| 1 minute to read
- 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
Heat oil in pan and add spices n grated or cut ( as preferable) veggies let them cook for 3-4 mins
Add paneer to the mix, keep on low flame for 1-2 mins. Turn off the heat. Keep aside.
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.
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.
My story ended with empty plates, hope yours end the same way.