Paneer Tikka Wraps




Yield 4-6 Servings


14 oz. paneer, cut into small cubes

1/2 cup yogurt

1 tbsp garlic, minced

1 tbsp ginger, minced

1/2 cup red bell pepper, diced

1/2 cup green bell pepper, deiced

1 cup chopped red onion

1 tsp coriander powder

2 tsp cumin powder

1 tsp red chili powder

1/2 tsp turmeric powder

1 1/2 tbsp Swad Tandoori Masala

2 tbsp oil

2 tbsp melted butter



lemon juice from 1 lemon

chaat masala powder

chopped cilantro

Cilantro-Mint Chutney:

Combine the following in a blender or food processor:

2 cups cilantro, washed and chopped (tough bottom stems removed)

1/4 cup mint leaves roughly chopped

2 cloves garlic

1/2 inch piece ginger, peeled

1/2 tsp cumin seeds

2 green chilis, chopped

Salt, Lime Juice to taste

2-3 spoons of water, as needed


  1. Combine yogurt, spices, ginger, garlic and salt in a bowl. 
  2. Add paneer, peppers, and onions to the yogurt and mix well. Cover and let marinate over night or for 1-3 hours.
  3. Heat a griddle or large skillet on medium high heat and add 2 tbsp oil.
  4. Add marinated paneer mixture to your skillet, making sure it is in one single layer. Continue to cook until the edges of the paneer get crisp. Flip and continue to cook until paneer gets slightly blackened on both sides.
  5. Remove paneer from heat, drizzle with melted butter and combine well. Sprinkle with pinch of chaat masala powder, lemon juice and top with fresh cilantro.
  6. Serve in a paratha with cilantro- mint chutney and yogurt.

Recipe by The Chutney Life at