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Paneer Tikka Wraps with Mint Chutney

Paneer Tikka Wraps with Mint Chutney reads sourness 5.5, citrus 5.2 and richness 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 38 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Sourness 5.5 · Citrus 5.2 · Richness 4.7 · Herbaceous 4.3 · Salinity 4.2 · Sweetness 2.9 · Umami 2.9 · Heat 2.9 · Funk & Ferment 2.8 · Warm Spice 2.7 · Allium 2.3 · Fruity 1.9 · Floral 1.5 · Earthy 1.3 · Bitterness 1.2 · Nutty 1.0

What's in it (15)

Time & effort: about 38 min (18 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 212.8 kcal, 7.6 g protein, 9.7 g fat, 23.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. In a medium bowl, whisk together 1/4 cup of the yogurt, 1 tablespoon of the oil, the ginger-garlic paste, garam masala, chili powder, turmeric, 1 tablespoon of the lemon juice, and 1 teaspoon of the salt. Add the paneer and toss gently to coat every side. Cover and let marinate at room temperature at least 20 minutes, or refrigerate up to 4 hours.
  2. While the paneer marinates, make the chutney: in a food processor or blender, combine the remaining 1/2 cup yogurt, the mint, cilantro, jalapeño, remaining 1 tablespoon lemon juice, and remaining 1/2 teaspoon salt. Blend until smooth and bright green, scraping down the sides once, about 1 minute. Taste and adjust salt, then refrigerate until ready to serve.
  3. Heat 1 tablespoon of the remaining oil in a large skillet or grill pan over medium-high heat. Add the bell pepper and onion and cook, stirring occasionally, until charred in spots and just tender-crisp, 5 to 6 minutes. Transfer to a plate.
  4. Return the skillet to medium-high heat and add the remaining 1 tablespoon oil. Lift the paneer from the marinade, letting the excess drip off, and add to the pan in a single layer (work in two batches if it doesn't fit without crowding). Sear undisturbed until deeply golden on the first side, 3 to 4 minutes.
  5. Flip the paneer and sear the second side until golden and lightly crisp at the edges, 2 to 3 minutes more. Return the peppers and onion to the pan and toss everything together over the heat for 1 minute to warm through and combine.
  6. Warm the tortillas one at a time in a dry skillet over medium heat until pliable and lightly speckled, about 20 seconds per side (or stack, wrap in a damp towel, and microwave 30 seconds).
  7. Spread each warm tortilla with a generous spoonful of mint chutney, then top with the paneer tikka and vegetables. Fold or roll into a wrap and serve right away with the remaining chutney on the side.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.