This recipe is adapted from Anjum Anand’s, Paneer, mushroom and spinach wrap from Indian Food Made Easy. If you haven’t watched the show, it’s a great series created to show just how easy and simple it is to make your own Indian feasts, rather than getting Indian takeout.

I’d recommend watching the series, as there’s been more than this fantastic dish to come out of it! You’ll sit there salivating.

As for this adaption, I didn’t have all the spices necessary and have made a few additions to allow for this. I’m sure it just as great as the original!

Serves:

• eight wraps

Ingredients:

• eight tortilla wraps

Spinach paste

• 2 handfuls of baby spinach
• 1/2 handful of coriander
• 1 tsp garlic mince
• 1/2 tsp ginger mince
• 6 tsp raw peanuts
• 3 tsp lemon juice
• 1 tsp olive oil
• salt and pepper

Tandoori Mushrooms

• 75ml Greek-style Yoghurt
• 1 tsp Garam Masala
• 1 tsp ground Cumin
• 1 tsp sage
• 1 tsp ground cardamon powder
• 1 tsp garlic mince
• 1/2 tsp ginger mince
• 2 tsp Besan flour
• pinch salt
• 2 tsp lemon juice
• 1/4 tsp chilli powder
• 2 tsp olive oil
• 2 tbs water
• 250 grams sliced mushrooms

Paneer

• 500 grams paneer
• olive oil for shallow frying

Instructions:

1. Blend all the ingredients for the spinach paste in a blender and set aside.
2. Blend the ingredients for the tandoori mushrooms minus the mushrooms into the blender.  Soak the sliced mushrooms in the mixture for5 minutes.
3. Cut the paneer into large cubes and in a little oil, brown off each side.
4. Mix in the spinach paste to the paneer and simmer for 10 minutes.
5. Brown the tandoori mushrooms in a pan on each side.
6. Warm the tortillas in the microwave.
7. Layer the tortilla with some paneer and mushrooms and serve!