The Mowgli Ruby Wrap is always a winner in our restaurants. Soft chapatis are loaded with our delicious tandoori paneer, baby leaf greens and crunchy onions, and generously drizzled with chutney and a sweet spiced yoghurt.
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
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Ingredients
paneer 400 g (sliced)
red onion 1 (sliced)
lemon 1 (juice)
lime 1 (juice)
spinach 2 handful
natural yoghurt 150 g
tandoori masala 1 tbsp
ground turmeric 1 tsp
ground coriander 1 tsp
ground cumin 1 tsp
sugar pinch
pomegranate seeds 80 g
chapatti 4
Method
Cut the paneer into fingers. Finely slice the red onion. Juice the lemon and the lime into separate bowls. Roughly chop the spinach.
Place the paneer fingers in a bowl along with half the yoghurt, tandoori masala, a pinch of salt, turmeric and lemon juice. Give it a good mix to coat the paneer and set aside for 5 minutes to marinate.
Meanwhile, make the spiced yoghurt by mixing the rest of the yoghurt, ground cumin, ground coriander, lime juice and sugar. Season to taste.
Heat a dash of oil in a frying pan over a medium-high heat. When hot, add the marinated paneer fingers and cook for 3-4 minutes, you may need to do this in batches. Turn regularly, until golden brown and starting to crisp up all over.
Warm your chapatis in the microwave or in a frying pan as per packet instructions.
To assemble, spread the spiced yoghurt over the chapatis, then load them up with the chopped spinach and onion. Top with the paneer fingers and a sprinkling of pomegranate seeds, roll up and enjoy!
