Cheesy Paneer Makhani Enchiladas
Cheesy Paneer Makhani Enchiladas
Ingredients
For the Makhani Gravy
- 1 onion, sliced
- 4 garlic cloves
- 1 inch ginger
- 1 green chilies
- 3 tomatoes, sliced
- 6 almonds
- 6 cashews
- 1 teaspoon salt, as needed
- 1 small piece beetroot
- 1 tablespoon butter
- 1 teaspoon oil
- 1/2 teaspoon haldi
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 splash water
- 1 tablespoon kasuri methi
For the Paneer Stuffing
- 1 small onion, chopped
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 tablespoon butter
- 1/3 cup sweet corn
- 200 g paneer, cubed
- 1 teaspoon Mexican Seasoning, to 2 teaspoons (prepared below)
- 1 teaspoon oregano, as needed
- 1 teaspoon chili flakes, as needed
For the Mexican Seasoning Hack
- 1 tablespoon jeera powder
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon amchur
- 1 teaspoon oregano
For Assembly and Baking
- 6 tortillas, to 8
- 1 cup Monterey Jack cheese, to 1 1/2 cups, shredded
- 1 teaspoon chili flakes, for topping
Instructions
- 1
First, prepare the Mexican Seasoning: In a small bowl, mix 1 tablespoon jeera powder, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon amchur, and 1 teaspoon oregano. Set aside.
⏱️ 2 min
- 2
To make the Makhani Gravy base: In a pan, sauté 1 sliced onion, 4-5 garlic cloves, 1-inch ginger, and 1-2 green chilies until fragrant.
⏱️ 5 min
- 3
Add 3 sliced tomatoes, 6-8 almonds, 6-8 cashews, a pinch of salt, and a small piece of beetroot to the pan. Cook until the vegetables are soft.
⏱️ 8 min
- 4
Carefully transfer the cooked mixture to a blender and blend until completely smooth. You may add a little water if needed to achieve a smooth puree.
⏱️ 3 min
- 5
In a clean hot pan, add 1 tablespoon butter and 1 teaspoon oil. Pour the smooth puree into the pan.
⏱️ 2 min
- 6
Season the gravy with salt (to taste), 1/2 teaspoon haldi, 1 teaspoon chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Simmer, stirring occasionally, until the gravy thickens.
⏱️ 10 min
- 7
Add a splash of water and 1 tablespoon kasuri methi to the gravy. Cover the pan and simmer until oil begins to release from the gravy, indicating it's cooked through. Set aside.
⏱️ 7 min
- 8
For the Paneer Stuffing: In a separate pan, melt 1 tablespoon butter. Add 1 small chopped onion, 1/2 red bell pepper, and 1/2 green bell pepper. Sauté for 1-2 minutes until slightly softened.
⏱️ 3 min
- 9
Add 1/3 cup sweet corn, 200g cubed paneer, and 1-2 teaspoons of the prepared Mexican Seasoning to the pan. Sauté for 1 minute.
⏱️ 2 min
- 10
Finish the paneer stuffing by stirring in oregano and chili flakes to taste. Remove from heat.
⏱️ 1 min
- 11
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 12
Assemble the enchiladas: Spread a thin layer of the prepared Makhani gravy on the base of a casserole dish.
⏱️ 2 min
- 13
Take one tortilla at a time, place a portion of the paneer stuffing in the center, and roll it up tightly. Arrange the filled tortillas snugly in the casserole dish.
⏱️ 5 min
- 14
Once all tortillas are rolled and placed, top them generously with the remaining Makhani gravy.
⏱️ 1 min
- 15
Sprinkle 1 to 1 1/2 cups of Monterey Jack cheese evenly over the gravy, and then add a final sprinkle of chili flakes.
⏱️ 1 min
- 16
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375
- 17
For a golden top, briefly broil the enchiladas for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Paneer Makhani Enchiladas
For the Makhani Gravy
- 1 onion, sliced
- 4 garlic cloves
- 1 inch ginger
- 1 green chilies
- 3 tomatoes, sliced
- 6 almonds
- 6 cashews
- 1 teaspoon salt, as needed
- 1 small piece beetroot
- 1 tablespoon butter
- 1 teaspoon oil
- 1/2 teaspoon haldi
- 1 teaspoon chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 splash water
- 1 tablespoon kasuri methi
For the Paneer Stuffing
- 1 small onion, chopped
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 tablespoon butter
- 1/3 cup sweet corn
- 200 g paneer, cubed
- 1 teaspoon Mexican Seasoning, to 2 teaspoons (prepared below)
- 1 teaspoon oregano, as needed
- 1 teaspoon chili flakes, as needed
For the Mexican Seasoning Hack
- 1 tablespoon jeera powder
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon amchur
- 1 teaspoon oregano
For Assembly and Baking
- 6 tortillas, to 8
- 1 cup Monterey Jack cheese, to 1 1/2 cups, shredded
- 1 teaspoon chili flakes, for topping
Instructions
- 1
First, prepare the Mexican Seasoning: In a small bowl, mix 1 tablespoon jeera powder, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon amchur, and 1 teaspoon oregano. Set aside.
⏱️ 2 min - 2
To make the Makhani Gravy base: In a pan, sauté 1 sliced onion, 4-5 garlic cloves, 1-inch ginger, and 1-2 green chilies until fragrant.
⏱️ 5 min - 3
Add 3 sliced tomatoes, 6-8 almonds, 6-8 cashews, a pinch of salt, and a small piece of beetroot to the pan. Cook until the vegetables are soft.
⏱️ 8 min - 4
Carefully transfer the cooked mixture to a blender and blend until completely smooth. You may add a little water if needed to achieve a smooth puree.
⏱️ 3 min - 5
In a clean hot pan, add 1 tablespoon butter and 1 teaspoon oil. Pour the smooth puree into the pan.
⏱️ 2 min - 6
Season the gravy with salt (to taste), 1/2 teaspoon haldi, 1 teaspoon chili powder, 1 teaspoon coriander powder, and 1/2 teaspoon garam masala. Simmer, stirring occasionally, until the gravy thickens.
⏱️ 10 min - 7
Add a splash of water and 1 tablespoon kasuri methi to the gravy. Cover the pan and simmer until oil begins to release from the gravy, indicating it's cooked through. Set aside.
⏱️ 7 min - 8
For the Paneer Stuffing: In a separate pan, melt 1 tablespoon butter. Add 1 small chopped onion, 1/2 red bell pepper, and 1/2 green bell pepper. Sauté for 1-2 minutes until slightly softened.
⏱️ 3 min - 9
Add 1/3 cup sweet corn, 200g cubed paneer, and 1-2 teaspoons of the prepared Mexican Seasoning to the pan. Sauté for 1 minute.
⏱️ 2 min - 10
Finish the paneer stuffing by stirring in oregano and chili flakes to taste. Remove from heat.
⏱️ 1 min - 11
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 12
Assemble the enchiladas: Spread a thin layer of the prepared Makhani gravy on the base of a casserole dish.
⏱️ 2 min - 13
Take one tortilla at a time, place a portion of the paneer stuffing in the center, and roll it up tightly. Arrange the filled tortillas snugly in the casserole dish.
⏱️ 5 min - 14
Once all tortillas are rolled and placed, top them generously with the remaining Makhani gravy.
⏱️ 1 min - 15
Sprinkle 1 to 1 1/2 cups of Monterey Jack cheese evenly over the gravy, and then add a final sprinkle of chili flakes.
⏱️ 1 min - 16
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 375 - 17
For a golden top, briefly broil the enchiladas for 1-2 minutes, watching carefully to prevent burning.
⏱️ 2 min