Paneer Tikka Quesadilla
Born on a Friday night when half the family wanted tikka and the other half wanted tacos. Democracy failed, fusion won.
🧺 Ingredients
- Paneer250 g, cubed
- Yogurt1/2 cup, thick
- Red Chilli Powder1 tsp
- Garam Masala1 tsp
- Tortilla4 large
- Cheddar Cheese1 cup, grated
- Capsicum1, sliced
- Onion1, sliced
- Chaat Masala1/2 tsp
👨🍳 Method — step by step
Whisk yogurt with red chilli powder, garam masala and a pinch of salt. Toss in the paneer cubes and let them marinate for 30 minutes.
Sear the marinated paneer on a hot pan for 2–3 minutes per side until charred at the edges. Set aside.
Lay a tortilla flat, scatter cheddar, paneer tikka, capsicum and onion over one half. Sprinkle chaat masala.
Fold, then toast on medium heat with a little butter until golden and the cheese surrenders — about 2 minutes per side.
Cut into wedges and serve with mint chutney or salsa. Or both. Definitely both.
Secret: brush the tortilla with leftover tikka marinade before toasting. Trivia — quesadillas date back to 16th-century Mexico; paneer tikka to the Mughal kitchens. Tonight, they're married.
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