Paneer Tikka Quesadillas

Steps

1. 1

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

   Start 20-minute timer
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.

   Start 10-minute timer
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.

   Start 4-minute timer
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.

   Start 1-minute timer
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.

    Start 4-minute timer
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.

    Start 1-minute timer
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.

    Start 1-minute timer
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.

    Start 3-minute timer
16. 16

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