A great spicy recipe Gordon Ramsey ...

Spicy Vegetable and Paneer Wraps are according to Gordon Ramsay, a typical street food in India, which are also very popular here in the UK. These envelopes are a vegetarian, but Gordon Ramsay suggest adding a bit of ground beef or spicy chicken recipe, if you prefer a non-vegetarian.

Recipe courtesy of Gordon Ramsay in his book Great Escapes.

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Ingredients:

• Spinach 4oz/200g
• 2 to 3 tablespoons vegetable oil
• 1 inch/3cm ginger, peeled and grated
• 3 cloves garlic, peeled and finely chopped
• 1 green pepper, seeded and finely chopped
• 1 small, peeled and sliced red onion
• 1 red pepper, cut into thin strips
• 2 carrots, peeled and cut into thin strips
• 1 teaspoon sea salt
• 1 tsp Garam Masala
• 1 tsp chilli powder
• ½ teaspoon ground cumin
• 225g / 8 oz paneer block, cut into thin strips
• 2 tablespoons chopped coriander / cilantro
• Juice of ½ lemon
• 4 chapattis or flour tortillas
• The coriander and chilli yogurt sauce, to serve

Preparation:

Ingredients for 4 people

• Bring a pot of salted water to a boil. Add spinach and cook for 30 seconds to 1 minute, until it is soft. Drain well and set aside.
• Heat oil in a large skillet over medium heat. Add the ginger, garlic, chilli and onion and cook for 2-3 minutes, stirring often.
• Add the peppers and carrots and mix well. After a few minutes, salt, garam masala, chili powder and cumin. Continue beating until the vegetables are soft some effect still have something.
• Finally, stir through the bands paneer, chopped coriander and lemon juice and cook for a few minutes. Remove the pan from the heat.
• Warm the chapatis in a large, dry pan to soften a little. (This makes it easier to wrap.) Spread. Tablespoon coriander and chilli yogurt sauce on each heated chapati and cover with a layer of blanched spinach Pour the vegetables and paneer filling up and roll the chapati to enclose the filling as a package.
• Wrap each packet and spicy vegetables in parchment paper (or old newspapers) and serve hot. If you find the wraps were cold, hot over a hot stove for a few minutes before serving.