Paneer Tacos

1. 1

   Mix all the ingredients to form a soft and firm dough.

2. 2

   Roll out the dough into 6-inch tortillas. On a hot pan, dry-toast the tortillas on both the sides until palely brown.

3. 3

   Store the tortillas in an aluminium wrap or a hot pack to keep them warm.

4. 4

   If using frozen paneer, soak it in warm water for a few minutes so that it becomes a little soft.

5. 5

   In a mixing bowl, combine the spices for the paneer marinade. Remove paneer from water, pat dry and cut into 1-inch cubes. Add these to the marinade and mix well to coat all the cubes.

6. 6

   In a pan, heat 2 tsps of oil. Add the marinated paneer and saute/fry on all sides until palely golden brown.

7. 7

   Make pico de galla with tomatoes, onions, chillies/jalapenos, lime juice, pepper, salt and coriander. Also chop an onion and green pepper thinly length wise and saute with some salt and sugar until they are caramelized.

8. 8

   To serve, use fresh coriander and a drizzle of lime juice. To finish it off use some coriander chutney or herbed raita.

No additional tips available.