Sweet Chilli Paneer Kati Wraps

Cut the paneer in half widthways, then slice each half into 6 strips, so that you are left with 12 [24] equal strips 

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the paneer with a pinch of salt and cook for 3-4 min or until golden, then transfer the paneer to a plate (reserve the pan) and cover with tin foil 

Meanwhile, peel and finely slice the red onion[s]

Deseed the green pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Peel and finely chop (or grate) the garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Boil a kettle

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 

Return the pan to a medium heat with a drizzle of vegetable oil 

Once hot, add the cumin seeds, chopped ginger and chopped garlic and cook for 1-2 min until fragrant

Once fragrant, add the chopped green pepper and sliced red onion with a generous pinch of salt and pepper and cook for 5-6 min or until softened

Meanwhile, combine the soy sauce, chilli jam and tomato ketchup with 60ml [120ml] boiled water – this is your chilli sauce

Once everything is softened, add the paneer to the vegetables 

Add the chilli sauce and cook for 2-3 min or until the sauce has thickened and everything is coated in sauce – this is your chilli paneer

Meanwhile, add the tortillas to a baking tray and put the tray in the oven for 5 min or until warmed through 

Top, tail, peel, then grate the carrot[s]

Chop the coriander finely, including the stalks