Paneer and Mushroom Wrap

From the May 10th TOI paper. A vegetarian version of the Kathi Kebab.

MAKES 5 ROLLS Chutney 225g baby spinach leaves, washed 45g fresh coriander, leaves and stalks 9 large garlic cloves, peeled 2” piece of fresh ginger, peeled and roughly chopped 6 tbs. roasted and salted peanuts 2½ tbs. lemon juice or to taste 1 tbs. vegetable oil salt and freshly ground black pepper 2-4 green chillies (optional)

TANDOORI MUSHROOMS 250g button mushrooms, cleaned, boiled for 15 minutes and cooled marinade 75ml strained/Greek-style yoghurt 2 tsp. each garam masala and cumin powder 1 tsp. each fennel seed and green cardamom powder 2 tsp. garlic paste 1 rounded tsp. ginger paste 2 tsp. gram flour Salt to taste 2 tsp. lemon juice ¼-½ tsp. red chilli powder or to taste 2 tsp. vegetable oil 2 tbs. water 300-350g paneer or to taste, cut into 1” squares 2 tbs. vegetable oil ½ small onion, thinly sliced 4 flour tortillas

Blend the marinade for the chutney to a smooth paste. Blend the marinade for the mushrooms to a smooth paste, add the mushrooms and leave for 20 minutes. Preheat the oven to 200C and oil a baking pan. Heat the oil in a large non-stick saucepan or frying pan. Add the paneer, chutney and 100ml water and cook over a moderate heat until the marinade thickens, around 8-10 minutes. Add the onions and cook for another minute or until they just start to wilt. Meanwhile cook the mushrooms on soaked wooden skewers for 20 minutes, turning halfway. Once cooked add to the paneer. Warm the tortillas in the oven or as per the packet instructions. Divide the filling into five portions. Roll up and cut on the diagonal.