Tandoori Paneer Taquitos

For a while now, I have been playing with the idea of a Mexican-Indian dish fusion, and this one is a winner. The crispiness of the baked taquito, with the soft paneer and fresh salad, with a cool mint and cucumber sauce drizzled on top gives a flavour and texture explosion like no other.

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You can add chillies to the tandoori marinade if you want an extra spicy kick, but don’t cook the paneer for too long; you want it to stay moist and soft.

This dish is easy to prepare, and I recommend that you leave the marinated paneer in the fridge either overnight, or for 1-3 hours (if like me, you change your meal plan at the last minute because you have a new craving!), so that the flavours really have time to develop.

TANDOORI PANEER TAQUITOS

Prep: 20 mins/ Cook: 35 mins/ Total: 55 mins/ Serves 2  (makes 8 taquitos)

INGREDIENTS

Paneer and marinade

470g paneer, cut in to 2cm x 2cm cubes

180g natural yoghurt

2 tsps rapeseed oil

8g ginger, peeled

1 garlic clove

1tsp salt

1 tsp cumin seeds

5 tsps tandoori powder

Mint and cucumber sauce

200g natural yoghurt

100g cucumber

12 fresh mint leaves

Salt to taste

Salad garnish

50g red onion

100g baby plum tomatoes

75g iceberg lettuce, shredded

1 pack tortilla wraps

Cocktail sticks

INSTRUCTIONS

1. Combine the yoghurt, garlic, ginger and spices in a food processor and mix until smooth
2. Add the paneer, and mix well, ensuring everything is well coated. Drizzle with rapeseed oil and mix again. Cover and let it marinate overnight or for 1-3 hours.
3. Preheat the oven to 200 degrees.
4. Cover a large baking tray with grease proof paper and spray with a little oil. Lay out the paneer in a single layer.
5. Cook for 20 minutes, stirring carefully half way through.
6. In the meantime, combine all of the ingredients for the mint and cucumber sauce and blend until smooth. Add salt to taste.
7. Chop the lettuce, onions and tomatoes for the salad topping.
8. Remove the paneer from the oven; it should be soft but slightly charred at the edges.
9. Lay the tortilla wraps and put paneer in one half only, then roll up and secure with a cocktail stick.
10. Place the wraps in the oven for 10-12 minutes, until the wrap starts to brown.
11. Remove from the oven and top with the mint and cucumber sauce and salad, before drizzling with extra mint sauce for the final touch.
12. Serve hot, and enjoy!