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Messy Spiced Paneer Wraps
with Mango Chutney and Pickled Onions
Sweet and spicy: there's no better pair! Sticky sweet mango chutney is delicious drizzled over curry-coated nuggets of paneer. Perky red onions add pickled tang to the wrap and a tomato side salad!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
200 g
Paneer Cheese
(Contains Milk)
2 unit
Naan
(Contains Milk, Gluten)
4 tbsp
Mango Chutney
56 g
Spring Mix
113 g
Red Onion
2 tbsp
Mild Curry Paste
1 tbsp
Indian Spice Mix
(Contains Mustard)
100 mL
Greek Yogurt
(Contains Milk)
160 g
Tomato
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1.5 tbsp
Oil*
1.5 tsp
Sugar*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then thinly slice onion. Add onions, vinegar, 1 tbsp water and 1 tsp sugar (dbl both for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a small bowl. Place in the fridge to cool.
Cut paneer into 1/2-inch pieces. Add curry paste, half the Indian Spice Mix, 1/4 tsp salt and 1/2 tbsp oil (dbl both for 4 ppl) to a medium bowl. Season with pepper, then stir until smooth. Add paneer, then toss to coat.
Transfer paneer and any remaining curry paste mixture from the bowl to a parchment-lined baking sheet. Arrange paneer in a single layer. Bake in the middle of the oven until edges are golden-brown, 12-14 min. Remove the baking sheet from the oven. Drizzle mango chutney over paneer, then toss to coat.
Meanwhile, pat naan on both sides with a damp paper towel, then wrap in foil to create a packet. Bake in the top of the oven until warmed through, 4-5 min. Add yogurt, remaining Indian Spice Mix, 1/2 tsp sugar and 2 tbsp water (dbl both for 4 ppl) to another small bowl. Season with salt and pepper, then stir until smooth.
Meanwhile, cut tomatoes into 1/2-inch pieces. Add 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spring mix, then toss to combine.
Divide naan between plates, then spread spiced yogurt over top. Top with some salad, paneer, any remaining chutney from the baking sheet and some pickled onions. (TIP: Any leftover pickled onions and pickling liquid can be saved and refrigerated for up to 3 days!)Serve remaining salad alongside. (TIP: Eat paneer wraps with a fork and knife!)
