What are the main ingredients in Tandoori Paneer Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

What is the nutritional information of Tandoori Paneer Wraps?

Calories: 1065, Carbs: 125 grams, Fat: grams, Protein: 43.2 grams, Sugar: 38.9 grams, Salt: 1559 grams

How do I prepare Tandoori Paneer Wraps?

VEGGIE MEDLEY: Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). SAY ‘CHEESE’: In a bowl, coat the paneer slabs in a drizzle of oil, the NOMU rub, and seasoning. Set aside. CHOP & TOAST: Rinse, pick & roughly chop the mixed herbs. Set aside. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. LET’S BLEND IN: Place the chopped herbs in a blender with ½ the toasted nuts, the chopped chilli (to taste), the yoghurt, the lemon juice, and the apple pieces. Blend until smooth. Loosen with water in 10ml increments until drizzling consistency. Remove from the blender and season. GRILLED PANEER: When the roast has 5-6 minutes remaining, remove the tray from the oven and move the roast veg to one side. Turn the oven up to the grill setting and spread the marinated paneer slices on the other half of the tray. Return to the oven for the remaining time. ON TO THE ROTI: While the paneer is in the oven, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. HOW GOOD IS THAT?!: Layer the warm rotis with the roasted veggies, the baked paneer, and the apple matchsticks. Drizzle over the creamy green chutney, scatter over the remaining nuts, and fold up! Serve any remaining filling on the side.

What should be prepared from my kitchen to make Tandoori Paneer Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender

Tandoori Paneer Wraps

Name: Tandoori Paneer Wraps
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender

Prepare your palate for a unique meal, using ingredients such as paneer cheese and a homemade green chutney that will surely be culinary firsts! Toasted roti is loaded with oven roasted carrots & onions, grilled slabs of paneer cheese, apple matchsticks, and a scrumptious sauce featuring chilli, fresh herbs, nuts, yoghurt, lemon juice & apple.

Tandoori Paneer Wraps

with a herby sauce & fresh apple

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Apple
Carrot
Cashew Nuts
Fresh Chilli
Fresh Chillies
Greek Yoghurt
Lemon Juice
Mixed Herbs
NOMU Tandoori Rub
Onion
Onions
Paneer Cheese
Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender

Serves 1

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SAY ‘CHEESE’
In a bowl, coat the paneer slabs in a drizzle of oil, the NOMU rub, and seasoning. Set aside.
CHOP & TOAST
Rinse, pick & roughly chop the mixed herbs. Set aside. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S BLEND IN
Place the chopped herbs in a blender with ½ the toasted nuts, the chopped chilli (to taste), the yoghurt, the lemon juice, and the apple pieces. Blend until smooth. Loosen with water in 10ml increments until drizzling consistency. Remove from the blender and season.
GRILLED PANEER
When the roast has 5-6 minutes remaining, remove the tray from the oven and move the roast veg to one side. Turn the oven up to the grill setting and spread the marinated paneer slices on the other half of the tray. Return to the oven for the remaining time.
ON TO THE ROTI
While the paneer is in the oven, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HOW GOOD IS THAT?!
Layer the warm rotis with the roasted veggies, the baked paneer, and the apple matchsticks. Drizzle over the creamy green chutney, scatter over the remaining nuts, and fold up! Serve any remaining filling on the side.

Carrot - 120g
Onion - 1
Paneer Cheese - 100g
NOMU Tandoori Rub - 10ml
Mixed Herbs - 6g
Cashew Nuts - 10g
Fresh Chilli - 1
Greek Yoghurt - 40ml
Lemon Juice - 10ml
Apple - 1
Rotis - 2

Download the Recipe

Serves 2

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
SAY ‘CHEESE’
In a bowl, coat the paneer slabs in a drizzle of oil, the NOMU rub, and seasoning. Set aside.
CHOP & TOAST
Rinse, pick & roughly chop the mixed herbs. Set aside. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S BLEND IN
Place the chopped herbs in a blender with ½ the toasted nuts, the chopped chilli (to taste), the yoghurt, the lemon juice, and the apple pieces. Blend until smooth. Loosen with water in 10ml increments until drizzling consistency. Remove from the blender and season.
GRILLED PANEER
When the roast has 5-6 minutes remaining, remove the tray from the oven and move the roast veg to one side. Turn the oven up to the grill setting and spread the marinated paneer slices on the other half of the tray. Return to the oven for the remaining time.
ON TO THE ROTI
While the paneer is in the oven, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HOW GOOD IS THAT?!
Layer the warm rotis with the roasted veggies, the baked paneer, and the apple matchsticks. Drizzle over the creamy green chutney, scatter over the remaining nuts, and fold up! Serve any remaining filling on the side.

Carrot - 240g
Onion - 1
Paneer Cheese - 200g
NOMU Tandoori Rub - 20ml
Mixed Herbs - 10g
Cashew Nuts - 20g
Fresh Chilli - 1
Greek Yoghurt - 80ml
Lemon Juice - 20ml
Apple - 1
Rotis - 4

Download the Recipe

Serves 3

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SAY ‘CHEESE’
In a bowl, coat the paneer slabs in a drizzle of oil, the NOMU rub, and seasoning. Set aside.
CHOP & TOAST
Rinse, pick & roughly chop the mixed herbs. Set aside. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S BLEND IN
Place the chopped herbs in a blender with ½ the toasted nuts, the chopped chilli (to taste), the yoghurt, the lemon juice, and the apple pieces. Blend until smooth. Loosen with water in 10ml increments until drizzling consistency. Remove from the blender and season.
GRILLED PANEER
When the roast has 5-6 minutes remaining, turn the oven up to the grill setting and spread the marinated paneer slices on a separate roasting tray. Pop the tray into the oven for the remaining time.
ON TO THE ROTI
While the paneer is in the oven, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HOW GOOD IS THAT?!
Layer the warm rotis with the roasted veggies, the baked paneer, and the apple matchsticks. Drizzle over the creamy green chutney, scatter over the remaining nuts, and fold up! Serve any remaining filling on the side.

Carrot - 360g
Onions - 2
Paneer Cheese - 300g
NOMU Tandoori Rub - 30ml
Mixed Herbs - 16g
Cashew Nuts - 30g
Fresh Chillies - 2
Greek Yoghurt - 125ml
Lemon Juice - 30ml
Apple - 1
Rotis - 6

Download the Recipe

Serves 4

VEGGIE MEDLEY
Preheat the oven to 200°C. Spread the carrot & onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
SAY ‘CHEESE’
In a bowl, coat the paneer slabs in a drizzle of oil, the NOMU rub, and seasoning. Set aside.
CHOP & TOAST
Rinse, pick & roughly chop the mixed herbs. Set aside. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
LET’S BLEND IN
Place the chopped herbs in a blender with ½ the toasted nuts, the chopped chilli (to taste), the yoghurt, the lemon juice, and the apple pieces. Blend until smooth. Loosen with water in 10ml increments until drizzling consistency. Remove from the blender and season.
GRILLED PANEER
When the roast has 5-6 minutes remaining, turn the oven up to the grill setting and spread the marinated paneer slices on a separate roasting tray. Pop the tray into the oven for the remaining time.
ON TO THE ROTI
While the paneer is in the oven, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HOW GOOD IS THAT?!
Layer the warm rotis with the roasted veggies, the baked paneer, and the apple matchsticks. Drizzle over the creamy green chutney, scatter over the remaining nuts, and fold up! Serve any remaining filling on the side.