Spicy vegetable quesadilla with paneer
My delicious Indo-Mexican recipe of spicy vegetable quesadilla with paneer, loaded with stringy mozzarella is a perfect brunch recipe. Serve with an avocado dip and ketchup to make it more yummy
Equipment
- Tawa (Indian skillet) or any skillet
- Shallow cooking pot
Ingredients
- 250 g paneer cut in small cubes
- 2 cups baby spinach washed and dried
- 1 cup frozen mixed vegetables
- 1 small onion sliced
- 1 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder optional
- 1 tbsp garam masala
- 2 fresh chilis optional
- 2-3 tbsp coriander leaves chopped
- 2 tbsp lemon juice
- 8 whole wheat tortillas or regular tortillas
- 3 cups mozzarella cheese shredded
- 2-3 tbsp oil
- salt to taste
Instructions
- Heat the cooking pot with the oil and temper it with the cumin seeds. When they sizzle, add the onions and fry until soft and transparent
- Add the ginger-garlic paste along with the chilis (if using) and cook for couple minutes and add in all the spice powders and salt. Cook this adding a dash of water until the oil separates
- Next, add the frozen veggies and cook for 3-4 minutes and then add in the paneer and spinach. Mix well, cover and cook on medium heat, for 5-7 minutes. The paneer should be well incorporated with masala
- Turn the flame off and stir in the chopped coriander leaves and lemon juice. Keep this aside to cool
To make the quesadillas
- Place your skillet over medium-low flame and lightly brush it with oil. Place a tortilla on it and layer it with 3-4 tbsp of the paneer-spinach, onion slices, baby spinach leaves and mozzarella. Place another tortilla over and cook for 2 minutes
- Carefully flip the quesadilla and cook for another 2 minutes on the other side. Once well browned, remove from heat and slice it up
- Serve your yummy spicy vegetable quesadilla with paneer along with ketchup and an avocado dip. Enjoy!
Notes
- You can replace paneer with tofu/scrambled eggs/shredded chicken in this recipe
- You can even use rotis instead of tortillas for this recipe
- g - grams
- tsp - teaspoon
- tbsp - tablespoon