Paneer, mushroom and spinach wrap

Ingredients

For the spinach paste

• 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)

For the tandoori mushrooms

• 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

For the paneer

• 2 tbsp vegetable oil
• 100ml/3½fl oz water
• 300-350g/10-12oz paneer, cut into 2.5cm/1in cubes
• ½ small onion, thinly sliced

To serve

• 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