No Marinate Paneer Tikka Wraps

These Paneer Tikka Wraps will have your tastebuds singing. These are super easy to make for a weeknight or even a party!

I love a good paneer tikka. However, half the time I forget to marinate the paneer. When I do remember, I get frustrated cooking the paneer. There is a lot of water that is created when trying to cook the paneer and my stove top is a mess. This is a quick and easy way to enjoy your favorite. I like to make the paneer ahead and then just put the wraps together for a quick weeknight meal. I also love serving these as a heavy appetizer with the wraps cut down into four pieces. The recipe is great addition to your arsenal. You can't go wrong with this quick cooking panner!

Check out the Instagram Reel for a quick guide!

No Marinate Paneer Tikka Wraps (8-10 wraps)

Ingredients

For Paneer

• 1 Package Paneer

• 1 Bell Pepper, chopped into large cubes

• 2 Tbsp. Besan

• 2 Tbsp. Oil

• 6 Tbsp. Yogurt

• 1 in Ginger, grated

• 5-6 Cloves of Garlic, grated

• 1 Tbsp. Chaat Masala

• 1 Tsp. Kashmiri Red Chili Powder

• 1 Tsp. Jeera Powder

• 1 Tsp. Black Salt

• 1 Tsp. Tandoori Masala

• 1 Tsp. Kasoori Methi

• 1 Tsp. Garam Masala

• Salt to taste

• 1/3-1/2 Cup Water

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For Wraps

• Frozen parathas or rotis

• Chutney

• Sour Cream

• Arugula

• Tomato, chopped

• Onion chopped

Directions

For the Paneer:

1. In a pan heat oil on medium heat. Add the besan and keep stirring for a few minutes. Create a besan roux with the oil. The besan should begin to release an aroma.

2. Reduce the heat to low and add your dry spices. Toast the masalas and turn off the flame.

3. Add your ginger and garlic. Stir well.

4. Add your yogurt and mix well. It is crucial that the heat is turned off and the roux is lukewarm. You do not want your yogurt to split while combining it into your spice mixture.

5. Add your bell peppers and paneer cubes. Check out my paneer hack for softer paneer.

6. Cook this mixture on medium-high heat. Make sure the paneer and bell peppers are completely coated.

7. Add your water at this stage. Hear the water sizzle and let it cook for a few minutes. The water will help the paneer absorb the spices.

8. Once the water has reduced, you can serve or store up to 3 days in an air-tight container.

For the Wrap Assembly:

1. Heat the froze paratha or roti in a pan.

2. Add some chutney and sour cream on the paratha. Spread evenly.

3. Add arugula, and panner mixture.

4. Top with chopped tomatoes and onions.

5. the sky is the limit with toppings. Other great options are pickled onions, chaat masala, chili sauce.

6. Tightly roll the wrap and Enjoy!

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!