So my favorite dish of all time is mutter paneer. (Omg I just realized I don't have that post on my blog anymore bc the photo wasn't good. Guess I have to remake it this wknd!!) I can eat mutter paneer by itself for any meal of the day, any number of days in a row. It may be the rich tomato gravy, the slightly sweet and al-dente peas, or the name, which just rolls off your tongue. Try it - mudddderrrrpuneeeer (American accent) or mmmatttarrrrrpaneeeeer (Indian accent). But let's be real - I love it for the paneer. I tried substituting paneer with tofu once and it was one of the biggest disappointments of my life. Imagine expecting to taste a buttery, dense, rich piece of paneer drenched in thick sauce and instead biting into a bland, lame piece of tofu. It's the worst.
That being said, I bought this paneer so that I could try using it in new ways. Since it was Mexican week, I naturally added it to tacos...and it was not a mistake. This was a mid-week meal, so I had to repurpose a few leftovers from the other Mexican dishes this week. Turned out awesome and way better than dumb tofu.
- 1 tbsp taco seasoning
- 2 tsp red pepper flakes
- 2 cups paneer, cubed
- 2 cups canned crushed tomatoes
- 1/4 cup half and half
- Roasted potatoes (any variation of this will work - This time I added some African spices in addition to those listed in this recipe, but you can toss the potatoes in a little oil and any seasonings you want before roasting them in the oven)
- Flour tortillas
- Purple cabbage
- Green onions
- Verde sauce
- Mexican blend cheese
Heat a little oil in a pan and add the taco seasoning, red pepper flakes, and paneer. Once the paneer is seared, pour in the tomato sauce. Cook until the sauce reduces, turn off the heat, and add half and half to thicken. Assemble the tacos. Place some of the paneer and roasted potatoes in the flour tortillas. Top with cabbage, cilantro, green onions, verde sauce, and cheese.