Ruby Wraps
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
Soft chapatis loaded with tandoori paneer, baby spinach, red onion, and pomegranate seeds, drizzled with tamarind chutney and spiced yogurt. A flavorful and satisfying wrap inspired by Mowgli restaurant.
Ingredients
- 1 pack paneer cut into fingers
- 44.4 ml plain yogurt
- 14.8 ml tandoori masala
- 4.93 ml salt
- 1.23 ml ground turmeric
- 0.5 lemon juiced
- 29.6 ml vegetable oil
- store-bought chapatis
- 20 g baby leaf spinach roughly chopped
- 0.5 red onion finely sliced
- 100 g fresh pomegranate seeds
- 44.4 ml plain yogurt
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 0.5 lime juiced
- 1.23 ml salt
- 2.46 ml sugar
- tamarind chutney
- Nisha's Green Chutney
- Beetroot Raita
- Spinach Raita
Nutrition (per serving, estimated)
Estimated based off 11 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 422 mg
- Iron: 4.61 mg
- Magnesium: 74 mg
- Phosphorus: 100 mg
- Potassium: 412 mg
- Zinc: 1.5 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml plain yogurt
- 14.8 ml tandoori masala
- 4.93 ml salt
- 1.23 ml ground turmeric
- 29.6 ml vegetable oil
- store-bought chapatis
- 100 g fresh pomegranate seeds
- 44.4 ml plain yogurt
- 2.46 ml ground cumin
- 2.46 ml ground coriander
- 1.23 ml salt
- 2.46 ml sugar
- tamarind chutney
- Nisha's Green Chutney
- Beetroot Raita
- Spinach Raita
Prepare
- 1 pack paneer, cut into fingers
- Juice 0.5 lemon
- 20 g baby leaf spinach, roughly chopped
- 0.5 red onion, finely sliced
- Juice 0.5 lime
Let's Cook
-
Step 1.
Place the paneer fingers in a bowl with 3 tbsp plain yogurt, 1 tbsp tandoori masala, 1 tsp salt, ¼ tsp ground turmeric, and juice of ½ lemon. Mix well to coat the paneer, then set aside to marinate for 5 minutes.
-
Step 2.
While the paneer marinates, make the spiced yogurt: in a small bowl, combine 3 tbsp plain yogurt, ½ tsp ground cumin, ½ tsp ground coriander, juice of ½ lime, ¼ tsp salt, and ½ tsp sugar. Stir to mix, taste and adjust seasoning, then set aside.
-
Step 3.
Heat 2 tbsp vegetable oil in a non-stick frying pan over medium-high heat. When hot, add the marinated paneer fingers and cook for 3–4 minutes, turning regularly, until golden brown and starting to crisp on all sides.
-
Step 4.
While the paneer cooks, warm the chapatis: either microwave them for 20–30 seconds or heat them one at a time in a dry frying pan over medium heat for about 30 seconds per side.
-
Step 5.
To assemble, spread the spiced yogurt over each chapati. Top with roughly chopped baby leaf spinach and finely sliced red onion. Arrange the cooked paneer fingers on top, sprinkle with fresh pomegranate seeds, and drizzle with your choice of tamarind chutney, Nisha’s Green Chutney, or raita. Serve immediately.