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
Tandoori Paneer Wraps
with a herby sauce & fresh apple
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Tandoori Paneer Wraps?
The preparation time for Tandoori Paneer Wraps with a herby sauce & fresh apple is between 30 and 45 minutes.
What is the total time required to make Tandoori Paneer Wraps with a herby sauce & fresh apple?
The total time required to make Tandoori Paneer Wraps with a herby sauce & fresh apple is between 40 and 55 minutes.
How many servings does Tandoori Paneer Wraps provide?
4 servings
What are the main ingredients in Tandoori Paneer Wraps?
Apple, Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Greek Yoghurt, Lemon Juice, Mixed Herbs, NOMU Tandoori Rub, Onion, Onions, Paneer Cheese, Rotis
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?
Apple, Carrot, Cashew Nuts, Fresh Chilli, Fresh Chillies, Greek Yoghurt, Lemon Juice, Mixed Herbs, NOMU Tandoori Rub, Onion, Onions, Paneer Cheese, Rotis
How many calories does Tandoori Paneer Wraps have?
1065 calories
How much fat content does Tandoori Paneer Wraps have?
grams
Woolies Products in this dish
