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Indian Paneer Cheese Tacos

Indian 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.

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

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4499 kJ
Fat65.1 g
of which saturates38.9 g
Carbohydrate70.5 g
of which sugars17.7 g
Protein52.4 g
Sodium1520 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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!

3

• 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.

4

• 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.