RECIPES
Crafting Future Structures with a Taste of Goldiee
Paneer Tabur
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For the taco shells, cut regular tortilla wraps into small circular shapes. Secure them with two toothpicks across the edges to create an open shell structure and bake until completely crisp.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings
2
Diet
veg
Cuisine
Indo-Mexican Fusion
Ingredients
- 200 gms Paneer cubes
- 1 cup mixed veggies (chopped onions, capsicum, and sweet corn)
- 1 tbsp Oil
- 1 tsp Goldiee Kashmiri Lal Mirch Powder
- 1 tsp Goldiee Shahi Paneer Masala
- 2 tbsp Goldiee Tomato Ketchup
- Salt to taste
List of Ingredients for tempering
1 tbsp Oil, 1 tsp finely chopped garlic
List of Ingredients for Garnish
Goldiee Masala Ketchup for drizzling, finely chopped coriander leaves
Instructions
- Cut the tortilla wraps into small, uniform circles using a round cutter or bowl.
- Fold them slightly and insert two toothpicks to secure a hollow taco shell shape.
- Bake them at 180°C for 10 minutes until perfectly crisp.
- Heat oil in a pan, toss in chopped garlic, veggies, and paneer cubes; sauté for 3-4 minutes.
- Add the Kashmiri red chilli powder, shahi paneer masala, salt, and tomato ketchup. Mix thoroughly until well coated, then remove from heat.
- Stuff the baked taco shells with the paneer filling and serve with masala ketchup.
15 Mins
