This vegetarian wrap has enough flavours and textures to please all palates. The tandoori mushrooms add meatiness and depth of flavour and the paneer adds freshness, while the spinach paste brings all the flavours together. If you don’t have time to make all the different elements, the wrap works just as well without the mushrooms or without the paneer; the spinach paste is the only essential ingredient.

Spinach paste

225g baby spinach leaves, washed

45g fresh coriander, leaves and stalks

15g garlic (approximately 6 large

cloves), peeled

15g 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 (optional)

200g portobello mushrooms

6 wooden skewers, soaked in water for

30 minutes

300–350g paneer, or to taste (see

page 26), cut into 2.5cm cubes

2 tbsp vegetable oil, for frying, plus

extra for oiling pan

100ml water

1 ⁄2 small onion, peeled and thinly sliced

5 flour tortillas

Serves 5

Marinade

75ml Greek-style thick yoghurt

3⁄4 tsp each garam masala, ground

cumin, fennel and green cardamom

powder

2 tsp garlic paste

1 rounded tsp ginger paste

2 tsp gram flour

salt, to taste

2 tsp lemon juice

1⁄4 – 1 ⁄2 tsp red chilli powder, or to taste

2 tsp vegetable oil

2 tbsp water

Clean the mushrooms, then boil them in water for 15 minutes. Drain and leave to cool, then slice thickly. Blend all the marinade ingredients to a smooth paste and tip into a non-metallic bowl. Add the mushrooms to the marinade and leave for 20 minutes. Preheat the oven to 200°C/400°F/gas mark 6 and oil a roasting tin. Thread the mushrooms, well-coated in the marinade, onto the skewers and bake in the oven for 20 minutes, turning halfway. Once cooked, add to a bowl with the paneer. Blend all the ingredients for the spinach paste to a smooth paste. Heat the oil in a large non-stick saucepan or frying pan and add the spinach paste and 100ml water. Cook over a moderate heat for about 15 minutes until it starts to thicken and become smooth and creamy. Add the paneer, mushrooms and onion and cook for another minute or until the onion just starts to wilt. Meanwhile, wrap the tortillas in foil and warm in the oven for a few minutes. Divide the filling into five portions and wrap each in one of the tortillas. Roll up and cut in half on the diagonal.

For more delicious recipes and tips visit Anjum Anand at Times Online

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