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Indian-Style Paneer Wraps
with Cilantro-Yogurt Sauce
40 MIN
2 Servings
From the Test Kitchen
This bold yet comforting vegetarian dish is inspired by the popular Indian street food, kathi rolls. While traditionally kathi are wrapped in flatbread like paratha or roti, here you'll wrap a filling of curry-spiced paneer, poblano pepper, and onion in soft flour tortillas before crisping in a pan, and serve the rolls with a side of roasted carrots garnished with pickled mustard seeds.
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Dietary Information
Vegetarian
-
NutritionPER SERVING
-
Calories720 Cals (est.)
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fresh
ingredients
Title
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4 oz Paneer Cheese
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4 Flour Tortillas
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1 Poblano Pepper
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1 Red Onion
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¼ cup Cilantro Sauce
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¾ lb Carrots
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1½ tsps Brown & Yellow Mustard Seeds
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1 Tbsp Sugar
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1 Tbsp Rice Vinegar
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½ cup Plain Nonfat Greek Yogurt
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2 tsps Vadouvan Curry Powder
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1 oz Salted Butter
step-by-step
instructions
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, small dice the cheese. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the yogurt and half the cilantro sauce.
3
Make the filling
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced cheese in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Season with salt and pepper. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and enough of the curry powder to coat (you may have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and coated. Turn off the heat.
4
Pickle the mustard seeds
Meanwhile, in a small pot, combine the mustard seeds, sugar, vinegar, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat.
5
Assemble the wraps
Place the tortillas on a work surface. Divide the filling and remaining cilantro sauce among the centers of the tortillas; tightly roll up each tortilla around the filling. Wipe out the pan used to cook the filling.
6
Cook the wraps & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the wraps, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let stand at least 2 minutes. Serve the cooked wraps with the cilantro yogurt and roasted carrots on the side. Top the carrots with the pickled mustard seeds. Enjoy!
1
Prepare & roast the carrots
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients
Meanwhile, small dice the cheese. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the yogurt and half the cilantro sauce.
3
Make the filling
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced cheese in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the cheese may pop as it cooks). Season with salt and pepper. Add the sliced onion and sliced pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the butter and enough of the curry powder to coat (you may have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and coated. Turn off the heat.
4
Pickle the mustard seeds
Meanwhile, in a small pot, combine the mustard seeds, sugar, vinegar, and 3 tablespoons of water. Heat to boiling on high. Once boiling, cook, stirring occasionally, 2 to 3 minutes, or until the sugar has dissolved. Turn off the heat.
5
Assemble the wraps
Place the tortillas on a work surface. Divide the filling and remaining cilantro sauce among the centers of the tortillas; tightly roll up each tortilla around the filling. Wipe out the pan used to cook the filling.
6
Cook the wraps & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Carefully add the wraps, seam side down. Cook, without turning, 2 to 3 minutes, or until lightly browned. Continue to cook, turning occasionally, 4 to 5 minutes, or until browned and crispy on all sides. Transfer to a paper towel-lined plate; immediately season with salt. Let stand at least 2 minutes. Serve the cooked wraps with the cilantro yogurt and roasted carrots on the side. Top the carrots with the pickled mustard seeds. Enjoy!
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