Spicy Paneer and Tomato Onion Wraps

1.Prepare the Paneer: Gently toss the paneer cubes with a pinch of salt and turmeric powder. Set aside.

2.Sauté Aromatics: Heat the vegetable oil in a large skillet or non-stick pan over medium heat. Add the cumin seeds and let them splutter (about 30 seconds).

3.Cook Onions: Add the sliced onions and sauté until they turn translucent and start to lightly brown, about 5-7 minutes.

4.Add Spice Base: Stir in the ginger-garlic paste and chopped green chilies. Cook for 1 minute until the raw smell disappears.

5.Build Flavor: Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook, stirring occasionally, until the tomatoes soften and the oil starts to separate from the mixture (about 5 minutes). Season generously with salt.

6.Cook Paneer: Add the seasoned paneer cubes to the skillet. Gently fold them into the tomato-onion masala, ensuring they are coated. Cook for 3-4 minutes until the paneer is heated through.

7.Finish Filling: Stir in the garam masala and lemon juice. Remove from heat and garnish with half of the fresh cilantro.

8.Assemble Wraps: Lightly warm the parathas or flatbreads on a dry skillet until pliable.

9.Spread a thin layer of yogurt or mint chutney (if using) on the center of each warm flatbread.

10.Divide the spicy paneer filling evenly among the four flatbreads, placing it down the center.

11.Garnish the filling with the remaining fresh cilantro.

12.Fold the wrap tightly by folding in the sides first, then rolling from the bottom up. Serve immediately.