Spicy Mexican Paneer Fajita (Indian Style)

This recipe uses minimum oil and no unhealthy sauces or ingredients. It’s a great lunch or dinner option and is quick to make. If this gets too spicy to handle you can always reduce the quantity of chili to suit your taste.

Enjoy cooking your healthy and super delicious fajita!!

Ingredients:

• Paneer (cottage cheese) 200 grams

• Wholewheat roti 1

• Red chili powder 3 tsp

• Ginger garlic paste 2 1/2 tsp

• Coriander powder 3 tsp

• Cumin powder 2 tsp

• Salt to taste

• Onions cut into slices (1 small)

• Green capsicum cut into strips (1 small). You can also add red and yellow bell peppers.

• Lemon juice of 1 lemon

• Tomato chopped 1 large

• Crushed black peppercorns to taste

• Fresh coriander leaves

• Olive oil 1 tbsp

• Hung curd 2 tablespoons

Method

Step 1

Combine 2 tsp each of chili powder, ginger garlic paste, and coriander powder with the sliced onion and capsicum. Add 1 tsp cumin powder and half lemon’s juice. Marinate for 20 minutes.

Step 2

Cut the cottage cheese into long strips.

Step 3

Mix 1 tsp each of cumin powder, chili powder, and coriander powder. Add 1/2 tsp ginger garlic paste and half a lemon’s juice. Add some water to make a paste.

Step 4

Apply the paste on the strips and shallow fry them in a pan till golden brown.

Step 5

To make the salsa, combine the tomato and coriander with the remaining paste and add crushed black peppercorn (optional).

Step 6

Add the remaining oil to the same pan and add the marinated vegetables. Toss on high heat for two to three minutes. Remove from heat and set aside.

Step 7

Now spread some hung curd on roti and layer the vegetables, paneer, and salsa on top.

Step 8

Now fold the roti and lightly toast it from both sides on a pan.

Step 9

Serve immediately.