Paneer Tikka Quesadilla!

One Ingredient that’s most used and most loved in my kitchen is “Paneer”. Paneer, any day and in any form always works. Being vegetarian, its great source of protein and calcium. Which is that ingredient or protein in your house, please do to let me know in comments, would love to know!
Lets talk about our today’s recipe. todays recipe is Paneer Tikka Quesadilla … This is full of flavor, high in protein and very easy to make! In addition to making this, I will start off by showing you how to make my special “Tikka masala” recipe which is homemade and can be used with marinating veggies, paneer, etc. Do try it and let me know! Once the masala is made, we will follow the next steps to make the quesadilla.
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Tandoori Masala Ingredients:
- [ ] Dry red chillies- 6-8
- [ ] Dry Coriander seeds- 2.5 tbsp
- [ ] Cumin seeds- 2 tbsp
- [ ] Cloves- 1.5 tbsp
- [ ] Mace- 4-5
- [ ] Cinnamon- 4 small sticks
- [ ] Kasuri methi - 2.5 tbsp
- [ ] Black peppercorn - 1 tbsp
- [ ] Black cardamom - 8-10
- [ ] Nutmeg powder- 1 tbsp
- [ ] Ginger powder- 2 tbsp
- [ ] Garlic powder- 2 tbsp
- [ ] Turmeric powder - 1.5 tbsp
- [ ] Beet root powder (for color)- 2 tbsp (optional) or Kashmiri red chili- 2 tbsp
Quesadillas Ingredients
- [ ] Yellow bell pepper - 1 (thinly sliced)
- [ ] Green bell pepper - 1 (thinly sliced)
- [ ] Tomato- 2 (thinly sliced)
- [ ] Red onion- 1 (thinly sliced)
- [ ] Paneer - 300gm (sliced lengthwise into sticks)
- [ ] Garlic cloves- 3-4 (finely minced)
- [ ] Salt to taste
- [ ] Tandoori masala - 1. 5 tbsp
- [ ] Kashmiri red chili powder- 1 tsp
- [ ] Kasuri methi - 1 tbsp
- [ ] Tortillas - 6-8 (I used flex carb balance tortillas) (almond flour tortillas works great too
- [ ] Shredded Mexican cheese - 1 cup
Mint Avocado cream:
- [ ] Avocado- 1/2 (roughly chopped)
- [ ] Mint leaves- 10-15
- [ ] Cilantro- 4-5 stems
- [ ] Green chili - 1 (optional)
- [ ] Sour cream - 1/2 cup
- [ ] Salt to taste
Detailed Recipe:
- [ ] Let’s start with making the Tandoori Masala. The quantity shown yields about 16oz of spice which can be stored in airtight container and can be used for 6- 8 months. This masala can be used for other North Indian recipes.
- [ ] This masala requires 15 different spices combined but it may look overwhelming but its not! Once you have all of gathered it is quick to make it and good for long time.
- [ ] Dry roast whole red chillies, coriander seeds, cumin seeds, cloves, mace, cinnamon, black cardamom, black peppercorns and dry methi leaves on a slow for 3-4 minutes till all the spices releases fragrance
- [ ] Then remove the mixture in a bowl and let it cool down for 20 minutes
- [ ] Add some turmeric powder, nutmeg powder, ginger powder, garlic powder and beet root powder(for color)
- [ ] Mix well and grind to fine powder
- [ ] Add more Kashmiri red chili to give a bright red color without adding more spice if needed
- [ ] Store the spice in a clean airtight mason jar in a cool place
- [ ] Now its time to make a quesadilla filling.
- [ ] For the filling, we need to chop some veggies like colored bell peppers, tomato, onions and few garlic cloves (you can customize the choice of veggies based on your kids liking)
- [ ] Also chop Paneer into thin long slices
- [ ] Heat up 1 tbsp of oil and chopped garlic and onions
- [ ] Sauté till the onions are tender
- [ ] Then add in bell pepper and tomatoes and cook for a minute
- [ ] Mix in salt, tandoori masala, kashmiri red chili powder and dry methi leaves
- [ ] Cook till well combined
- [ ] Add paneer slices and cook for another minute
- [ ] Lastly add a tsp of honey to balance the spice level. (Optional)
- [ ] Turn off the heat and remove mixture in a plate to cool down for 10 minutes
- [ ] Time to assemble the quesadilla
- [ ] Heat a flat pan or use quesadilla maker
- [ ] Add oil and a tortilla to cook on one side
- [ ] Top it generous amount of quesadilla filling and shredded cheese and cover with another tortilla
- [ ] Carefully flip the quesadilla to cook on both sides till crisp and till the cheese is melted inside
- [ ] Turn off the heat, remove in a plate and slice it into small triangles
- [ ] Cheesy delicious quesadillas are ready and let’s complete this dish with a dip!
- [ ] Lets make Avocado mint cream
- [ ] In a blender add roughly chopped mint leaves, cilantro, avocado and green chili
- [ ] Add a tsp of salt and 1 tbsp water
- [ ] Blend it to a fine paste
- [ ] Now in a separate bowl, mix 1/2 cup sour cream and avocado mint paste and the dip is ready!