INGREDIENTS

For the Tandoori Paneer Tikka:

• 250 grams Paneer (Cottage Cheese), cut into cubes.
• 1/2 cup Thick Yogurt.
• 2 tablespoons Amima’s Kitchen Tandoori Spice Mix.
• 1 tablespoon Lemon Juice.
• 1 tablespoon Ginger-Garlic Paste.
• 1 tablespoon Oil.
• 1/2 teaspoon Red Chilli Powder.
• Pink Salt to taste.
• 1 tablespoon Fresh Coriander, chopped (for garnish).
• 1 tablespoon Onion, thinly sliced (for garnish).
• 1 tablespoon Capsicum, thinly sliced (for garnish).

For the Roll:

• 4 soft Whole Wheat or plain Wraps/Roti.
• 1 tablespoon Mint Chutney.
• 1 tablespoon Tamarind Chutney.
• 1/4 cup Lettuce or Cabbage, shredded.
• 1 small Onion, thinly sliced.
• 1 small Tomato, thinly sliced.

INSTRUCTIONS

1. In a bowl, mix the yogurt, Amima’s Kitchen Tandoori Spice Mix, lemon juice, ginger-garlic paste, red chili powder, oil, and salt. Whisk until smooth.
2. Add the paneer cubes to the marinade and coat them evenly. Let the paneer marinate for at least 30 minutes to absorb the flavors.
3. Preheat your oven to 200°C (or 400°F). Place the marinated paneer cubes on a baking tray lined with parchment paper. Bake for about 20-25 minutes, or until the paneer is lightly charred and cooked through.
4. While the paneer is baking, heat a pan and lightly toast the wraps or roti until they are warm and soft.
5. Once the paneer is ready, remove it from the oven and garnish with fresh coriander, sliced onions, and capsicum.
6. To assemble the roll, spread a little mint chutney and tamarind chutney on the center of each wrap.
7. Add a handful of shredded lettuce or cabbage, then place the warm tandoori paneer tikka pieces on top.
8. Top with sliced onions and tomatoes.
9. Roll the wrap tightly, folding in the edges as you go, to secure the filling inside.
10. Serve immediately, and enjoy your tandoori paneer tikka roll!