HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconTandoori Paneer Cheese Tacos
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.


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Total Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



2 clove




1 bag

baby spinach leaves

1 bunch


1 packet

paneer cheese




1 packet

Greek-style yoghurt


1 packet

tandoori paste

1 sachet

Mumbai spice blend


mini flour tortillas


Not included in your delivery

olive oil

1 tbs

plain flour


¼ cup

rice wine vinegar

¼ cup

water (for the pickle)

1 tsp

water (for the yoghurt)

1 tsp


20 g



⅓ cup

water (for the sauce)

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4100 kJ
Fat56.7 g
of which saturates30.9 g
Carbohydrate64.9 g
of which sugars17.4 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium1900 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the cucumber. Finely chop the garlic. Thinly slice the brown onion. Roughly chop the baby spinach leaves. Finely chop the coriander. Grate the carrot (unpeeled). Cut the paneer into 1cm cubes. In a shallow bowl, add the plain flour and season with salt and pepper. Add the paneer and gently toss to coat in the seasoned flour. Set aside.


In a small bowl, combine the rice wine vinegar, water (for the pickle) and a good pinch of sugar and salt. Add the carrot to the pickling liquid and stir to coat. Set aside until serving. In a second small bowl, combine the cucumber, coriander (reserve some for garnish!), water (for the yoghurt), 1/2 the yoghurt and a pinch of garlic. Season with salt and pepper, mix well to combine and set aside. TIP: You can add more or less garlic to the raita depending on taste.


Heat a large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add the paneer, taking care not to add any excess flour to the pan, 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!


Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, then season with 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 sugar, butter, water (for the sauce), the salt and the remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. Return the paneer to the pan and cook, tossing to coat, until warmed through, 1-2 minutes. TIP: Stir the paneer gently to avoid it breaking up in the pan!


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


Drain the pickled carrot. Bring everything to the table to serve. Build your tacos by topping the tortillas with the tandoori paneer, baby spinach, pickled carrot, cucumber raita and reserved coriander.