“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
Step 1: To prepare the Butter Paneer Makhani Filling, boil, peel, and grind 300g tomatoes into a smooth puree.
Step 2: Cook the Sauce: Heat the butter in a pan, add the tomato puree, and cook until it thickens.
Step 3: Stir in 10g of Butter Paneer Magic Mix, blending it well with the tomato base.
Step 4: Add 125g of fresh cream and stir until the sauce is smooth and creamy.
Step 5: Add the paneer cubes and cook for another 3-4 minutes, allowing them to soak up the flavors. Set aside to cool slightly.
Step 6: To prepare the Taco Shells, heat the Taco Shells in an oven or on a hot skillet according to package instructions to make them crispy.
Step 7: To assemble the Tacos, add a layer of shredded lettuce at the base of each taco shell for a fresh crunch.
Step 8: Spoon the prepared paneer mixture into each taco shell.
Step 9: Top with Fresh vegetables like sliced onions, chopped tomatoes, and fresh coriander leaves on top of the paneer filling for added texture and freshness.
Optional Drizzle: For extra creaminess, drizzle a small amount of yogurt or sour cream over the filling.
Step 10: Serve fresh
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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