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Ingredients
- 4 ounces/200 grams spinach leaves
- 2 to 3 tablespoons vegetable oil
- 1 piece ginger
1 inch, peeled and finely grated
- 3 cloves garlic
peeled and finely chopped
- 1 green chili
deseeded and finely chopped
- 1 small red onion
peeled and sliced
- 1 red pepper
cut into thin strips
- 2 carrots
peeled and cut into thin strips
- 1 teaspoon sea salt
- 1 teaspoon garam masala
- 1 teaspoon hot chili powder
- 1/2 teaspoon cumin
- 8 ounces/225 grams paneer
cut into thin strips
- 2 tablespoons cilantro
chopped
- 1/2 lemon
juice
- 4 chapattis
or flour tortillas
- Garnish: coriander and chili raita for serving
Directions
- 1
Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.
- 2
Heat the oil in a large frying pan over medium heat. Add the ginger, garlic, chili, and onion and cook for two to three minutes, stirring frequently.
- 3
Add the red pepper and carrots and stir well. After a few minutes add the salt, garam masala, chili powder, and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.
- 4
Lastly, stir through the strips of paneer, chopped coriander, and lemon juice and cook for a few minutes. Remove the pan from the hob.
- 5
Warm the chapattis in a wide, dry frying pan to soften them a little. (This makes them easier to wrap with.) Spread a tablespoon of coriander and chili raita on each warmed chapatti and cover with a layer of blanched spinach. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling as you would a parcel.
- 6
Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.
Gordon Ramsay's Spicy Vegetable and Paneer Wraps
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About this Recipe
Craving a vibrant, flavorful meal that comes together in a flash? Gordon Ramsay's Spicy Vegetable and Paneer Wraps offer a delicious, satisfying solution that's perfect for a quick weeknight dinner or a light lunch, bringing robust flavors straight to your table.
Why This Recipe Works
This recipe stands out for its masterful blend of aromatic spices like garam masala, hot chili powder, and cumin, perfectly complementing the fresh, crisp vegetables and tender paneer. Designed for efficiency, this dish comes together with minimal fuss, proving that bold, authentic flavors don't require hours in the kitchen, making it a fantastic option for busy cooks.
What to Expect
Prepare for an exciting symphony of textures and tastes with every bite of these vibrant wraps. You'll experience the slight crunch of fresh red pepper and carrots, the tender chewiness of the flavorful paneer, and the delicate texture of spinach, all enveloped in a warm chapatti. The dish delivers a delightful, controlled kick from the green chili and chili powder, perfectly balanced by the bright freshness of cilantro and a zesty squeeze of lemon juice. It's a remarkably balanced wrap, robust enough to satisfy your cravings while still feeling incredibly fresh and wholesome.
Customization is easy to match your preferences. You can effortlessly adjust the heat level by modifying the amount of green chili and hot chili powder to your taste. For added herbaceousness and color, feel free to include more fresh chopped cilantro. If chapattis are not on hand, readily available flour tortillas make a perfectly suitable and equally delicious alternative for wrapping.
These spicy vegetable and paneer wraps are ideal for a casual yet impressive weeknight meal, a quick lunch, or even as a flavorful appetizer. Serve them immediately, garnished generously with extra fresh coriander and a side of chili raita for an extra layer of cooling creaminess and a delightful flavor contrast.