2 green bell peppers, sliced lengthwise into 1/2 inch wide pieces
1 yellow onion, sliced lenthwise into 1/4 inch wide pieces
2 serrano chilies, sliced in half or quarters lenghwise
1 tsp grated ginger or ginger paste
4 garlic cloves, minced or pressed
2 tsp garam masala
1 Tbsp tomato paste
1/4 tsp turmeric
1-3 tsp freshly ground black pepper, to your taste
1/2 tsp salt
2 Tbsp olive oil
1/2 cup chopped cilantro
10 small thin flour tortillas
In a large skillet, heat the olive oil over medium-low heat. Saute the onions and the hot chili pepper chunks until they are softened, about 5 minutes.
Add the green bell pepper slices and saute for about 5 more minutes.
Add the ginger and garlic and saute for one minute.
Add the turmeric powder, masala spice, half of the black pepper, and salt. Saute for another minute.
Add the tomato paste and mix well to incorporate.
Add the paneer and gently mix. Let it slowly fry on all sides on low heat for about 5 minutes. When the paneer is warmed and well coated sprinkle the remaining black pepper and remove from heat. Remove the large pieces of hot pepper from the pan and discard. Taste and add more salt if needed.
Heat a little bit of oil and fry the tortillas until warmed and/or slightly browned. Scoop the paneer filling inside each tortilla and top with chopped fresh cilantro.
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