Paneer tikka wraps recipe
 This vegetarian naan wrap comes stuffed with chunks of paneer in a sticky, fragrant sauce. Add Bombay mix for crunch and plenty of garlic mayo. 250g/9oz paneer, cubed 2 tbsp vegetable oil2 tsp garlic paste2 tsp ginger paste 1 tsp ground turmericpinch salt 250g/9oz paneer, cubed 2 tbsp vegetable oil 2 tsp garlic paste 2 tsp ginger paste 1 tsp ground turmeric pinch salt 2 tsp ground cumin 2 tsp ground coriander½ tsp ground turmeric1 tsp garam masala ½ tsp red chilli powder1 tsp paprika 2 tsp tandoori powder50ml/2fl oz vegetable oil½ tsp nigella seeds2 tbsp tomato purée 3 tbsp tomato ketchup2 tbsp runny honeysalt and freshly ground black pepper 2 tsp ground cumin 2 tsp ground coriander ½ tsp ground turmeric 1 tsp garam masala ½ tsp red chilli powder 1 tsp paprika 2 tsp tandoori powder 50ml/2fl oz vegetable oil ½ tsp nigella seeds 2 tbsp tomato purée 3 tbsp tomato ketchup 2 tbsp runny honey salt and freshly ground black pepper 2 large naansred cabbage, white cabbage and carrot slaw 1 red onion, sliced1 green chilli, sliced sev or Bombay mixchilli sauce garlic mayonnaise 2 large naans red cabbage, white cabbage and carrot slaw 1 red onion, sliced 1 green chilli, sliced sev or Bombay mix chilli sauce garlic mayonnaise Method Put the paneer, oil, garlic, ginger, turmeric and half a teaspoon salt into a bowl. Mix thoroughly, cover and leave at room temperature for a minimum of 30 minutes.Meanwhile, to make the sauce, create a spice mix by combining the cumin, coriander, turmeric, garam masala, chilli powder, paprika and tandoori powder in a bowl.Heat the oil in a frying pan over a high heat, then turn the heat down to medium and add the nigella seeds and spice mix. Cook over a low heat for 2 minutes, so the spice mix soaks up the oil. Add half a teaspoon black pepper, the tomato purée and ketchup, then cook for 2 minutes until the mixture starts to bubble.Add the paneer to the pan and stir well, making sure it’s fully coated in the spice mix. Pour the honey on top, stirring gently, being careful not to break the paneer. Add 150ml water and cover the pan with a lid, stirring occasionally. Cook for 5 minutes over a low heat, or until the paneer is soft (make sure it doesn’t break). Switch the heat off and cover the pan.Warm the naans on a griddle or in a frying pan for 1 minute each side. Divide the paneer between the warm naans, add some slaw, red onion, green chilli, and garnish with crunchy sev, chilli sauce and mayonnaise. Gently roll the wrap tightly and enjoy. Put the paneer, oil, garlic, ginger, turmeric and half a teaspoon salt into a bowl. Mix thoroughly, cover and leave at room temperature for a minimum of 30 minutes. Put the paneer, oil, garlic, ginger, turmeric and half a teaspoon salt into a bowl. Mix thoroughly, cover and leave at room temperature for a minimum of 30 minutes. Meanwhile, to make the sauce, create a spice mix by combining the cumin, coriander, turmeric, garam masala, chilli powder, paprika and tandoori powder in a bowl. Meanwhile, to make the sauce, create a spice mix by combining the cumin, coriander, turmeric, garam masala, chilli powder, paprika and tandoori powder in a bowl. Heat the oil in a frying pan over a high heat, then turn the heat down to medium and add the nigella seeds and spice mix. Cook over a low heat for 2 minutes, so the spice mix soaks up the oil. Add half a teaspoon black pepper, the tomato purée and ketchup, then cook for 2 minutes until the mixture starts to bubble. Heat the oil in a frying pan over a high heat, then turn the heat down to medium and add the nigella seeds and spice mix. Cook over a low heat for 2 minutes, so the spice mix soaks up the oil. Add half a teaspoon black pepper, the tomato purée and ketchup, then cook for 2 minutes until the mixture starts to bubble. Add the paneer to the pan and stir well, making sure it’s fully coated in the spice mix. Pour the honey on top, stirring gently, being careful not to break the paneer. Add 150ml water and cover the pan with a lid, stirring occasionally. Cook for 5 minutes over a low heat, or until the paneer is soft (make sure it doesn’t break). Switch the heat off and cover the pan. Add the paneer to the pan and stir well, making sure it’s fully coated in the spice mix. Pour the honey on top, stirring gently, being careful not to break the paneer. Add 150ml water and cover the pan with a lid, stirring occasionally. Cook for 5 minutes over a low heat, or until the paneer is soft (make sure it doesn’t break). Switch the heat off and cover the pan. Warm the naans on a griddle or in a frying pan for 1 minute each side. Divide the paneer between the warm naans, add some slaw, red onion, green chilli, and garnish with crunchy sev, chilli sauce and mayonnaise. Gently roll the wrap tightly and enjoy. Warm the naans on a griddle or in a frying pan for 1 minute each side. Divide the paneer between the warm naans, add some slaw, red onion, green chilli, and garnish with crunchy sev, chilli sauce and mayonnaise. Gently roll the wrap tightly and enjoy.