is the only essential ingredient, one can be a more creative and substitute mushrooms with some other tandoori vegetables. So, go ahead and try this vegetarian delight.
Spinach paste
225g baby spinach leaves, washed
45g fresh coriander, leaves and stalks
15g garlic (approximately 6 large cloves), peeled
15g fresh ginger, peeled and roughly chopped
6 tbsp roasted and salted peanuts
2-3 tbsp lemon juice, or to taste
1 tbsp vegetable oil
salt and freshly ground black pepper
1-3 green chillies (optional)
200g portobello mushrooms
6 wooden skewers, soaked in water for 30 minutes
300-350g paneer cut into 2.5cm cubes
2 tbsp vegetable oil, for frying, plus extra for oiling pan
100ml water
1 ⁄2 small onion, peeled and thinly sliced
5 flour tortillas
Marinade
75ml thick yoghurt
3⁄4 tsp each garam masala, ground
cumin, fennel and green cardamom powder
2 tsp garlic paste
1 rounded tsp ginger paste
2 tsp gram flour
salt, to taste
2 tsp lemon juice
1⁄4 – 1 ⁄2 tsp red chilli powder, or to taste
2 tsp vegetable oil
2 tbsp water
Clean the mushrooms, then boil them in water for 15 minutes. Drain and leave to cool, then slice thickly. 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. Preheat the oven to 200°C/400°F/gas mark 6 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. 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. 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.
And, your stylish wraps are ready.
