Paneer Tikka Quesadillas

Ingredients

• 2 tbsp yogurt (for marinade)
• 1.5 tbsp garlic (for marinade)
• 1.5 tbsp ginger (for marinade)
• 0.25 lemon (squeezed for juice)
• 0.5 tsp salt (for marinade)
• 0.25 tsp turmeric powder (for marinade)
• 1 tsp Kashmiri red chili powder (or paprika; for marinade)
• 400 g paneer (soaked in hot water, sliced)
• 2 tbsp avocado oil (divided (1 tbsp for paneer, 1 tbsp for veggies))
• 2 cloves (whole)
• 0.25 tsp fennel seeds
• 1 tsp cumin seeds
• 2 pods green cardamom
• 1 green bell pepper (sliced)
• 1 red bell pepper (sliced)
• 1 red onion (sliced)
• salt (to taste)
• 1 tsp Kashmiri red chili powder (or paprika; for veggie seasoning)
• 1 tsp coriander powder
• 1.5 tsp chat masala (I like MDH)
• 0.5 tsp red chili powder
• 0.25 tsp garam masala
• 0.25 cup fresh cilantro (chopped, for filling)
• 0.25 cup sour cream (for taco sauce)
• 2 tsp taco seasoning (for taco sauce)
• 2 tbsp fresh cilantro (for taco sauce)
• 1.5 tsp lime juice (for taco sauce)
• 1 tbsp water (for taco sauce)
• 10 whole wheat tortillas
• 5 cups cheddar cheese (grated (approx 2/3 cup per quesadilla))

Steps

1. 1

   Soak the paneer in hot boiling water for 20 minutes until soft. This is especially important if using store-bought paneer.

2. 2

   In a large mixing bowl, combine the yogurt, ginger, garlic, lemon juice, turmeric powder, 1 tsp Kashmiri red chili powder, and 1/2 tsp salt. Mix the marinade well.

3. 3

   Slice the softened paneer into long strips or smaller cubes. Keep the pieces relatively small so they fit easily inside the quesadillas.

4. 4

   Add the paneer to the marinade and mix until well-coated. Allow it to marinate for about 10 minutes.

5. 5

   While the paneer marinates, slice the red onion, red bell pepper, and green bell pepper. Grate the cheddar cheese.

6. 6

   Prepare the Taco Sauce by mixing the sour cream, taco seasoning, 2 tbsp fresh cilantro, lime juice, and 1 tbsp water in a small bowl. Refrigerate until ready to serve.

7. 7

   Heat a cast iron skillet over low-medium heat. Once hot, add 1 tbsp of avocado oil.

8. 8

   Add the marinated paneer to the skillet, lining the pieces up so all sides can cook. Cook for about 4 minutes total, flipping every 40 seconds, until slightly golden. Do not overcook or it will become rubbery. Remove paneer from the pan and set aside.

9. 9

   In the same pan, add the remaining 1 tbsp of oil. Add the cumin seeds, fennel seeds, cloves, and green cardamom pods. Sauté for 1 minute until fragrant.

10. 10

    Add the sliced onions and bell peppers to the pan. Season with salt to taste and sauté for 4-5 minutes until the vegetables are caramelized.

11. 11

    Add the cooked paneer back into the pan with the vegetables. Add the remaining spices: chat masala, 1 tsp Kashmiri red chili powder, coriander powder, red chili powder, and garam masala.

12. 12

    Stir everything together for 1 minute to combine the flavors. Turn off the heat and stir in 1/4 cup of fresh chopped cilantro. Set the mixture aside.

13. 13

    To assemble, wipe the skillet clean and warm it over low-medium heat. Place a whole wheat tortilla in the pan, cook for 1 minute, then flip.

14. 14

    On one half of the tortilla, spread about 1/4 cup of grated cheese. Top with a spoonful of the paneer and veggie mixture, then add another 1/4 cup of cheese on top.

15. 15

    Fold the tortilla in half to close the quesadilla. Cook for 3-5 minutes per side, flipping carefully, until the tortilla is golden brown and the cheese is completely melted.

16. 16

    Remove from the pan and slice into thirds. Repeat with the remaining tortillas and filling.

Notes

For a vegan option: Use tofu instead of paneer, and substitute vegan sour cream and vegan cheese. For a gluten-free option: Replace the whole wheat tortillas with gluten-free tortillas. If you prefer a milder dish, you can use paprika instead of Kashmiri red chili powder.

Nutrition per serving

• main
• vegetarian
• Indian-fusion
• paneer
• quesadilla
• dinner
• lunch