Paneer Wraps Recipe – Charred Paneer with Mint-Cilantro Yogurt

Last Updated on 2 months by Neha Deshmukh

Paneer Wraps Recipe – Charred Paneer with Mint-Cilantro Yogurt

Hey everyone! I’m so excited to share this recipe with you – these Paneer Wraps are seriously one of my go-to meals when I want something quick, flavorful, and satisfying. I first made these when I was craving something a little different than the usual Indian fare, and they’ve been a hit ever since. The combination of charred paneer, cool yogurt sauce, and crunchy veggies is just chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

These paneer wraps are a total winner for so many reasons. They’re ready in under 30 minutes, making them perfect for busy weeknights. The flavors are vibrant and fresh, with a lovely balance of spice and coolness. Plus, they’re super customizable – feel free to swap out veggies or adjust the spice level to your liking. Honestly, who doesn’t love a good wrap?

Ingredients

Here’s what you’ll need to make these delicious paneer wraps:

• 1 lb block of paneer, cut into ½ inch cubes (about 225g)
• 1 tablespoon Stonyfield Organic Double Cream Yogurt (approx. 15ml)
• 1 teaspoon Simply Organic Garam Masala (approx. 5ml)
• ½ teaspoon turmeric powder (approx. 2.5ml)
• ½ teaspoon cayenne (approx. 2.5ml)
• Salt, to taste
• Fresh ground black pepper, to taste
• 2 tablespoons coconut oil (approx. 30ml)
• Red onion, sliced (about 1 medium onion)
• 1 tablespoon white vinegar (approx. 15ml)
• Sliced English cucumbers (about ½ a bowl)
• 2 red radishes, sliced
• 2 whole wheat naan
• 2 tablespoons minced cilantro (approx. 15ml)
• 1 ½ cup Stonyfield Organic Double Cream Yogurt (approx. 360ml)
• ½ cup packed cilantro (approx. 30g)
• 4 mint leaves
• 1 clove garlic
• Salt, to taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Coconut Oil: I love using coconut oil for sautéing the paneer because it adds a subtle sweetness and helps it get beautifully charred. You can use another oil if you prefer, but coconut oil really elevates the flavor.
• Garam Masala: This is a cornerstone of Indian cooking! Make sure yours is fresh for the best aroma and flavor. I like Simply Organic because it’s consistently good.
• Stonyfield Organic Yogurt: The yogurt is key for both the marinade and the sauce. Using a thick, creamy yogurt like Stonyfield Organic makes all the difference. It provides a lovely tang and helps tenderize the paneer.
• Regional Naan Variations: Naan comes in so many varieties! From classic butter naan to Peshawari naan stuffed with nuts and dried fruit, feel free to experiment. I’ve even used garlic naan for an extra punch of flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s marinate the paneer. In a bowl, combine the paneer cubes with 1 tablespoon of yogurt, garam masala, turmeric, cayenne, salt, and pepper. Give it a good mix and let it sit for 5-10 minutes. This helps the flavors penetrate the paneer.
2. While the paneer marinates, let’s quick-pickle the red onions. Slice the red onion and place it in a small bowl with the white vinegar. Set aside – this takes away some of the bite and adds a lovely tang.
3. Now, for the yogurt sauce! In a blender, combine 1 ½ cups of yogurt, cilantro, mint, garlic, and salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.
4. Heat the coconut oil in a skillet over medium-high heat. Add the marinated paneer and sauté until it’s cooked through and slightly charred on all sides. This usually takes about 5-7 minutes.
5. While the paneer is cooking, warm the naan on a separate skillet or in a dry pan for a minute or two per side. You want it soft and pliable.
6. Time to assemble! Spread a generous layer of the yogurt sauce on each naan. Layer with pickled onions, cucumbers, radishes, and the charred paneer.
7. Fold up the wraps and serve immediately with extra yogurt sauce on the side for dipping.

Expert Tips

• Don’t overcrowd the skillet when sautéing the paneer. Work in batches if necessary to ensure even cooking and charring.
• If you don’t have fresh mint, you can use a pinch of dried mint, but fresh is always best!
• For a more intense flavor, marinate the paneer for up to 30 minutes.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptations: Swap the paneer for firm or extra-firm tofu (pressed to remove excess water). Use a plant-based yogurt alternative for both the marinade and the sauce.
• Gluten-Free: Use gluten-free naan. There are some great options available in most supermarkets now.
• Spice Level Adjustments: If you like it hot, add more cayenne pepper or a pinch of chili powder to the marinade. If you prefer milder flavors, reduce or omit the cayenne.
• Festival Adaptations: During Navratri or Ramadan, this makes a fantastic and satisfying meal. You can easily adjust the ingredients to fit dietary restrictions during fasting periods. My family loves to add a little bit of pomegranate seeds for a festive touch!

Serving Suggestions

These paneer wraps are perfect on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad. A mango lassi would be a delicious accompaniment too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The paneer and veggies might lose some of their freshness, but they’ll still be tasty. I don’t recommend storing assembled wraps, as the naan can get soggy.

FAQs

1. What is the best type of paneer to use for these wraps?

I recommend using a firm or extra-firm paneer. It holds its shape well during cooking and doesn’t crumble easily.

2. Can I make the yogurt sauce ahead of time? How long will it keep?

Yes, absolutely! You can make the yogurt sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld together even more over time.

3. How can I adjust the spice level of this recipe?

Easy! Just adjust the amount of cayenne pepper in the marinade. Start with a small amount and add more to taste.

4. What is a good substitute for coconut oil?

You can use vegetable oil, canola oil, or ghee instead of coconut oil. Ghee will add a lovely nutty flavor.

5. Can I grill the paneer instead of sautéing it?

Yes, you can! Grill the paneer for 2-3 minutes per side, or until it’s nicely charred.

6. What kind of naan is traditionally served with paneer wraps?

Traditionally, plain or butter naan is most common. But feel free to experiment with different flavors! Garlic naan and Peshawari naan are also delicious options.

Enjoy! I hope you love these paneer wraps as much as I do. Let me know in the comments if you try them and what you think!