Ankita Choudhary
| 1 minute to read
paneer enchilada
01:00
Veg
510kcalProtein
25gmFat
30gmCarbs
35gmIngredients
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
Direction
Step-1
Heat oil in pan and add spices n grated or cut ( as preferable) veggies let them cook for 3-4 mins
Step-2
Add paneer to the mix, keep on low flame for 1-2 mins. Turn off the heat. Keep aside.
Step-3
Enchilada sauce
Step-4
5 ml oil to pan, once hit add garlic ginger onions no sauté for 2-3 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 10 mins @375-400 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.
Shanu Shashank
This looks yumm 😋😋