Bengal Paneer Cheese Tacos
with Cucumber Raita
If you haven’t cooked with delicious Indian paneer cheese before, get ready for creaminess that pairs beautifully with big, bold flavours. Tuck into these spiced yoghurt-smothered bites and toast the country from which we draw endless culinary inspiration.
The current labour
shortages have impacted
availability of ingredients
across the entire food
supply chain. As such,
what you receive may
be slightly different to
what’s pictured. Don’t
worry, your recipe will be
just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
cucumber
1 bag
herbs
2 clove
garlic
1
onion
1 packet
paneer cheese
(Contains: Milk; )
1
carrot
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 bag
salad leaves
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Bengal Curry Paste
Not included in your delivery
olive oil
½ tbs
plain flour
(Contains: Gluten; )
¼ cup
white wine vinegar
20 g
butter
(Contains: Milk; )
¼ cup
water
Nutrition Values
Utensils
Cooking Steps
Finely chop cucumber and herbs. Finely chop garlic. Roughly chop onion. Cut paneer cheese into 1cm cubes. Grate carrot. In a shallow bowl, add the plain flour and Mumbai spice blend, then season with salt and pepper. Add paneer and gently toss to coat in seasoned flour. Set aside.
In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid and stir to coat. Set aside until serving. In a second small bowl, combine 1/2 the Greek-style yoghurt and cucumber. Season and mix well. Set aside.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, using tongs, shake any excess flour off paneer, then add to the pan. Cook paneer, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel.
Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. Add Bengal curry paste and garlic and cook until fragrant, 1 minute. Add a pinch of sugar, the butter, water, a pinch of salt and remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Return paneer to the pan and cook, gently tossing to coat, until warmed through, 1-2 minutes. Season to taste.
TIP: Stir the paneer gently to avoid it breaking up in the pan!
While the sauce is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.
Drain pickled carrot. Build your tacos by topping tortillas with salad leaves, Bengal paneer and pickled carrot. Spoon over cucumber raita and garnish with herbs to serve.
