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Story of the meal
Making this dish brings me back to my childhood in Bombay. It was there where we ate it to our hearts content at home or virtually everywhere we went. It's an Indian classic traditionally made with tandoori paneer or skewered grilled cheese in a traditional Indian clay oven. However, I am giving it a modern twist by using paneer tikka masala instead.
MAINCOURSEServing Size 334 gCalories 392Fat 4 gSaturated Fat 1 gCarbs 73 gFiber 9 gProtein 22 gSodium 632 mgSugar 9 g
EXTRA SIDE DISH
We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.
Our side dishes have in between 40-150 KCal each.Canola OilCilantro ChutneyCuminGingerGreen PeppersKosher SaltLime JuiceMalt VinegarOrganic GarlicPaneerPaprikaPeasPickled Organic Red OnionsPotatoesRed Chili PowderSpiced Creamy “tikka” SauceTurmeric PowderUnbleached Enriched Wheat FlourWheat Paratha
Meals are delivered chilled
Containers are oven & microwave safe, lid is not safeRemove the plastic cup from inside the container before heating.
In the Oven (recommended)1. Preheat to 400F and heat the paratha in the stove for perfection (if not in oven is fine) 2. Cook for 7 min or until heated through. 3. Assemble all the ingredients (pickled onions, paneer and cilantro chutney) and wrap with the paratha. 4. Heat for 5 min or until heated though
In the Microwave (recommended)1. If you can heat the paratha in the stove (for perfection), if not microwave is fine 2. Microwave paneer for 1.5 mins. 3. Assemble the ingredients (paneer, pickled onions, cilantro chutney) and wrap with the paratha. 4. Heat for 30 seconds.
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We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.The CookUnity Team.
welcome Brooke Alpert M.S., R.D., C.D.N.
We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.
Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.
She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.