Heat butter and oil in a pan. Shallow fry paneer cubes for 3-4 minutes and remove onto a plate. Add coriander seeds and ginger garlic paste.
Saute for a minute before adding chopped onion. Add turmeric and saute until light brown in colour.
Now add chopped tomatoes pureed along with green chillies. Add beaten curd also.
Cover and simmer for about 10-12 minutes until done.
Add paneer cubes, chopped coriander, garam masala, kasuri methi and fresh cream.
Mix well and cook on a low heat for a further 5 minutes.
Garnish with some more of kasuri methi, fresh cream and chopped coriander before dishing out.
For the homemade flour tortilla wraps, knead a smooth dough with all the ingredients mentioned.
Set aside for 15 minutes.
Divide the dough into mediun sized balls and roll out about 7 inch thin rotis.
Roast on a hot skillet until brown spots appear on it from both the sides.
Stack them up in a casserole to keep them soft and warm.
Use for the wraps as desired.
Paneer Makhni wraps can be served as a breakfast or brunch or even as a healthy afterschool snack.
Tortilla wraps are the best option to be chosen for quick meal ideas. Homemade and fresh, these make for a perfect breakfast, brunch or a wholesome snack idea too. These are made with simple pantry staples and can be stacked up easily in ziplock bags. Keep them in between layers of butter paper to avoid them from sticking if freezing. You can freeze them for later use upto 3-4 months. Remove an hour before ready to eat and use them in your favourite wraps and rolls and even burritos. Happy Brunching!