Paneer Tikka Wraps

Step 1

Pat the paneer block dry with paper towels, then place it on a cutting board. Cut straight down through the block into 1-inch cubes, making rows one direction, then the other, like dicing a cheese block. You should have about 16 cubes.

Step 2

In a medium bowl, combine the yogurt, garam masala, lemon juice, minced garlic, and minced ginger. Stir with a spoon until evenly mixed and no lumps remain.

Step 3

Add the paneer cubes to the yogurt mixture and gently turn them over several times with a spoon until all sides are coated. Let them sit at room temperature for 15 minutes so the flavors soak in.

Step 4

While paneer marinates, chop the cucumber and tomato into small pieces roughly the size of peas, then chop the fresh mint or cilantro into thin ribbons. Place each in a separate small bowl.

Step 5

Heat 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 6

Use a slotted spoon to lift the paneer cubes from the marinade, letting excess yogurt drip back into the bowl. Arrange the cubes in a single layer in the hot skillet.

Step 7

Do not stir. Let the paneer sit undisturbed for 3 minutes until the bottom side turns golden brown and looks crispy, about the color of caramel.

Step 8

Use a spatula to turn each cube over. Cook for another 3 minutes until this side is also golden brown and crispy.

Step 9

Transfer the paneer to a clean plate. While still hot, drizzle with 1 tablespoon fresh lemon juice and sprinkle lightly with salt and pepper.

Step 10

Warm the tortillas one at a time in the still-hot skillet for 15 seconds on each side, until they are soft and pliable. Stack them on a plate.

Step 11

Lay one warm tortilla flat. Arrange a quarter of the seared paneer cubes in a line down the center, leaving 2 inches empty on both ends.

Step 12

Spoon a small amount of chopped cucumber, tomato, and fresh herbs onto the paneer. Drizzle lightly with any remaining yogurt mixture if desired.

Step 13

Fold the left edge of the tortilla over the filling, then fold the right edge over, creating a snug package. Repeat with the remaining three tortillas.

Step 14

Serve immediately while the paneer is still warm and the tortilla is soft.