Paneer Fajitas

with Tandoori Peppers and Mint Raita

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Instructions

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1 Prep

Chop the paneer into bite-sized pieces. Peel and slice the onion. De-seed the peppers and slice them. Roughly chop the tomatoes.

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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, then remove the pan from the heat.

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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. 

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4 Make raita

Meanwhile, finely chop the coriander and pick the mint leaves. In 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, then whisk in the yogurt. This is your raita.

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5 Assemble wraps

Warm the chapatis in a microwave or pre-heated oven. Assemble the fajitas by piling the chapatis with the paneervegetables, raita, chopped tomatoes and any leftover coriander

Tips for fussy eaters

Fry their peppers without the spices!

Pro tip

Don't blend the yogurt! This will make watery.

India meets Mexico in this twist on a family favourite - fajitas!

Cooking Time: 20 min

Equipment Required: Blender

Cals 735 · Prot 37 · Carbs 56 · Fat 41

Ingredients

Number of people

Fajitas

Paneer 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 4 Pieces

Toppings

Tomatoes 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Cumin powder 2 Grams
Salt 0.5 Tsp
Natural yogurt 170 Grams

India meets Mexico in this twist on a family favourite - fajitas!

Cooking Time: 20 min

Equipment Required: Blender

Cals 735 · Prot 37 · Carbs 56 · Fat 41

Instructions

photo

1 Prep

Chop the paneer into bite-sized pieces. Peel and slice the onion. De-seed the peppers and slice them. Roughly chop the tomatoes.

photo

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, then remove the pan from the heat.

photo

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. 

photo

4 Make raita

Meanwhile, finely chop the coriander and pick the mint leaves. In 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, then whisk in the yogurt. This is your raita.

photo

5 Assemble wraps

Warm the chapatis in a microwave or pre-heated oven. Assemble the fajitas by piling the chapatis with the paneervegetables, raita, chopped tomatoes and any leftover coriander

Tips for fussy eaters

Fry their peppers without the spices!

Pro tip

Don't blend the yogurt! This will make watery.

Ingredients

Number of people

Fajitas

Paneer 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 4 Pieces

Toppings

Tomatoes 1 Piece
Fresh coriander 15 Grams
Fresh mint 10 Grams
Cumin powder 2 Grams
Salt 0.5 Tsp
Natural yogurt 170 Grams
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