Indian 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.
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
1
cucumber
1 bag
coriander
2 clove
garlic
1
onion
1 packet
paneer cheese
(ContainsMilk)1
carrot
1 sachet
mild North Indian spice blend
6
mini flour tortillas
(ContainsGluten)1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
1 tbs
plain flour
(ContainsGluten)¼ cup
white wine vinegar
1 tsp
sugar
20 g
butter
(ContainsMilk)¼ cup
water
½ tsp
salt
• Finely chop cucumber, coriander and garlic. Roughly chop brown onion. Cut paneer cheese into 1cm cubes. Grate carrot. • In a shallow bowl, add plain flour and season with salt and pepper. Add paneer and gently toss to coat. Set aside. • In a small bowl, combine 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 cucumber, coriander (reserve some for garnish!), 1/2 the Greek-style yoghurt and a pinch of garlic. Season to taste and mix well to combine.
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 drizzle of olive oil. • When oil is hot, using tongs, shake any excess flour off paneer and add to pan. Cook paneer, tossing occasionally, until golden, 5-6 minutes. • Transfer to a plate lined with paper towel.
TIP: Add extra oil if the paneer starts to stick!
• Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook onion, stirring, until softened, 2-3 minutes. • Add masala paste, Mumbai spice blend and remaining garlic and cook until fragrant, 1 minute. • Add the sugar, butter, water, salt and remaining yoghurt and simmer, stirring occasionally, until slightly thickened, 1-2 minutes. • Return paneer to pan and cook, gently tossing to coat in sauce, until warmed through, 1-2 minutes. Season to taste.
• Meanwhile, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Drain pickled carrot. • Top tortillas with baby spinach leaves, Indian paneer, pickled carrot, cucumber raita and reserved coriander.