Paneer Quesadilla
These quesadillas are made with spicy flavorful scrambled paneer stuffing with aromatics like ginger and garlic filled in tortillas and served with herby cilantro chutney and pickled onions.
Servings: 6 servings
Ingredients
- 1 tbsp oil
- 1/2 tsp cumin seeds
- 3/4 cup onion finely chopped
- 2 clove garlic grated
- 1 green chili finely chopped
- 3/4 cup bell peppers finely chopped any color of peppers work
- 1/2 cup corn kernels
- 1/2 cup tomato puree
- Salt to taste
- ½ tsp garam masala
- ½ tsp chili powder depending on your tolerance of heat
- ½ tsp turmeric powder
- 1 tsp ground coriander powder
- 1/4 tsp cumin seed powder
- 1 tsp fennel seeds
- 1/8 tsp cardamom powder. Optional
- 2 tbsp kasuri methi optional
- 200 grams paneer about 2 cups
- 2 tbsp cilantro chopped
- 4-6 Tortilla medium sized
- Any kind of melting cheese I used Amul
Instructions
- Take some oil in a pan once the oil heats up add some cumin seeds. Let them splutter and immediately add the onions, garlic, green chilies. Let them cook for few minutes until the onions turn soft and translucent.
- Add the bell peppers and corn kernels. Cook for few minutes.
- Add the tomato puree and followed by all the spices and seasonings. Let the flavors come along and the mixture dry out a little bit.
- Add the grated paneer to it. Paneer will soak up all the flavors, juices and mix until you see semi dry mixture. Taste to make sure, seasoning is okay.
- Completely cool the mixture.
- Take each tortilla, brush them up with some oil or butter. Cook them on each side slightly. Then stuff paneer filling on one half- side of the tortilla, and add grated cheese and cover and seal the tortilla into half-moon.
- Cook it until it has brown spots and is crisped up on both sides. Remove them on a cooling rack so that the steam evaporates and keeps them crispy. Finish with rest of the tortillas or the filling can be stored in the refrigerator for 2-3 days transferred to a tight container.
- Serve them with cilantro chutney and pickled onions. It will taste great with avocado jalapeno sauce, or even ketchup for that matter.