Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Put a non-stick saucepan on a medium heat with 2 tablespoons of the oil. As soon as the oil is hot, add the paneer and fry for 5 minutes, stirring occasionally. You want to colour the paneer as much as possible.</p> <p>Put the spinach leaves and water into a blender and whiz to a smooth paste. Add a splash more water if needed, to blend smoothly.</p> <p>Take the paneer out of the pan with a slotted spoon and set aside. Add the remaining tablespoon of oil and the garlic to the pan and cook for a minute, until the garlic is light brown.</p> <p>Add the green mixture, along with the cumin seeds, chilli flakes and salt, and cook on a medium heat for 5 minutes, until some of the water from around the edge has reduced and the mixture has thickened.</p> <p>Add the paneer to the pan and mix well, making sure all the cheese is covered in green. Pop a lid on the pan and leave on a low heat while you make the rolls.</p> <p>Put a small frying pan on a high heat and add a good glug of oil, enough to cover the base.</p> <p>Break the eggs into a very shallow bowl with the salt and lightly whisk – the bowl needs to be flat enough to be able to dunk the tortillas. Dip a tortilla into the egg mixture, making sure to cover it all over. Get it straight into the frying pan. The oil should be hot enough to really create a sizzle. Cook for just 30 seconds, then turn it over and cook on the other side. Now cook the other 3 tortillas the same way.</p> <p>To serve, add the paneer mixture to the centre of a hot crispy tortilla, and roll up. Not like a burrito, but the way a kid would make a roll for the first time. If you don’t have cheese falling out one end, you’re doing it wrong!</p>