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Bengal Paneer Cheese Tacos

Bengal Paneer Cheese Tacos

with Cucumber Raita

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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!

Tags:QuickVeggie
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

cucumber

1 bag

herbs

2 clove

garlic

1

onion

1 packet

paneer cheese

(ContainsMilk)

1

carrot

6

mini flour tortillas

(ContainsGluten)

1 bag

salad leaves

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

Bengal curry paste

Not included in your delivery

olive oil

½ tbs

plain flour

(ContainsGluten)

¼ cup

white wine vinegar

20 g

butter

(ContainsMilk)

¼ cup

water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4399 kJ
Fat64.1 g
of which saturates39.6 g
Carbohydrate66.8 g
of which sugars17.3 g
Protein52.2 g
Sodium1087 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

While the sauce is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through.

6

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.