Ingredients
- Paneer (cottage cheese), crumbled: 100g
- Fresh spinach leaves (washed and chopped): 1 cup
- Whole-wheat tortilla or chapati: 2 (or gluten-free option)
- Olive oil: 1 tsp
- Onion (finely chopped): 1 small
- Garlic (minced): 1 clove
- Ginger (grated): 1 tsp
- Cumin powder: ½ tsp
- Red chili powder: ¼ tsp
- Garam masala: ½ tsp
- Salt: to taste
- Fresh lemon juice: 1 tsp
- Fresh coriander leaves (optional): a handful
Preparation
Heat olive oil in a pan. Add the chopped onions and sauté until soft and golden.
Add minced garlic and grated ginger, and sauté for another minute.
Add the chopped spinach leaves and cook for 2-3 minutes until wilted.
Add crumbled paneer, cumin powder, red chili powder, garam masala, and salt. Cook for 3-4 minutes until well combined.
Add fresh lemon juice and mix well. Remove from heat and let it cool slightly.
Place the whole-wheat tortillas or chapatis on a flat surface. Spoon the paneer and spinach mixture evenly onto each tortilla.
Roll them tightly and slice into bite-sized pieces.
Optionally, garnish with fresh coriander leaves before serving.
Serving Size: Makes 2 servings (1 roll-up per person).
Notes
- You can add a bit of grated cheese to the filling for extra creaminess, but to keep it healthier, it’s best to skip the cheese.
- For a spicy kick, add chopped green chilies to the filling.
- These rolls can be served warm or cold.
