Easy Paneer Fajita Tacos

Ingredients

Method

The filling

1. Season the veggies — in a large bowl, toss the bell peppers, zucchini, and onion with the oil, Kashmiri chilli powder, jeera powder, onion powder, garlic powder, and salt until evenly coated. Taste and adjust the seasoning to your liking. Don't wash the bowl afterwards — the spice coating left behind is exactly enough to season the paneer later.
2. Sauté — heat a very little oil in a pan. Add the bay leaf and chopped garlic and sauté until fragrant, then add the veggies and sauté for about 5 minutes on medium heat, or until cooked.
3. Soak the paneer — while the veggies cook, cut the paneer into small cubes and soak in hot water for 5 minutes. Drain.
4. Coat the paneer — move the drained paneer into the empty veggie bowl and toss so the seasoning left in the bowl sticks to it. No extra seasoning needed.
5. Combine — once the veggies are cooked, add the paneer and cook for 2–3 minutes, mixing so everything comes together evenly. Your paneer fajita filling is ready.

Assembly

1. Heat the tortilla — cook it properly on a hot pan. With whole wheat roti we take it to a slight char — that’s what gives the dish its deep, umami flavor. Other tortillas are better just warmed through; charring can leave them really chewy. Brush with a little ghee if you like.
2. Fill and top — add the filling, top it off with salsa verde, fold, and enjoy!