Paneer Tikka Wraps
Crispy-edged paneer cubes marinated in yogurt and spices, pan-seared until golden, then wrapped in soft flatbread with cucumber, tomato, and cooling mint-cilantro sauce. Ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 8 oz paneer, block
- ½ cup plain yogurt
- 1 tsp garam masala
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 4 count flour tortillas (or naan)
- 1 batch cucumber, tomato, and fresh mint or cilantro (chopped), plus salt and pepper to taste
Instructions
- 1
Pat the paneer block dry with paper towels, then place it on a cutting board. Cut straight down through the block into 1-inch cubes, making rows one direction, then the other, like dicing a cheese block. You should have about 16 cubes.
- 2
In a medium bowl, combine the yogurt, garam masala, lemon juice, minced garlic, and minced ginger. Stir with a spoon until evenly mixed and no lumps remain.
- 3
Add the paneer cubes to the yogurt mixture and gently turn them over several times with a spoon until all sides are coated. Let them sit at room temperature for 15 minutes so the flavors soak in.
- 4
While paneer marinates, chop the cucumber and tomato into small pieces roughly the size of peas, then chop the fresh mint or cilantro into thin ribbons. Place each in a separate small bowl.
- 5
Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Use a slotted spoon to lift the paneer cubes from the marinade, letting excess yogurt drip back into the bowl. Arrange the cubes in a single layer in the hot skillet.
- 7
Do not stir. Let the paneer sit undisturbed for 3 minutes until the bottom side turns golden brown and looks crispy, about the color of caramel.
- 8
Use a spatula to turn each cube over. Cook for another 3 minutes until this side is also golden brown and crispy.
- 9
Transfer the paneer to a clean plate. While still hot, drizzle with 1 tablespoon fresh lemon juice and sprinkle lightly with salt and pepper.
- 10
Warm the tortillas one at a time in the still-hot skillet for 15 seconds on each side, until they are soft and pliable. Stack them on a plate.
- 11
Lay one warm tortilla flat. Arrange a quarter of the seared paneer cubes in a line down the center, leaving 2 inches empty on both ends.
- 12
Spoon a small amount of chopped cucumber, tomato, and fresh herbs onto the paneer. Drizzle lightly with any remaining yogurt mixture if desired.
- 13
Fold the left edge of the tortilla over the filling, then fold the right edge over, creating a snug package. Repeat with the remaining three tortillas.
- 14
Serve immediately while the paneer is still warm and the tortilla is soft.
Tools you’ll need
- medium mixing bowl
- cutting board
- sharp chef's knife
- slotted spoon
- 12-inch skillet
- spatula
- 3 small bowls (for cucumber, tomato, herbs)
- paper towels
- measuring spoons
- measuring cups
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
