Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1/2 cup plain full-fat yogurt, 2 tablespoons ginger-garlic paste, 1 tablespoon tandoori masala powder, 1 teaspoon Kashmiri red chili powder, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon salt, and 1 tablespoon lemon juice.

2. 2

   Add 400 grams of cubed paneer to the marinade, ensuring each piece is well coated, then let it marinate for 20 minutes in the refrigerator.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, add the marinated paneer, and cook for 3-4 minutes per side until lightly browned.

4. 4

   In the same skillet, add 1 tablespoon of vegetable oil and sauté 1 large finely chopped onion until translucent, about 5 minutes.

5. 5

   Stir in 1 cup of tomato puree and 1 teaspoon of crushed fenugreek leaves, bringing the mixture to a simmer and cooking for 8-10 minutes until the sauce thickens.

6. 6

   Return the cooked paneer to the skillet, gently stir in 1/4 cup heavy cream, and cook for another 2-3 minutes until heated through.

7. 7

   Warm 8 small soft tortillas according to package instructions, then fill each tortilla with the paneer tikka masala mixture.

8. 8

   Garnish the tacos with 2 tablespoons of freshly chopped cilantro before serving immediately.