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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.

Tags:VeggieQuick
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

2 clove

garlic

1

brown onion

1 bag

baby spinach leaves

1 bunch

coriander

1 packet

paneer cheese

(ContainsMilk)

1

carrot

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

tandoori paste

1 sachet

Mumbai spice blend

6

mini flour tortillas

(ContainsGluten)

Not included in your delivery

olive oil

1 tbs

plain flour

(ContainsGluten)

3 tbs

rice wine vinegar

1 tsp

water (for the yoghurt)

1 tsp

sugar

20 g

butter

(ContainsMilk)

⅓ cup

water (for the sauce)

½ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4474 kJ
Fat65.1 g
of which saturates38.9 g
Carbohydrate68.9 g
of which sugars20.7 g
Protein52.5 g
Sodium1522 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the cucumber. Finely chop the garlic. Thinly slice the brown onion. Roughly chop the baby spinach leaves. Finely chop the coriander. Cut the paneer cheese into 1cm cubes. Grate the carrot (unpeeled). In a shallow bowl, add the plain flour and season with salt and pepper. Add the paneer to the seasoned flour and gently toss to coat. Set aside.

2

In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Add the carrot to the pickling liquid with just enough water to cover the carrot 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 Greek-style yoghurt and a pinch of garlic. Season with salt and pepper and mix well to combine. Set aside. TIP: You can add more or less garlic to the raita depending on taste.

3

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!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, season with salt and pepper, then 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, gently tossing to coat, 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

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.