Potato, Pea and Paneer Wraps

Heat a large, lidded frying pan over medium heat.

Add the oil and the onion, garlic and ginger and fry for about 3 minutes until softened.

Add the tomato paste and cook for a minute or two, then add the stock powder, cumin and turmeric.

Stir to combine, then add the potatoes, peas and ½ cup of water.

Cover and cook over low heat for 15 minutes until the potatoes are tender. You can add more water if it’s too dry.

If using paneer, stir it through and cook for a further 2 to 3 minutes to warm through.

If using grated cheese, allow the potato mixture to cool first then stir it through.

Place a cup of the mixture in a wrap and wrap with baking paper.

Cut in half and pack into your lunchboxes.