Paneer Tikka Wrap

Ingredients

• 8 oz paneer, pressed and cubed
• ½ cup plain Greek yogurt
• 2 tablespoons fresh lemon juice
• 1.5 teaspoons garam masala
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon turmeric powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon kosher salt
• 1 teaspoon fresh ginger, minced
• 2 clove garlic cloves, minced
• 1 medium 1 red bell pepper, cut into 1-inch squares
• ½ medium 1 red onion, cut into 1-inch chunks
• 2 large naan or Indian flatbread
• ¼ whole milk yogurt, plain
• ¼ cup fresh cilantro leaves
• 3 tablespoons fresh mint leaves
• ¼ medium red onion, thinly sliced
• ½ medium cucumber, cut into thin batons
• 2 tablespoons hot pickle or achaar
• 1 tablespoon extra-virgin olive oil

Instructions

1. 1

   Pat 8 oz of pressed paneer completely dry with paper towels — this helps it absorb the marinade and creates better browning. Cut it into 1-inch cubes and set aside in a medium bowl.

2. 2

   In a separate bowl, combine 0.5 cup Greek yogurt, 2 tablespoons fresh lemon juice, 1.5 teaspoons garam masala, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.25 teaspoon turmeric, 0.25 teaspoon cayenne, and 0.5 teaspoon kosher salt. Whisk together until smooth.

3. 3

   Peel a 1-inch piece of fresh ginger and mince it finely on a cutting board. Mince 2 garlic cloves until they're nearly a paste. Add both to the yogurt mixture and stir well.

4. 4

   Pour the marinade over the paneer cubes and fold gently to coat every piece. Cut 1 medium red bell pepper into 1-inch squares, removing seeds and white pith. Cut 0.5 medium red onion into 1-inch chunks. Add both to the bowl and fold gently to combine. Let sit at room temperature for 15 minutes — this is enough time for the flavors to begin penetrating the paneer.

5. 5

   Set a 10-inch cast iron skillet or grill pan over medium-high heat. Let it preheat for 2 minutes until a drop of water dances and evaporates immediately — the high heat creates a charred exterior while keeping the paneer creamy inside.

6. 6

   Using a slotted spoon, remove the paneer, peppers, and onions from the marinade and add them to the hot skillet in a single layer. Discard excess marinade. Do not stir for the first 3 minutes — you want a golden, charred crust on the first side. You'll hear an aggressive sizzle and smell the spices toasting.

7. 7

   Using tongs or a wooden spoon, gently turn the pieces and cook for another 2–3 minutes on the second side until the paneer is spotted with dark brown char marks and the peppers have blistered edges. The paneer should be firm but creamy when you press it gently with tongs.

8. 8

   Transfer the cooked paneer tikka to a clean plate and keep warm.

9. 9

   Warm 2 large naan or flatbreads by laying them directly over a medium flame for 15–20 seconds per side, or placing them in the skillet for 30 seconds per side until pliable and lightly charred. This makes them easier to fold and adds color and flavor. Lay them flat on a cutting board.

10. 10

    Spread 2 tablespoons of plain whole milk yogurt down the center of each naan, leaving a 1-inch border on all sides — this acts as a cooling, creamy base that helps bind the wrap.

11. 11

    Divide the warm paneer tikka between the two naan, arranging it in the center. Top each with 0.125 cup fresh cilantro leaves, 1.5 tablespoons fresh mint leaves (torn by hand), 0.125 medium red onion thinly sliced, and 0.25 medium cucumber cut into thin batons. These fresh, cool elements contrast beautifully with the warm, charred paneer.

12. 12

    Spoon 1 tablespoon of hot pickle or achaar onto each wrap — the heat and tang cut through the richness of the paneer and yogurt. Drizzle each with 0.5 tablespoon of extra-virgin olive oil.

13. 13

    Fold the bottom third of the naan up over the filling, fold in the sides, and roll tightly toward you to create a secure wrap. Wrap the bottom in foil or parchment to catch any drips. Serve immediately while the paneer is still warm and the vegetables are crisp.

Tools you’ll need

• medium mixing bowl
• small mixing bowl
• whisk
• cutting board
• chef's knife
• 10-inch cast iron skillet or grill pan
• slotted spoon
• wooden spoon or tongs
• clean plate
• paper towels

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