Okay so I guess making fusion recipes is my thing now. I am enjoying combining flavors from different dishes and making them work together. Yes it does take a little bit of time but its totally worth it to share the amazing results I am getting. Now just like you all I usually make my Enchiladas the regular way, throw in some beans and veggies and some sauce, cheese but these Enchiladas are banginnnnnnn (trust me on this). Just like the name these Enchiladas are going to make your mouthful with all the amazeballs flavors of Indian & Mexican cuisine coming together. And to emphasize the star of the show is this RED BELL PEPPER & TOMATO sauce I ended up improvising on after I made one for my Mexican Hot Pot Recipe. It is so good you will actually ditch your store bought ones. The good thing about this is you'll actually find the ingredients I used in your regular grocery list. So check now if you have everything turn this Saturday night special for you and your loved ones.
PS- Sorry I accidentally deleted the pictures while making the whole recipe but here is what it will look like once done.
COOKING TIME- 35 Mins PREP TIME-45 MINS SERVES- 4
This will make you about 8 enchiladas per my serving size.
We will Start by marinating the paneer
8 oz paneer cubed small bite size pieces 1 cup green bell pepper chopped as paneer 1 cup broccoli chopped as paneer size 1 1/2 cup malai yogurt or regular yogurt can use Greek as well (avoid adding water from yogurt) 1 TBSP heavy cream 1 teaspoon Kasoori methi (just crumble in your hands)
1 tea spoon cumin powder 1/2 TBSP ginger garlic chili paste 1/2 lime squeezed 1/4 teaspoon salt 1 teaspoon red chili flakes *In a bowl Mix all the dry spices, heavy cream, lime juice, salt, ginger garlic chili paste. Add in the paneer and veggies and mix well. Refrigerate for an hour.
*After an hour take it out in a pan heat like 3-4 TBSP oil and slide in the marinated paneer and veggies. Let it cook on medium high. Add in one tsp of red chili flakes at this time and Don’t worry if it gets watery keep cooking till all the water evaporates and paneer is nicely browned and crunchy. Turn off gas set aside.
For red bell pepper sauce 2 tbsp taco seasoning 1 teaspoon red chili flakes (add more if you like spice) 1 teaspoon smoked paprika (I insist on using this to give that flavor)
I used MCCORMICK BRAND smoked paprika 1/2 teaspoon cumin 1/2 teaspoon Italian seasoning 1/2 cup chopped coriander & mint leaves 5/6 cloves of garlic diced fine 1/2 onion diced small 1 Serrano chili diced fine 2 medium tomatoes diced fine 2 medium red bell pepper 1 medium tomato
3/4 cup Water
salt per taste *Take 2 red bell peppers & 1 tomato, roast on a gas flame or oven till it’s nicely charred on all sides cool down a bit and make a paste adding some water with the skin on as is. (You want that charred flavor in the sauce) *Take a pan add in 3-4 TBSP oil and let it heat. Add in the garlic and onions and Serrano chili. Cook till onions are translucent. Add in the 2 chopped tomatoes and 1 tsp salt and let the tomatoes cook down till chunky gravy consistency. Add the chopped coriander and mint. Cook for a minute. *Add in all the dry spices and mix well. Add the red pepper and tomato paste. Cook till a nice boil comes turn off flame.
Assembling the enchiladas * 8 white corn tortillas roast them on pan or flame till you see nice brown spots on both sides *1 bag Mexican blend cheese
*Take an oven/microwave safe plate. Take the tortilla and add a large over filling spoon of paneer in it. Roll it and place on the plate and add red sauce to your liking. Sprinkle some cheese and heat in oven or microwave till cheese melts. Add some chopped spring onions for garnish. Serve as is or with a Side of cilantro lime rice and some guacamole and chips.
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