Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes
A vegetarian Continental recipe with extra virgin olive oil, spinach basil sauce - roughly chopped, green chilli - finely chopped. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
22 steps- 1
To begin making the spinach wrap, heat oil in a preheated pan on medium heat
spinach basil sauce - roughly chopped(1 cup) - 2
Add the spinach and green chillies and saute until spinach wilts completely and has softened
spinach basil sauce - roughly chopped(1 cup)green chilli - finely chopped(1)red chilli sauce(1 teaspoon) - 3
Once softened turn off the heat and allow it to cool
- 4
Once cooled, add into a blender to make a smooth puree
tofu - cut into strips(1 cup) - 5
Into a large mixing bowl, add wheat flour, salt and spinach puree
spinach basil sauce - roughly chopped(1 cup)-/2 whole wheat flour(1 cups)salt - salt to tastetofu - cut into strips(1 cup)sunflower oil - salt to taste - 6
Add a little water if required and knead to make a smooth and firm dough
- 7
Drizzle a little oil on the top and knead again to make a smooth dough
- 8
Cover the dough and rest for 5 minutes
- 9
Divide the rested dough into 4 large balls
tofu - cut into strips(1 cup) - 10
Dust the dough in flour, flatten it and roll it into a large 8 inch circle
-/2 whole wheat flour(1 cups)tofu - cut into strips(1 cup) - 11
Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little
- 12
Ensure the spinach roti is well cooked
spinach basil sauce - roughly chopped(1 cup) - 13
Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft
- 14
To make the filling, heat oil in a preheated pan over medium heat
- 15
Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden
cloves garlic - finely chopped(6)red bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1)stalks spring onion (bulb & greens) - finely chopped(2) - 16
Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened
onion - thinly sliced(1)stalks spring onion (bulb & greens) - finely chopped(2)button mushrooms - sliced(2 cups) - 17
At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined
spinach basil sauce - roughly chopped(1 cup)green chilli - finely chopped(1)salt - salt to tastetofu - cut into strips(1 cup)soy sauce(1 teaspoon)red chilli sauce(1 teaspoon)sunflower oil - salt to taste - 18
Turn off the heat and stir in the prunes and the parsley leaves
- 19
Set the filling aside to cool a little
- 20
To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti
spinach basil sauce - roughly chopped(1 cup) - 21
Spoon a large tablespoon of the roasted vegetables
- 22
Once filled, roll to make a wrap and serve
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Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes
A vegetarian Continental recipe with extra virgin olive oil, spinach basil sauce - roughly chopped, green chilli - finely chopped. Ready in 55 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Directions
22 steps- 1
To begin making the spinach wrap, heat oil in a preheated pan on medium heat
spinach basil sauce - roughly chopped(1 cup) - 2
Add the spinach and green chillies and saute until spinach wilts completely and has softened
spinach basil sauce - roughly chopped(1 cup)green chilli - finely chopped(1)red chilli sauce(1 teaspoon) - 3
Once softened turn off the heat and allow it to cool
- 4
Once cooled, add into a blender to make a smooth puree
tofu - cut into strips(1 cup) - 5
Into a large mixing bowl, add wheat flour, salt and spinach puree
spinach basil sauce - roughly chopped(1 cup)-/2 whole wheat flour(1 cups)salt - salt to tastetofu - cut into strips(1 cup)sunflower oil - salt to taste - 6
Add a little water if required and knead to make a smooth and firm dough
- 7
Drizzle a little oil on the top and knead again to make a smooth dough
- 8
Cover the dough and rest for 5 minutes
- 9
Divide the rested dough into 4 large balls
tofu - cut into strips(1 cup) - 10
Dust the dough in flour, flatten it and roll it into a large 8 inch circle
-/2 whole wheat flour(1 cups)tofu - cut into strips(1 cup) - 11
Place it on a preheated pan and cook on both sides until golden spots appear and puffs up a little
- 12
Ensure the spinach roti is well cooked
spinach basil sauce - roughly chopped(1 cup) - 13
Proceed to cook the remaining portions of the dough in the similar way and stack them one over the other, so it remains soft
- 14
To make the filling, heat oil in a preheated pan over medium heat
- 15
Add garlic, red bell peppers, onion and saute until the onion & peppers are evenly roasted until lightly golden
cloves garlic - finely chopped(6)red bell pepper (capsicum) - thinly sliced(1)onion - thinly sliced(1)stalks spring onion (bulb & greens) - finely chopped(2) - 16
Once golde, add the mushrooms and spring onions and saute on high heat until the mushrooms have softened
onion - thinly sliced(1)stalks spring onion (bulb & greens) - finely chopped(2)button mushrooms - sliced(2 cups) - 17
At this stage at the tofu, soy sauce, chilli sauce and oregano and optionally salt to taste and toss all the ingredients on high heat until well combined
spinach basil sauce - roughly chopped(1 cup)green chilli - finely chopped(1)salt - salt to tastetofu - cut into strips(1 cup)soy sauce(1 teaspoon)red chilli sauce(1 teaspoon)sunflower oil - salt to taste - 18
Turn off the heat and stir in the prunes and the parsley leaves
- 19
Set the filling aside to cool a little
- 20
To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti
spinach basil sauce - roughly chopped(1 cup) - 21
Spoon a large tablespoon of the roasted vegetables
- 22
Once filled, roll to make a wrap and serve
Rate this recipe
