Tandoori paneer quesadilla – The classic Indian tandoori paneer meets the Mexican favorite quesadilla to create super simple dinner or lunch that’s rich with flavor and deliciousness. Get ready to welcome your next favorite!
I love the classic Indian food, but sometimes, I want to try something different and interesting. If you are a regular reader of this blog, you’ll be very familiar with my love for fusion food. You know, the kind of food that brings the very best of flavors from two different cuisines. These fusion creations always fill my inner soul with immense joy and happiness.
So, get ready to meet my new favorite in this fusion trend – tandoori paneer quesadilla. In this recipe, the classic tandoori spiced paneer joins the Mexican favorite quesadilla. What an amazing way to enjoy a fabulous meal!
So basically, today we’re going to talk all about paneer, tandoori spices, tortillas, and obviously, cheese and more cheese. Are you ready?
Paneer, the traditional Indian cheese, is one of the most loved ingredients in Indian cuisine. Clearly, this paneer is going to be the key element in these tandoori paneer quesadillas. It’s so easy to get frozen paneer from Indian stores, but in my opinion, fresh is always the best. It’s pretty easy to make this cheese, and fresh paneer always make the dish extra delicious. I use fresh paneer in all my paneer dishes, and you can find my go-to recipe for making fresh paneer right here. After making paneer, you can cut it in any shape you like. I decided to make long strips, but you can choose your favorite way.
You simply can’t beat the good, old flavors of classic tandoori spices. Yes, I’m talking about the same spices I used to make the tandoori chicken. Everyone loves those flavors. And I’m going to use the same spices to marinate these paneer strips. Paneer in tandoori spices is probably one of my all-time favorites. Mouthwatering combo! When it comes to cooking tandoori paneer, you have two options. Grill or pan fry. I chose the second option this time, but you can also grill them. Either way, it’s going to be super delicious!!
An extra addition to these tandoori paneer quesadillas are red onions and bell peppers. I cooked them in tandoori spices, so they’ll also get the lovely flavors. The best part is you can totally customize these quesadillas with whatever veggies you like. Choose from mushrooms, broccoli, olives,shredded spinach and even kale.
Now the Mexican part of this recipe. I mean, the tortillas and the whole process of making quesadillas. Tortillas are the perfect choice for this dish. However, if you do not like them, you can use parathas instead. Parathas will also give more Indian touch to the dish. But I think store bought tortillas are the easiest option.
Finally, let’s make these quesadillas. Top one tortilla with paneer, vegetables and cheese, and then top with another tortilla. The end result is crispy tortillas with a burst of flavor inside. And of course, the cheesy goodness.
- Tandoori paste (homemade or store bought) (Link right below the recipe)
- 250 g paneer (homemade or store bought) (Link right below this recipe)
- 2 tbsp oil
- 1 large onion, sliced
- 2 bell peppers or capsicums, sliced (I used one red and one green)
- 50 g butter
- 8 tortillas (regular white, wholemeal or corn)
- 2 cups mozzarella
- ½ cup coriander (cilantro) leaves
- Salt to taste
- To make the tandoori paste, follow the recipe instructions (Link right below the recipe). Reserve 1 tbsp paste.
- To make paneer, follow the step by step instructions in the recipe (Link right below this recipe). Cut paneer into long strips.
- Place tandoori paste in a bowl. Tip paneer into the bowl. Coat paneer strips really well in the marinade. Set aside.
- Heat 1 tbsp oil in a frying pan over high heat. Add the paneer strips in one layer. Cook, turning occasionally, for 2-3 minutes or until all sides are browned. Transfer to a plate.
- Add 1 tbsp oil to the same pan over high heat. Add onions and bell peppers. Add reserved tandoori paste. Season with salt. Stir fry for 2-3 minutes or until tender. Remove from heat. Set aside.
- Place another frying pan over medium-low heat. Melt butter. Place one tortilla in the pan. Top with mozzarella, paneer, veggies, coriander leaves and more cheese. When one side is golden, flip over carefully to cook the other side. Cook until golden.
- Repeat with the remaining tortillas, paneer, veggies and cheese. Make 4 quesadillas.
- Cut each quesadilla into wedges.
**** Click here to get the recipe for Tandoori Paste