Paneer Tikka Wrap

Ingredients

• 12 oz paneer cheese, cut into 1-inch cubes
• ½ cup plain full-fat Greek yogurt
• 1 teaspoon garam masala
• ½ teaspoon kasuri methi (dried fenugreek leaves)
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric powder
• ¾ teaspoon Kashmiri chili powder
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon salt
• 1 whole 1 large red or yellow bell pepper, cut into 1-inch pieces
• 1 whole 1 medium red onion, cut into 1-inch pieces
• 2 tablespoon vegetable oil for brushing
• ½ cup plain full-fat yogurt
• ¼ cup fresh mint leaves, roughly chopped
• ¼ cup fresh cilantro leaves, roughly chopped
• ½ tablespoon fresh lemon juice
• 1 pinch salt to taste
• 4 pieces warm naan or roti flatbread
• 1 medium fresh tomato, sliced
• ½ medium fresh cucumber, sliced into batons

Instructions

1. 1

   In a medium bowl, combine 0.5 cup plain Greek yogurt, 1 teaspoon garam masala, 0.5 teaspoon kasuri methi, 0.5 teaspoon ground cumin, 0.25 teaspoon turmeric powder, 0.75 teaspoon Kashmiri chili powder, 1 tablespoon fresh lemon juice, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, and 0.5 teaspoon salt. Stir until smooth and well combined. The mixture should be a deep golden-orange color.

2. 2

   Add 12 ounces of paneer cubes, 1 large bell pepper cut into 1-inch pieces, and 1 medium red onion cut into 1-inch pieces to the marinade. Gently fold everything together, making sure all the paneer and vegetables are evenly coated. Let sit at room temperature for 5 minutes while you prepare your grill or skillet — this brief marinating time allows the flavors to start penetrating.

3. 3

   Preheat a grill pan or large cast iron skillet over medium-high heat for 2 minutes. You want it hot enough that a drop of water sizzles immediately on contact. Lightly brush the hot surface with vegetable oil.

4. 4

   Working in batches so you don't crowd the pan, thread paneer cubes, bell pepper pieces, and onion pieces alternately onto 4 metal skewers (or wooden skewers soaked in water for 20 minutes). Place the skewers directly on the hot grill pan, leaving space between them. You'll cook 2 skewers at a time.

5. 5

   Grill for 2-3 minutes on each side, rotating a quarter turn when you see dark charred spots appear on the paneer and vegetables. You're looking for golden-brown char marks, not burnt black — the paneer should have firm, caramelized edges. The vegetables should be tender-crisp and slightly softened, about 10 minutes total for all skewers.

6. 6

   Make the yogurt sauce: In a small bowl, stir together 0.5 cup plain yogurt, 0.25 cup roughly chopped fresh mint, 0.25 cup roughly chopped fresh cilantro, 0.5 tablespoon fresh lemon juice, and a pinch of salt. The sauce should be creamy and flecked with green herbs.

7. 7

   Gently warm 4 naan or roti flatbreads over the same grill pan for 30 seconds per side, or wrap them in a clean kitchen towel to keep them warm and pliable.

8. 8

   Lay one warm flatbread on a clean cutting board. Spread 2 tablespoons of the cilantro-mint yogurt sauce across the center. Slide the paneer and vegetables from one skewer directly onto the sauce. Top with 2-3 slices of fresh tomato and a few cucumber batons.

9. 9

   Fold the top edge of the flatbread down over the filling, then fold in the left and right sides, creating a secure packet. Wrap the bottom in foil or parchment paper to catch any drips. Repeat with remaining flatbreads and filling. Serve immediately while the paneer is still warm and the yogurt sauce is cold — the contrast is essential to the dish.

Tools you’ll need

• medium mixing bowl
• small mixing bowl
• grill pan or 12-inch cast iron skillet
• 4 metal or wooden skewers
• instant-read thermometer (optional)
• cutting board
• chef's knife
• microplane grater (for ginger)
• foil or parchment paper

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