Curried Paneer & Spinach Chapattis
There’s plenty to like about this Indian inspired chapati wrap, but our favourite has to be the paneer cheese – it’s mild and yet intriguing, kinda like a cool person you immediately want to be best friends with...at least, that’s how we feel!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
½ bag
baby spinach leaves
1 packet
paneer cheese
(Contains Milk;)
½
red onion
1 sachet
mild curry powder
(May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1
zucchini
1 tub
Greek-style yoghurt
(Contains Milk;)
1 bunch
coriander
4
chapati wraps
(Contains Gluten, Wheat; May be present: Soy. )
Not included in your delivery
2 tbs
olive oil
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, cut the paneer cheese into 2 cm cubes. Finely slice the red onion, grate the zucchini, and pick the coriander leaves.
Bring a full kettle of water to the boil. Place the baby spinach leaves in a large bowl. Pour over the water. Set aside for 2 minutes, or until the spinach has wilted. Drain and leave to cool. Once cool, squeeze out excess water and roughly chop. Set aside.
Meanwhile, heat half the olive oil in a medium frying pan over a medium-high heat. Season the paneer cheese generously with salt and pepper and add to the pan. Stir fry for 3-4 minutes, or until lightly golden. Remove the paneer from the pan and set aside.
Heat the remaining olive oil in the same pan over a medium-high heat. Add the red onion and cook for 5 minutes, or until softened. Add the mild curry powder to the pan and cook for a further 1 minute, or until fragrant. Add the zucchini and the baby spinach leaves and cook for a further 3-4 minutes, or until softened.
Add the paneer and half the Greek yoghurt to the spinach mix and cook for 2 minutes, or until piping hot. Season with salt and pepper.
Meanwhile, heat the chapati wraps for a few seconds in the microwave or a sandwich press until warm.
To serve, top the chapatis with the paneer mix, drizzle over the remaining yoghurt and garnish with the coriander. Enjoy!