• SERVES

    2 Servings

  • PREP TIME

    15 Mins

  • MEAL COURSE

    Snack

  • CUISINE

    Indian Mexican

Culture & Tradition

Make Tandoori Paneer Quesadilla at Home

The Tandoori Quesadilla brings together the bold, smoky flavours of Indian tandoori cooking with the cheesy, crisp comfort of a classic Mexican quesadilla. Tender paneer coated in a flavourful tandoori marinade is cooked until lightly charred, then paired with sautéed onions, bell peppers and plenty of melted cheese inside a golden, crispy tortilla. Every bite delivers a satisfying combination of spice, smokiness, crunch and creamy richness.

It is the kind of fusion snack that feels restaurant-worthy without being complicated to prepare at home. Whether you are putting together an evening snack, serving starters for friends and family, or simply craving something different from the usual, this Tandoori Quesadilla comes together quickly with familiar ingredients and plenty of flavour. Serve it hot with mint chutney for a delicious Indian-Mexican twist that is hard to resist.

Chef's Note

Serve hot with mint chutney.

Prefer a different flavour profile? Swap this with another traditional rice recipe from the collection.

Ingredients

The quantities listed below are for one person's serving.

Marinade

  • Paneer

    200 g

    cut into small cubes

  • Hung curd or thick yogurt

    2 tbsp

  • Ginger-garlic paste

    1 tsp

  • Aaahara Garam Masala

    1 tbsp

  • Salt

    to taste

Filling

  • Onion

    1 medium

    finely sliced

  • Bell pepper

    1 small

    finely sliced

  • Shredded mozzarella or processed cheese

    1 cup

  • Aaahara Red Chilli Powder

    to taste

  • Oil

    1 tbsp

  • Butter

    1 tbsp

To assemble

  • Flour tortillas

    2 large

  • Fresh coriander

    for garnish

Instructions

  • Step 01

    In a mixing bowl, combine the hung curd, ginger-garlic paste, Aaahara's garam masala, and a pinch of salt. Whisk until smooth. Add the paneer cubes and toss gently to coat them thoroughly. Let it marinate for 10 minutes.

  • Step 02

    Heat 1 tablespoon of oil in a non-stick pan over medium-high flame. Add Aaahara's red chilli powder and the marinated paneer and sauté 3-4 minutes until the edges turn slightly golden and the raw aroma of the spices dissipates. Remove the paneer.

  • Step 03

    In the same pan, add the sliced onions and bell peppers. Sauté on high heat for 2 minutes until they are slightly charred but still retain a crunch. Remove and set aside.

  • Step 04

    Wipe the pan clean and place it on a low flame. Place one tortilla in the pan. Spread a generous layer of cheese over one half of the tortilla. Top with the tandoori paneer and sautéed vegetables. Sprinkle a little more cheese on top to act as a glue.

  • Step 05

    Fold the tortilla in half to form a semi-circle. Press down gently with a spatula. Cook on low-medium flame for 2-3 minutes until the bottom is golden brown and crispy.

  • Step 06

    Carefully flip the quesadilla and cook the other side for another 2 minutes until the cheese is completely melted and gooey.

  • Step 07

    Remove from the pan, let it rest for 30 seconds, then slice into wedges and serve hot with mint chutney.

Serve hot with mint chutney.

Serving & Storage

Serve hot with mint chutney, pickled onions and a squeeze of lime. Quesadillas are best eaten immediately while the tortilla is still crisp.

Refrigerate leftovers in an airtight container for up to 2 days. Reheat on a pan over low heat so the cheese melts without steaming the tortilla.

Spices That Bring This Recipe to Life

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Garam Masala
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Red Chilli Powder
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Chef's Note

For an extra smoky flavor, place a small piece of burning charcoal in a steel bowl, place it in the center of the paneer marination bowl, pour a drop of ghee over the coal, and cover with a lid for 2 minutes before cooking.

Frequently Asked Questions

Can I use chicken instead of paneer?

Yes. Use boneless chicken pieces, marinate the same way, and cook until done before assembling.

How do I keep the quesadilla crispy?

Cook on low-medium heat, avoid overfilling, and serve immediately. Reheat leftovers on a pan, not in the microwave.

What can I serve this with?

Mint chutney, pickled onions and a lime wedge. It also works as a starter with a simple salad.

Can I make this ahead?

Marinate the paneer ahead and keep the filling ready. Assemble and cook just before serving so the tortilla stays crisp.