Spicy Paneer Tacos
Paneer Tacos is a simple lunch recipe. Tacos are usually made with big chunks of meat and a thick sauce, But for all those vegetarians out there I wanted to
Paneer Tacos is a simple lunch recipe. Tacos are usually made with big chunks of meat and a thick sauce, But for all those vegetarians out there I wanted to make a Vegetarian Cottage cheese version with an Indian twist! So I want to stuff this taco with some spicy paneer curry with some sweet pineapple pieces. So try these paneer tacos and share your comments!
You may also like Chicken Tacos and Shrimp Tacos.
Paneer Tacos
Furthermore, Paneer is one of the best meat substitutes for the vegetarians. Although the animal products like meat or eggs are rich in protein, they also come with saturated fat and cholesterol. But paneer is a good substitute because it only contains a good amount of protein. So try to add paneer to your diet as much as possible. Another important thing is that the vegetables must be crunchy. So don’t overcook it.
Paneer Tacos 2017-07-24 07:00:09
Serves 3 Paneer Tacos is a simple lunch recipe. Tacos are usually made with big chunks of meat and a thick sauce, But for all those vegetarians out there I wanted to make a Vegetarian Cottage cheese version with an Indian twist! For a change, I want to stuff this taco with some spicy paneer curry with some sweet pineapple pieces. So try this dish and share your comments! Print Prep Time 00:10 Cook Time 00:20 Total Time 00:30
Prep Time 00:10 Cook Time 00:20 Total Time 00:30 Ingredients
- 200 g paneer cubes (I used amul paneer)/cottage cheese
- one medium-sized onion, finely chopped
- 2 small-sized tomatoes
- 1 cup mixed capsicum, cubed
- 1&1/2 tsp ginger & garlic paste
- 3/4 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp crushed fenugreek leaves (dry)
- 1/2 tsp salt To temper
- 2 tbsp oil (I used olive oil)
- 1 tsp crushed coriander seeds or 1/2 tsp cumin seeds
- 3 flour tortillas For garnishing
- 1/2 cup canned pineapple pieces
- 1 tbsp of coriander leaves, chopped Instructions
- Immerse the paneer cubes in hot water until you cook it.
- Then place the tomatoes in a blender, blend until a smooth puree or paste and keep it aside.
- Meanwhile, heat a nonstick pan with oil over medium heat.
- When the oil heats, fry coriander or cumin seeds until spluttering.
- Then add finely chopped onions, saute until it turns transparent.
- Also add ginger and garlic paste and saute well until the raw smell goes.
- Then pour the tomato puree and stir well, Close the lid and cook for 2 mins. or until the gravy becomes slightly thick.
- Furthermore, add all the powders and salt and stir well continuously, until the gravy becomes thick or the oil from the gravy oozes out, add capsicum cubes and stir well for 1 minute.(The vegetables must be crunchy. So don't overcook it)
- Then add paneer cubes (drain all the water and squeeze the paneer cubes slightly) and saute well. Also add 3 tbsp of water to the gravy and stir continuously and cook until the paneer cubes are cooked.
- Then add fenugreek leaves and saute for one more minute.
- When the gravy becomes thick, switch off the heat and let it cool for few mins. How to cook and arrange tacos
- Meanwhile, heat a nonstick pan over medium heat, place the tortilla and toast until charred.
- Then place the paneer veg gravy in the tortillas and top it with pineapple pieces and coriander leaves.Serve it immediately. By Santhi Therese The Indian Claypot https://theindianclaypot.com/
Spicy Paneer Tacos
Serves 1
Prep Time: 00:10
Cook Time: 00:20
Total Time: 00:30
Ingredients
- 200 g paneer cubes
- one medium-sized onion
- 2 small-sized tomatoes
- 1 cup cubed mixed capsicum
- 1&1/2 tsp ginger & garlic paste
- 3/4 tsp red chili powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp garam masala powder
- 1 tsp (dry) crushed fenugreek leaves
- 1/2 tsp salt
- 2 tbsp (I used olive oil) oil
- 1 tsp crushed coriander seeds
- 1/2 tsp cumin seeds
- 3 flour tortillas
- 1/2 cup canned pineapple pieces
- 1 tbsp, chopped coriander leaves
Instructions
- Immerse the paneer cubes in hot water until you cook it.
- Then place the tomatoes in a blender, blend until a smooth puree or paste and keep it aside.
- Meanwhile, heat a nonstick pan with oil over medium heat.
- When the oil heats, fry coriander or cumin seeds until spluttering.
- Then add finely chopped onions, saute until it turns transparent.
- Also add ginger and garlic paste and saute well until the raw smell goes.
- Then pour the tomato puree and stir well, Close the lid and cook for 2 mins. or until the gravy becomes slightly thick.
- Furthermore, add all the powders and salt and stir well continuously, until the gravy becomes thick or the oil from the gravy oozes out, add capsicum cubes and stir well for 1 minute.(The vegetables must be crunchy. So don't overcook it)
- Then add paneer cubes (drain all the water and squeeze the paneer cubes slightly) and saute well. Also add 3 tbsp of water to the gravy and stir continuously and cook until the paneer cubes are cooked.
- Then add fenugreek leaves and saute for one more minute.
- When the gravy becomes thick, switch off the heat and let it cool for few mins.
- Meanwhile, heat a nonstick pan over medium heat, place the tortilla and toast until charred.
- Then place the paneer veg gravy in the tortillas and top it with pineapple pieces and coriander leaves.Serve it immediately.
By Santhi Therese
The Indian Claypot
