Spinach And Paneer Wrap In Its Tandoor Version

No doubt, I can guarantee that the dish is certainly well-suited for the wellbeing cognizant individuals. Made for certain veggies, sweet-smelling flavors, and the roasted mushrooms, the Spinach and Paneer wrap appropriately fits in the classification of sound, scrumptious, and satisfying. Goodness! Try not to like the mushrooms, then that name above doesn’t sound that occurrence. Thus, don’t miss on the baked mushrooms as they merit attempting. Stand by no longer and begin making the dish just after you complete the process of perusing.


For the spinach glue:

225 grams washed spinach leaves
45 grams finely hacked coriander leaves
6 huge stripped garlic cloves
2-inch stripped and generally hacked ginger
6 tablespoon peanuts, cooked and salted
Hardly any drops of lemon
1 tablespoon vegetable oil or any typical oil
A spot of dark pepper powder
2-3 green chillies, de-cultivated and generally slashed
For the baked mushrooms:

75 ml Greek-style yogurt
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon fennel seeds’ powder
1 teaspoon cardamom powder
2 teaspoons squashed garlic
1 teaspoon ground ginger
2 teaspoons gram flour
Salt according to the taste
2 teaspoons lemon juice
1/2 teaspoon red bean stew powder
2 teaspoons vegetable oil
2 tablespoons water
200 grams mushrooms, cleaned, bubbled, cooled, and thickly cut
For the paneer:

2 tablespoons vegetable oil
100 ml water
300-350 grams paneer
1/2 meagerly cut onion
Different fixings:

Instant tortillas, enveloped by foil

5-6 wooden sticks, absorbed water for 30 minutes

Making of Spinach and Paneer wrap:

To make the Spinach and Paneer wrap, we really want to begin by making the spinach glue. For that, add every one of the referenced fixings in the spinach-glue list in a blender and mix into a smooth glue and move it to a bowl.
Presently for roasted mushrooms, take every one of the referenced fixings in the baked mushrooms list in a blender, aside from the mushrooms. Mix into a smooth glue and afterward add the mushrooms. Marinate the mushrooms for 20 minutes.
Presently, preheat the stove at 200°C or 400°F. Then, take a dish heat some oil in it. When the oil gets warmed, add the spinach glue alongside water. Allow the glue to cook on a medium fire for around 8-10 minutes.
Then, add in the paneer and the onions and cook for another moment. In the interim, take sticks and string the marinated mushrooms onto them. Put the sticks on an oiled baking sheet and afterward move the sheet to the stove.
Heat for around 20 minutes, and in the halfway, turn the sticks for cooking of the mushrooms. Then, at that point, add the mushrooms to the paneer combination that is being cooked. Once cooked, switch off the gas. Presently, take one warm tortilla and put the filling on it. Roll up like a wrap and cut into slanting shape.
Similarly, set up the leftover wraps and serve them alongside ketchup or chutney.