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1. Crumble the paneer into small, bite-size pieces and set aside.
250 g paneer
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2. Finely chop the red bell pepper, green bell pepper, red onion, green chili, garlic cloves, fresh cilantro, and the extra red onion for serving.
1 piece red bell pepper,
0.5 piece green bell pepper,
0.5 piece red onion,
1 piece green chili,
2 piece garlic clove,
0.2 cup fresh cilantro,
0.2 piece red onion (for serving)
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3. In a small bowl, whisk the eggs with a pinch of salt and black pepper and set aside.
3 piece egg,
0.8 tsp salt,
0.2 tsp black pepper
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4. In another small bowl, stir together the ground cumin, ground coriander, turmeric powder, red chili powder, garam masala, and remaining salt.
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric powder,
0.2 tsp red chili powder,
0.8 tsp salt,
0.5 tsp garam masala
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5. In a bowl, mix the plain Greek yogurt, fresh lemon juice, a spoon of chopped cilantro, and hot sauce until smooth; adjust seasoning to taste and chill until needed.
0.1 cup fresh cilantro,
0.5 cup plain Greek yogurt,
1 tbsp fresh lemon juice,
2 tsp hot sauce
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6. Heat the oil in a large skillet over medium heat, then add the chopped red onion, green chili, and garlic and cook until softened and fragrant.
0.5 piece red onion,
1 piece green chili,
2 piece garlic clove,
2 tbsp oil
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7. Add the red bell pepper and green bell pepper to the skillet and sauté until just tender but still bright.
1 piece red bell pepper,
0.5 piece green bell pepper
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8. Sprinkle in the mixed spices and stir for about a minute until the vegetables are well coated and the spices are aromatic.
1 tsp ground cumin,
1 tsp ground coriander,
0.2 tsp turmeric powder,
0.2 tsp red chili powder,
0.8 tsp salt,
0.5 tsp garam masala
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9. Add the crumbled paneer to the skillet and cook, stirring gently, until it warms through and takes on the spice flavor.
250 g paneer
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10. Push the paneer mixture to one side of the skillet, add the butter to the empty side, pour in the beaten eggs, and softly scramble them until just set before folding them into the paneer mixture.
3 piece egg,
1 tbsp unsalted butter
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11. Stir in the remaining chopped cilantro and the baby spinach and cook just until the spinach is wilted, then turn off the heat and taste for seasoning.
0.2 cup fresh cilantro,
0.8 tsp salt,
0.2 tsp black pepper,
1 cup baby spinach
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12. Warm the whole wheat tortillas in a dry pan or directly over a low flame until pliable.
4 piece whole wheat tortilla
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13. Lay the tortillas flat, spread a spoonful of yogurt sauce down the center of each, then top with the hot paneer and egg filling, a few spinach leaves if desired, and some sliced red onion for serving.
250 g paneer,
3 piece egg,
4 piece whole wheat tortilla,
0.5 cup plain Greek yogurt,
1 cup baby spinach,
0.2 piece red onion (for serving)
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14. Fold the bottom edge over the filling, then roll tightly into wraps and serve immediately, with extra yogurt sauce on the side if you like.
4 piece whole wheat tortilla,
0.5 cup plain Greek yogurt
By mansi