Name: Paneer Tikka Tostadas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 8 small corn tortillas; 400g paneer, cut into 1-inch cubes; 1 red bell pepper, cut into 1-inch pieces; 1 green bell pepper, cut into 1-inch pieces; 1 large red onion, cut into 1-inch pieces; 2 tablespoons tikka masala paste; 3 tablespoons Greek yogurt; 1 tablespoon lemon juice; 2 tablespoons vegetable oil, plus extra for brushing; 1 cup shredded lettuce; 1/2 cup diced tomatoes; 1/4 cup chopped cilantro; 1/4 cup mint chutney; 1/4 cup tamarind chutney

Instructions

Marinate the paneer

In a bowl, mix together tikka masala paste, yogurt, lemon juice, and 1 tablespoon oil. Add paneer cubes and toss gently to coat. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Prepare the tostada shells

Preheat oven to 375°F (190°C). Lightly brush both sides of the corn tortillas with oil. Place them on a baking sheet and bake for 6-8 minutes, flipping halfway, until crisp and golden. Remove from oven and set aside.
Cook the paneer tikka

Thread the marinated paneer, bell peppers, and red onion onto skewers, alternating pieces. Heat a grill pan over medium-high heat and add the remaining oil. Grill the skewers for 2-3 minutes on each side until the paneer is golden and vegetables are slightly charred but still crisp.
Remove from skewers

Carefully slide the grilled paneer and vegetables off the skewers into a clean bowl. Gently toss to redistribute any remaining marinade and spices.
Assemble the tostadas

Spread a thin layer of mint chutney on each crispy tortilla. Top with shredded lettuce, followed by the paneer tikka mixture. Sprinkle with diced tomatoes and chopped cilantro.
Add final touches

Drizzle tamarind chutney over the assembled tostadas. Serve immediately while the shells are still crisp and the paneer tikka is warm.

Paneer Tikka Tostadas

Ingredients

Instructions

Nutritional Information