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Tandoori Paneer Cheese Tacos

Tandoori 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 tandoori-smothered bites and toast the country from which we draw endless culinary inspiration.

Allergens:MilkGlutenTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

cucumber

2 clove

garlic

1 unit

brown onion

1 bag

baby spinach leaves

1 bunch

coriander

1 block

paneer cheese

(ContainsMilk)

1 unit

carrot

1 packet

Greek yoghurt

(ContainsMilk)

1 packet

slivered almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

tandoori paste

1 sachet

Mumbai spice blend

(May be presentGluten)

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

½ tsp

salt

1 tsp

sugar

20 g

butter

(ContainsMilk)

⅓ cup

water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4540 kJ
Fat63.3 g
of which saturates31.3 g
Carbohydrate71.4 g
of which sugars21.1 g
Protein47.8 g
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the cucumber. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion. Roughly chop the baby spinach leaves. Finely chop the coriander. Cut the paneer into 1cm cubes. Grate the carrot (unpeeled). Place the plain flour and a pinch of salt and pepper on a plate. Add the paneer and gently toss to coat in the seasoned flour. Set aside.

2

In a small bowl, add the cucumber, coriander (reserve some for garnish!), 1/2 the Greek yoghurt, a pinch of garlic and a pinch of salt and pepper. Mix well to combine and set aside. Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast until golden, 2-3 minutes. Transfer to a second small bowl.

TIP: You can add more garlic if you like!

3

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer, shaking off any excess flour, and cook, tossing occasionally, until golden, 5-6 minutes. Transfer to a plate lined with paper towel.

TIP: Add extra olive oil if the paneer starts to stick to the pan.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot and a pinch of salt and pepper and cook, stirring, until softened, 2-3 minutes. Add the tandoori paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. Add the salt, sugar, butter, water and the remaining Greek yoghurt and simmer until slightly thickened, 1-2 minutes. Add the paneer and cook until warmed through, 1-2 minutes.

TIP: Stir the paneer gently to avoid it breaking up in the pan!

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

Bring everything to the table to serve. Top the tortillas with the tandoori paneer, veggies and baby spinach. Spoon over the cucumber raita and garnish with the toasted almonds and reserved coriander.