Spinach and paneer wrap with mushrooms recipe
 If you can't be bothered to make all the bits, this spinach and paneer wrap works well without the mushrooms. I sometimes make this with tofu when I have some lying around. 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped6 tbsp roasted and salted peanuts2-3 tbsp lemon juice, or to taste1 tbsp vegetable oilsalt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 225g/8oz baby spinach leaves, washed 45g/1¾oz fresh coriander, leaves and stalks 6 large garlic cloves, peeled 5cm/2in piece fresh ginger, peeled and roughly chopped 6 tbsp roasted and salted peanuts 2-3 tbsp lemon juice, or to taste 1 tbsp vegetable oil salt and freshly ground black pepper 1-3 green chillies, seeds removed, roughly chopped (optional) 75ml/2½fl oz Greek-style yoghurt1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder2 tsp crushed garlic1 rounded tsp grated ginger2 tsp gram floursalt, to taste2 tsp lemon juice¼-½ tsp red chilli powder, or to taste2 tsp vegetable oil2 tbsp water200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 75ml/2½fl oz Greek-style yoghurt 1 tsp each garam masala, ground cumin, ground fennel seeds and green cardamom powder 2 tsp crushed garlic 1 rounded tsp grated ginger 2 tsp gram flour salt, to taste 2 tsp lemon juice ¼-½ tsp red chilli powder, or to taste 2 tsp vegetable oil 2 tbsp water 200g/7oz Portobello mushrooms, cleaned, boiled for 15 minutes, cooled and thickly sliced 2 tbsp vegetable oil100ml/3½fl oz water300-350g/10-12oz paneer, cut into 2.5cm/1in cubes½ small onion, thinly sliced 2 tbsp vegetable oil 100ml/3½fl oz water 300-350g/10-12oz paneer, cut into 2.5cm/1in cubes ½ small onion, thinly sliced 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cookingYou'll need 5-6 wooden skewers, soaked in water for half an hour 5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last five minutes of cooking You'll need 5-6 wooden skewers, soaked in water for half an hour Method For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth.For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.Preheat the oven to 200C/400F/Gas 6.For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften.Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture.To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the spinach paste, place all the spinach paste ingredients into a blender and blend until smooth. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. For the tandoori mushrooms, place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. For the paneer, heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes, or until the paste starts to thicken. Add the paneer and the onion and cook for another minute, or until the onion just starts to soften. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. Meanwhile, thread the marinated mushrooms onto skewers, place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes, turning halfway through the cooking time. Once cooked, add the mushrooms to the paneer mixture. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. To serve, divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal. Recipe tips You can use a stick blender to puree the spinach.