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Gordon Ramsay’s Spicy Vegetable and Paneer Wraps Serves:…

Gordon Ramsay’s Spicy Vegetable and Paneer Wraps

Serves: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

You will need
200g spinach leaves
2–3 tbsp vegetable oil
3cm ginger, peeled and finely grated
3 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
1 small red onion, peeled and sliced
1 red pepper, cut into thin strips
2 carrots, peeled and cut into thin strips
1 tsp sea salt
1 tsp garam masala
1 tsp hot chilli powder
½ tsp ground cumin
225g block of paneer, cut into thin strips
2 tbsp chopped coriander
Juice of ½ lemon
4 chapattis or flour tortillas
Coriander and chilli raita

Method
1. Bring a pan of salted water to the boil. Add the spinach and blanch for 30 seconds to one minute until wilted. Drain well and set aside.

2. Heat the oil in a large frying pan over a medium heat. Add the ginger, garlic, chilli and onion and cook for two to three minutes, stirring frequently.

3. Add the red pepper and carrots and stir well. After a few minutes, add the salt, garam masala, chilli powder and cumin. Continue to fry until the vegetables have slightly softened yet still retain some bite.

4. Lastly, stir through the strips of paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the hob.

5. Warm the chapattis in a wide, dry frying pan to soften them a little (this makes them easier to wrap with.) Spread a tablespoon of coriander and chilli raitaon each warmed chapatti and cover with a layer of blanched spinach.

6. Spoon the vegetable and paneer filling on top and roll up the chapatti to enclose the filling, as you would a parcel.

7. Wrap each spicy vegetable wrap in baking parchment and foil (or old newspaper) and serve warm. If you find the wraps have gone cold, warm them through in a hot oven for a few minutes before serving.

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Chana masala

Goodtoknow TV

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This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

  • Serves: 4-6

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

That’s goodtoknow

If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

  • 2 onions, diced
  • 2tbsp sunflower oil
  • 3cm piece root ginger, grated
  • 2 cloves garlic, crushed
  • 1tsp garam masala
  • 1/2tsp mild chilli powder
  • 400g can tomatoes
  • 2x 400g can chick peas, drained
  • 1 lime
  • Warmed Nann bread or chapattis to serve

Method

  1. Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
  2. Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
  3. Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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