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Paneer wraps with fresh mint chutney

by Sarah Randell

Serves: 6

When we heard it was National Vegetarian Week, one recipe came straight to mind. Roopa Gulati is a wonderfully talented Indian cook and this recipe of hers is one of my favourite meat-free suppers. Paneer is a white cheese used a lot in south Asian cooking. It has a fresh, slightly acidic flavour, ideal for pairing with feisty flavours such as ginger, mint and chilli. These wraps are delicious and packed with flavour.

What's your favourite vegetarian dish? Tell us in the comments box below

Paneer wraps with fresh mint chutney


  • 2 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 2 red onions, diced
  • 4 garlic cloves, crushed
  • 60g root ginger, peeled and finely chopped
  • 1 red pepper, deseeded and diced
  • ½ tsp turmeric
  • 2 tsp paprika
  • 1 x 227g pack paneer cheese, grated
  • zest and juice of 1 lemon
  • 2 tbsp crème fraîche
  • 12 asparagus spears, trimmed
  • 6 large flour tortillas
  • For the fresh mint chutney:
  • 1 x 28g pack mint, leaves only
  • 1 Bramley cooking apple (about 300g), cored and chopped
  • 2 tsp caster sugar
  • ¾ tsp ground cumin
  • 2.5cm piece of root ginger, peeled and chopped
  • 1 large garlic clove, chopped
  • 1 green chilli, deseeded and chopped


  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. Heat the oil in a large pan, add the cumin and cook for 30 seconds. Add the onions; cook for 5 minutes.
  3. Stir in the garlic, ginger and red pepper and fry for 2-3 minutes, then add the turmeric and paprika – cook for 30 seconds.
  4. Remove from the heat and add the paneer, lemon zest and juice and crème fraîche; season.
  5. Blanch the asparagus in boiling salted water for 2 minutes, then refresh under cold water. Drain thoroughly.
  6. For the chutney, blend all the ingredients to a paste in a liquidiser with 1 tablespoon of hot water.
  7. Warm the tortillas for 20 seconds in the microwave – this makes them easier to roll.
  8. Divide the paneer mixture and asparagus between the tortillas and spread with the mint chutney. Tuck the sides of the wrap over the filling and roll up tightly.
  9. Roll each wrap in baking paper and a layer of foil; secure the ends. Warm in the oven for 10-12 minutes.


Keep leftover paneer covered with water so it doesn't dry out.

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