Ingredients

• 225g/8oz baby spinach leaves
• washed
• 45g/1¾oz fresh coriander
• leaves and stalks
• 6 large garlic cloves
• peeled
• 5cm/2in piece fresh ginger
• peeled and roughly chopped
• 6 tbsp roasted and salted peanuts
• 2-3 tbsp lemon juice
• or to taste
• 1 tbsp vegetable oil
• salt and freshly ground black pepper
• 1-3 green chillies
• seeds removed
• roughly chopped (optional)
• 75ml/2½fl oz Greek-style yoghurt
• 1 tsp each garam masala
• ground cumin
• ground fennel seeds and green cardamom powder
• 2 tsp crushed garlic
• 1 rounded tsp grated ginger
• 2 tsp gram flour
• salt
• to taste
• 2 tsp lemon juice
• ¼-½ tsp red chilli powder
• or to taste
• 2 tsp vegetable oil
• 2 tbsp water
• 200g/7oz Portobello mushrooms
• cleaned
• boiled for 15 minutes
• cooled and thickly sliced
• 2 tbsp vegetable oil
• 100ml/3½fl oz water
• 300-350g/10-12oz paneer
• cut into 2.5cm/1in cubes
• ½ small onion
• thinly sliced
• 5 ready-made flour tortillas
• wrapped in foil and placed in the oven for the last five minutes of cooking
• You'll need 5-6 wooden skewers
• soaked in water for half an hour

Directions

• For the spinach paste
• place all the spinach paste ingredients into a blender and blend until smooth.
• For the tandoori mushrooms
• place all the ingredients except the mushrooms into a blender and blend to a smooth paste. Add the mushrooms to the paste and leave to marinate for 20 minutes.
• Preheat the oven to 200C/400F/Gas 6.
• For the paneer
• heat the oil in a large non-stick pan. Add the spinach paste and the water and cook over a medium heat for 8-10 minutes
• or until the paste starts to thicken. Add the paneer and the onion and cook for another minute
• or until the onion just starts to soften.
• Meanwhile
• thread the marinated mushrooms onto skewers
• place onto an oiled baking sheet and transfer to the oven. Bake for 20 minutes
• turning halfway through the cooking time. Once cooked
• add the mushrooms to the paneer mixture.
• To serve
• divide the filling into five portions and place each portion onto a warmed tortilla. Roll up and cut on the diagonal.