Paneer Fajitas
with Tandoori Peppers and Mint Raita
India meets Mexico in this twist on a family favourite - fajitas!
Cals 778 · Prot 41 · Carbs 73 · Fat 37
Vegetarian
Family Friendly
20 min
India meets Mexico in this twist on a family favourite - fajitas!
Cals 778 · Prot 41 · Carbs 73 · Fat 37
Vegetarian
Family Friendly
Ingredients
Fajitas
Paneer
4*
250 Grams
Red onion
1 Piece
Red pepper
1 Piece
Yellow pepper
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Honey
15 Grams
Tamarind paste
15 Grams
Tandoori masala
2 Grams
Turmeric powder
2 Grams
Chapati
10*11*
4 Piece
Toppings
Tomatoes
1 Piece
Fresh coriander
15 Grams
Fresh mint
10 Grams
Cumin powder
2 Grams
Salt
0.5 Tsp
Natural yogurt
4*
170 Grams
Allergens
*4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3250 / 778 |
| Fats (g) | 37.2 |
| of which saturated (g) | 20.7 |
| Carbohydrates (g) | 73 |
| of which sugars (g) | 20.2 |
| Fibers (g) | 9.1 |
| Proteins (g) | 40.6 |
| Salt (g) | 2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Chop the paneer into bite-sized pieces.
- Peel and slice the onion.
- Deseed the peppers and slice them.
- Roughly chop the tomatoes.
2 Fry paneer
- Heat a pan over a medium heat with a drizzle of oil.
- Add the paneer with a very generous pinch of salt.
- Fry for 5 min, until golden on all sides.
- Add the honey and tamarind.
- Cook for 1 final min.
- Remove the pan from the heat.
3 Fry vegetables
- Meanwhile, heat a second pan over a medium heat with a drizzle of vegetable oil.
- Add the peppers and onions.
- Fry for 6 min until softened.
- Add the tandoori masala (spicy!) and turmeric with a splash of water.
- Cook for 2 min further.
4 Make raita
- Meanwhile, finely chop the coriander and pick the mint leaves.
- To a blender, add the mint leaves, half of the coriander (reserve the rest for garnish), a pinch of cumin and salt and a splash of water.
- Blend until smooth.
- Transfer to a bowl.
- Whisk in the yogurt.
- Set the raita aside.
Tip! Don't blend the yogurt! This will make watery.
5 Assemble wraps
- Warm the chapatis in a microwave or pre-heated oven.
- Assemble by piling the chapatis with the paneer, vegetables, raita, chopped tomatoes and any leftover coriander.
- Serve the Paneer Fajitas with Tandoori Peppers and Mint Raita.
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