Indian style paneer masala tacos
Preparation Time - 45 minutes | Cooking Time - 20 minutes | Serving - 4
Ingredients
For making tacos
Whole wheat flour – 3 cups
Salt – to taste
Water – 1-1/2 cups
Oil – 4 tbsp
For Paneer masala stuffing
Oil - 2 tbsp
Paneer cubes - 12
Cashew - 2 tbsp
Butter - 1 tsp
Bay leaf - 1
Cloves - 3
Cardamom - 2 pod
Cumin - 1 tsp
Onion - 1 finely chopped
Ginger garlic paste - 1 tsp
Turmeric - ½ tsp
Kashmiri red chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - ¼ tsp
Garam masala - ¼ tsp
Salt - 1 tsp
Tomato puree - 1½ cup
Cashew paste - 2 tbsp
Cream / malai - 2 tbsp
Water - ¼ cup
Kasuri methi - 1 tsp crushed
Coriander - 2 tbsp finely chopped
Pepper powder – 1/2 tsp
Steps
Take a bowl, add whole wheat flour, salt, 1 cup water, oil and mix well. Rest it for 20 mins. Make equal parts of ball and roll it into flat-round shape.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Place the rolled-out tortilla and cook on medium mode. You can see it puffing up and brown spots beginning to appear. This should take 30-45 seconds.
Flip it to the other side and add few more drops of oil all around and cook for 20-30 seconds. Now the tortillas are ready. Remove and keep it aside. Press cancel to stop saute.
Clean the inner cooking pot and press saute button. Add 2 tbsp oil to the inner cooking pot and let it heat a bit. Now add paneer and saute till it changes colour. Keep the roasted paneer aside.
Then with the same oil saute cashew until it turns golden brown. Remove and keep it aside. Now add 1 tsp butter and allow it melt. Then add bay leaf, cloves, cardamom, cumin and saute well.
Add onion, ginger garlic paste and saute until it turns golden brown.
Further add turmeric, chilli powder, coriander powder, cumin powder, garam masala, pepper powder, salt one by one to the pot. Saute until it turns aromatic.
Now Add tomato pieces and mix well. Cover cook for 10 minutes or until the oil separate from sides.
Later, add cashews, cream, water and stir. Adjust the consistency as required. Furthermore, add fried paneer, and give it a good stir.
Place the closing lid over the top, Turn and place the Pointer in ‘CLOSE’ Position. Ensure the lid is firmly closed and Pressure release button should be on ‘DOWN’ Position.
Press the ‘gravy’ pre-set menu button in the ROBOCOOK and select strong. PIC TECHNOLOGY pre-sets temperature/pressure/timer for pre-cooking
After Pre-Cooking is done the cooking countdown will appear and starts down from 3 mins. Once the countdown comes down and cooking is completed it stops with 3 Beep sound and automatically switches to KEEP WARM mode. Press ‘Cancel’ if not required.
Wait for 10 mins to get Natural Pressure Release (OR) it can be released manually by pulling ‘UP’ the pressure release button. Ensure the pressure is released completely on both the methods.
Now TWIST and Open the cooker. Now add kasuri methi and coriander. Mix well. Switch off the Robocook.
Finally, enjoy paneer masala filling with Taco.
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