Recipes
veg
paneer enchilada
By Ankita Choudhary
⏳ Prep Time: 60 minute
07 Jan 2020
Nutritional Overview
Calories
510 kcal
Protein
25 gm
Carbs
35 gm
Fats
30 gm
Ingredients
40 g paneer
15 g cheese
100 g Assorted veggies (carrots zucchini spinach onion)
25 gm dough for roti
Homemade Enchilada sauce made from tomato (1.5), garlic spices and 5 gm onion.
Oregano , cinnamon and salt and cumin/ coriander powder
Oil 10 ml
Method
Step 1
Heat oil in pan and add spices n grated or cut ( as preferable) veggies let them cook for - mins
Step 2
Add paneer to the mix, keep on low flame for - mins. Turn off the heat. Keep aside.
Step 3
Enchilada sauce
Step 4
ml oil to pan, once hit add garlic ginger onions no sauté for - mins, then add tomatoes, add spices , cinnamon and oregano specifically. Once cooked, keep aside, make paste once it gets to warm temperature.
Step 5
Make roti.
Step 6
Once roti is done keep it flat on a plate and soak in the enchilada sauce just made. Fill in paneer stuffing. Roll the roti with opening at bottom, add cheese on top. Keep in oven for mins @- F. If oven is not available, tawa works well too. Once the cheese has melted and brown spots appear. Remove and serve.
Step 7
My story ended with empty plates, hope yours end the same way.
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