Spiced Paneer Wrap with Dal Makhani and Cabbage Slaw
Categories / Main Dish / Soup Inspired Recipes / Burrito and Wrap Inspired
This street food-inspired wrap hits all the right flavor and texture notes for a more-ish lunch or mid-week dinner. The paneer is gently spiced and satisfyingly creamy while the red cabbage slaw is fresh and zesty.
Anna Shepherd
Anna Shepherd is a self-taught cook, recipe developer and food stylist. She has written hundreds of go-to vegetable recipes for cookbooks and food brands, and her debut cookbook, Love Vegetables, celebrates how dynamic and exciting roots, brassicas and edible leaves can be. Keep up with her latest vegetable recipes @annashepherdfood
https://www.annashepherdfood.com
Directions
- Poke the paneer pieces with a fork all over and add to a mixing bowl with ½ the can of Amy's Dal Makhani, juice of 1 lime, garlic and ½ the oil. Mix together, cover and transfer to the fridge to marinate for at least an hour, up to 8.
- Mix the vegetables, spices, fresh coriander and cashews together in a separate bowl and season with lime juice and salt to taste.
- Heat a non-stick frying pan over medium heat with a tbsp oil, and fry the paneer cubes for 2 mins on each side or until golden and crispy.
- Scrape the leftover marinade and the remaining soup into the frying pan and warm through.
- Warm the tortilla wraps in the oven or in a frying pan on the stove, and begin to build your wrap. Start with a spoonful of the dal, followed by the paneer on the sauce topped with slaw.
- Wrap and serve with any remaining dal and slaw on the side.
Pro tip
Any leftover slaw can be kept covered in the fridge for up to 5 days and served alongside curries, BBQ or tossed through grains for a hearty salad.