Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 cup paneer, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons oil
- 8-10 taco shells
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. Heat oil in a non-stick pan and add cumin seeds.
2. Once the seeds start to splutter, add onions and garlic. Sauté until onions turn translucent.
3. Add diced potatoes and paneer to the pan and mix well.
4. Add coriander powder, garam masala, red chili powder, and salt. Mix well.
5. Cover the pan and cook for 10-12 minutes or until the potatoes are cooked through.
6. Preheat the oven to 350°F.
7. Place the taco shells on a baking sheet and bake for 5-7 minutes or until they are crispy.
8. Fill the taco shells with the spicy potato and paneer mixture.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-5 people.
Nutritional information:
Calories: 250
Fat: 12 g
Carbohydrates: 30 g
Protein: 8 g
Substitutions for ingredients:
- Paneer can be substituted with tofu or any other cheese.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped tomatoes and green chilies for a tangy flavor.
- Add chopped cilantro for a fresh taste.
Tips and tricks:
- Make sure to dice the potatoes evenly for even cooking.
- Use a non-stick pan to prevent the mixture from sticking to the bottom.
- Adjust the spice level according to your taste.
Storage instructions:
The leftover mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the mixture in a pan over medium heat until heated through.
Presentation ideas:
Serve the tacos on a platter with a side of salsa and guacamole.
Garnishes:
- Chopped cilantro
- Grated cheese
- Sour cream
Pairings:
- Mango lassi
- Indian beer
Suggested side dishes:
- Cucumber raita
- Naan bread
Troubleshooting advice:
- If the potatoes are not cooked through, cover the pan and cook for a few more minutes.
- If the mixture is too dry, add a splash of water.
Food safety advice:
- Make sure to cook the potatoes thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Tacos are a traditional Mexican dish, but this recipe adds an Indian twist with the use of spicy potatoes and paneer.
Flavor profiles:
This dish is spicy, savory, and slightly tangy.
Serving suggestions:
Serve the tacos as a main dish for lunch or dinner.
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Region: Indian