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Paneer, Mushroom and Spinach Wrap

Vegetarian wraps filled with marinated tandoori mushrooms, a spiced spinach peanut paste, and sautéed paneer cubes in flour tortillas.

VegetarianIndianLunchPaneerMushroomSpinach
Estimated Nutrition
Calories
509.7
kcal / serving
2548.5 kcal total
Carbs
33.2g
per serving
165.8 g total
Fat
31.6g
per serving
158.2 g total
Protein
22.5g
per serving
112.4 g total
Cook Time
30
minutes
Serves
5
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
75
ml
Greek-Style Yoghurt
for marinade
325
g
Paneer
cut into 2.5cm cubes
Fruits
3
tbsp
Lemon Juice
to taste
2
tsp
Lemon Juice
for marinade
GrainsCereals
2
tsp
Gram Flour
5
piece
Flour Tortillas
ready-made
Liquids
2
tbsp
Water
for marinade
100
ml
Water
for cooking paste
NutsSeeds
45
g
Coriander
leaves and stalks
6
piece
Garlic
peeled cloves
6
tbsp
Peanuts
roasted and salted
1
g
Salt
to taste
1
g
Black Pepper
to taste
1
tsp
Garam Masala
1
tsp
Ground Cumin
1
tsp
Ground Fennel Seeds
1
tsp
Green Cardamom Powder
2
tsp
Garlic
crushed
0.5
tsp
Red Chilli Powder
to taste
OilsFats
1
tbsp
Vegetable Oil
for spinach paste
2
tsp
Vegetable Oil
for marinade
2
tbsp
Vegetable Oil
for paneer pan
Vegetables
225
g
Baby Spinach
washed
5
cm
Ginger
peeled and roughly chopped
2
piece
Green Chillies
seeds removed, roughly chopped
1
tsp
Ginger
grated
200
g
Portobello Mushrooms
cleaned, boiled for 15 minutes, cooled and thickly sliced
0.5
piece
Onion
thinly sliced

Method

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