Paneer is bland on its own but has a great texture and works brilliantly when combined with all the spices. These Paneer Makhani Wraps combine paneer coasted in a creamy Makhani sauce, beetroot yoghurt, spinach and coriander. The best flavours all in one bite.

The sauce is easy to make and can be prepared beforehand. It is versatile and you can add chicken to it too. The recipe would serve 2-3 people.

I used the ready made roti from Marks & Spencers ( well it was more like naan) and it worked well. An ordinary wrap, pitta bread or naan can be used too.

How to make Makhani Sauce

ingredients

• 70 ml oil
• 6 cardamom pods 
• 1 stick cinnamon 
• 2 bay leaves
• About 6-8 cashews  
• 1 1/2 tbsp ginger & garlic paste 
• 400 ml passata 
• 1 tbsp chilli powder
• 1/2 tsp garam masala 
• 1/2 tsp ground cumin
• 1 tbsp honey
• 1 1/2 tsp fenugreek 
• Salt to taste
•  50 ml cream (does not matter which one)

How to make the sauce

1. Heat a pan on medium heat then add in the oil
2. Carefully add in the cardamom, cinnamon, bay leaves and cashew nuts. Let this cook for a minute or two. Stir half way to avoid burning
3. Reduce the heat then add in the garlic and ginger paste and give it a stir. Cook for a minute. You don’t want this to burn 
4. Add in 400ml passata, chilli powder, garam masala, ground cumin, honey, fenugreek and salt.
5. Let this simmer for about 15 minutes. You will notice the colour goes darker, the sauce becoming thicker and the oil separating from the paste
6. Now add in your cream. You can add more or less depending on how creamy you like it

Other Ingredients

• Paneer block (200g) 
• 3 tbsp oil (vegetable/sunflower or rapeseed)
• Paneer marinade (1 tsp Salt, 1 tsp Chilli powder, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander , 1 tsp turmeric)
• 2 medium red onions 
• 1 green pepper
• Naan or flat bread
• Baby Spinach 
• Beetroot Yoghurt (greek yoghurt, chopped cooked beetroot, ground cumin, ground pepper & salt)
• Chopped coriander 

How to cook the and coat the Paneer

Cut the paneer into cubes then marinate with some oil and all the spices. Cover and let this chill for at least an hour. 

Place the paneer on a baking sheet/tray under a grill. Drizzle more oil and cook for about 8 minutes, turning half way. It won’t take long. You just want it to char a bit. Alternatively you can cook it in a pan with very little oil just to crisp it. 

The hard work has been done. Now it is just a matter of combining everything.

To half of your Makhani sauce add big chunks of onion and peppers along with your cooked paneer. (If you cooked the Makhani sauce beforehand heat it first). The reason I say half is because you may not need all the sauce. When I make the dish, I put half the Makhani sauce first then add in the paneer, onions and peppers and if I find it needs a bit whilst it is all cooking I add some. This is because you are making it for the wrap and do not want it runny. If you are just having it as a curry then you can use all the sauce you made. You can freeze the leftover sauce and use it again or add in some vegetables/marinated cooked chicken to have the next day.

Cook this for about 5-10 minutes on low heat. You are just cooking it to combine all the flavours and coat the vegetables and paneer. You want them to stay crisp.

Beetroot Yoghurt Recipe

While this is cooking, make the beetroot yoghurt by mixing some greek yoghurt, chopped (small cubes) beetroot, ground cumin, ground pepper and salt to taste. 

How to make paneer makhani wraps:

1. Warm up your naan or pitta
2. Place some spinach leaves on there
3. Add on your mixed Paneer Makhani
4. Top with a couple of teaspoons of beetroot yoghurt
5. Sprinkle some chopped coriander 
6. Wrap and enjoy 

Each mouthful of these paneer makhani wraps will be an explosion of flavours! It’s a delicious wrap. 

If you love makhani and want more recipes, try out this butter chicken one. It is an authentic one with a creamy makhani sauce.

Neha
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