Paneer Bhurji Wrap

📝 Ingredients

• 180 g paneer
• 2 wholemeal tortillas (about 60 g each)
• 1 small brown onion (about 80 g)
• 1 tomato (about 120 g)
• 60 g frozen peas
• 1 garlic clove + 5 g fresh ginger
• 1 tsp cumin seeds + ½ tsp turmeric
• 2 tsp rapeseed oil
• 10 g fresh coriander
• ½ lime
• Salt

🍴 Utensils

• Large frying pan
• Small frying pan
• Chopping board and knife
• Fine grater
• Wooden spatula

📖 Steps

1. Crumble the paneer with your fingertips into small, irregular pieces, like scrambled eggs. Peel and finely chop the onion, chop the garlic and grate the ginger. Finely dice the tomato and chop the coriander.
2. Heat the oil in the large frying pan over a medium heat. Add the cumin seeds and let them sizzle for 30 seconds, until they darken slightly and smell fragrant. Don't let them blacken: they would turn bitter.
3. Add the onion and sauté for 4 to 5 min, stirring, until translucent and starting to brown. Add the garlic and ginger and cook for 1 more min, without letting them burn.
4. Add the tomato, turmeric and a pinch of salt. Cook for 3 to 4 min, crushing with the spatula, until thick and jammy. Add the peas straight from frozen and cook for a further 2 min.
5. Stir in the paneer and cook for 2 to 3 min over a medium heat, just long enough to warm it through and coat it in the golden sauce: overcooked, it hardens and turns rubbery. Off the heat, add the juice of the half lime and three-quarters of the coriander, taste and season with salt.
6. Warm the tortillas in the small dry frying pan over a medium heat for 30 seconds per side: they become pliable and roll up without cracking.
7. Spoon half the bhurji in a line down the centre of each tortilla and sprinkle with the remaining coriander. Fold the bottom over the filling, fold in the sides, then roll up tightly to the top.
8. To take with you, wrap each one in foil while still hot: it keeps its shape and stays warm for half an hour. The filling can be made the day before and reheated for 2 min in the frying pan before rolling.