Paneer Bhurji Tacos Recipe For Quick And Delicious Meals

Anything can be a taco these days if you put delicious fillings into a thin flour wrap and enjoy it with equal gusto! That being said, finding solid vegetarian options for tacos in India can be quite the task. As one of the most reliable vegetarian alternatives to meat, paneer is considered to be the source of protein for most people that do not consume meat or fish. Besides, this recipe for paneer bhurji tacos is extremely simple to make and perfect for days when all you have time for is to rush out of the door. These scrambled paneer tacos are also perfect DIY food for kids who seek to be entertained and wowed by the food they eat and saves you the hassle of having to pack everything perfectly for their lunchboxes. Find a recipe for these quick and easy tacos to follow.

Recipe:

Also Read: 

Paneer-Eyed Cravings? Try These Dinner Paneer Recipes

Ingredients

• 2 rotis/tortilla wraps
• 250 grams fresh paneer
• 1 small onion, finely chopped
• ½ tomato, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons crushed ginger
• 1 teaspoon cumin seeds
• 1 teaspoon red chilli powder
• 1 teaspoon pav bhaji masala
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• Salt and pepper, to taste
• 2 tablespoons butter/ghee
• Shredded cheese, for garnish
• 2 tablespoons freshly chopped coriander

Method

• Warm the flour tortillas slightly and set aside until further use. Heat the ghee in a pan and temper the cumin seeds. Once they begin to splutter, add the crushed ginger and garlic.
• As the aromas are released, add the chopped onion and sauté for 3-4 minutes, until lightly browned. Add the chopped tomato, followed by a pinch of salt and cook until the tomatoes turn mushy in their own moisture.
• Add all the spice powders and black pepper and stir in thoroughly. Cook further for 2-3 minutes, until the spices lose their raw smell before crumbling in the paneer. Season with salt and mix everything well to combine.
• Add a tablespoon of water to let the flavours seep into the paneer and cover with a lid to cook for an additional five minutes, until the paneer has absorbed the flavours of the vegetable base.
• Pile on to the waiting warm rotis followed by shredded cheese and lots of chopped coriander for garnish. Serve warm with extra cheese and hot sauce on the side.