CHILLI PANEER WRAPS
You know what my biggest problem in life is? No it’s not battling PTSD. It is trying to get my children to eat their
vegetables and stick to a healthy eating regime. My teenage daughter can somehow smell cauliflower from at least three
miles away and when you tell her to eat her salad, she will put a few lettuce leaves on her plate and spread them all over
to make the plate look full. Then she will do what we all do these days: photograph it for Instagram and add a plethora of
hashtags to make her seem like some kind of health nut.
My son will on the other hand try anything once. He likes flavour and texture, and will enjoy his vegetables without
pulling a dramatic false fainting episode just so that he can get out of it. Like I said, I can deal with PTSD with counseling,
but I have no idea how to deal with this at best of times! I try to devise recipes that allow them to have their veggies and
proteins without too much drama. I was really delighted when they took to my chilli paneer wraps. Here’s how to whip
some up:
INGREDIENTS
5 tablespoons tomato ketchup
Couple of dashes of dark soy sauce
250 grams paneer (Indian Cottage Cheese)
Chopped coriander
1 cup yoghurt
Salt
1 small white onion, sliced
1/4 teaspoon red chilli powder
1 medium tomato, cubed
1 teaspoon turmeric
1 teaspoon crushed garlic
2 teaspoons cumin seeds
1 teaspoon crushed ginger
1 teaspoon garam masala
2 tablespoons tomato paste
1 teaspoon cooking oil.
METHOD
Cube the paneer and put in a non-stick pan. Add all the ingredients and mix well. Let this marinate for about 45 minutes
to an hour, then cook gently on medium heat for about 10 minutes.
You can serve this with hot buttered naan and a salad. To make wraps, warm both sides of a tortilla then place on a plate.
Scoop some of the chilli paneer along the center of the tortilla, roll then cut diagonall