Go Back

Indian vegetarian tacos

Indian vegetarian tacos are homemade naan breads filled with red cabbage, spiced paneer, tomato chutney and Bombay mix. Great for lunch or dinner.

Meal Type Dinner, Lunch
Cuisine Indian-Inspired, Mexican-Inspired
Keyword Indian vegetarian tacos, Vegetarian
Total Time 50 minutes
Servings 2 servings
Author Veg Coast Cook

Ingredients

Coriander & garlic naans

  • 130 g self-raising flour (plus extra for flouring surface)
  • ¼ tsp baking powder
  • 100 g plain Greek-style yogurt
  • Pinch of salt
  • 2 tbsp fresh coriander chopped
  • ½ tbsp butter
  • 1 garlic clove peeled & crushed

Tomato chutney

  • ½ tsp rice bran oil
  • 100 g red onion (approx. 1 medium) peeled & diced
  • 1 tsp mustard seeds
  • 1 small red chilli deseeded & finely diced
  • 150 g fresh tomatoes skins removed, diced
  • 2 tsp lime juice
  • 1 tsp lime zest finely grated
  • ½ tbsp coriander leaves chopped
  • Salt and pepper

Spiced paneer

  • 1 tsp rice bran oil
  • 1 garlic clove peeled & crushed
  • 200 g paneer cut into cubes
  • 1 tsp garam masala ground
  • 1 tsp turmeric ground
  • 1 tsp fresh ginger grated
  • 40 g baby peas frozen

Garnish

  • 100 g red cabbage shredded
  • 60 g Bombay mix
  • Lime wedges
  • Plain yogurt

Instructions

Coriander & garlic naans

  1. Sift the flour and baking powder into a large bowl and add the salt. Mix in the yogurt and the chopped coriander. Combine until you have a soft dough.
  2. Form the dough into 6 balls. On a floured surface, flatten 1 ball at a time and use a rolling pin to roll out each ball into a circle that is approximately 15-16 cm in diameter and 2mm thick. Put naans on a plate, cover with clingfilm and set aside.

Tomato chutney

  1. Heat the oil in a frying pan on a medium heat. Add the red onion and fry for 3 minutes. Add the mustard seeds and red chilli & fry until the mustard seeds start to pop. Transfer to a bowl & combine with the tomatoes, lime juice & zest, coriander, salt and pepper. Cover and refrigerate until serving.

Spiced paneer

  1. Using the same frying pan that you used to make the tomato chutney, heat the oil over a medium heat. Add the garlic & fry for 1 minute. Add the paneer and fry for 4 minutes. Add the garam masala, turmeric, ginger & peas. Stir and fry for 2 minutes. Turn the heat down to low to keep the paneer warm while you cook the naan bread.

To serve (hot or cold)

  1. Put the butter and garlic in a microwave-safe container that has a lid. Microwave until the butter has melted. Put a large griddle pan on a high heat. Chargrill the naan bread on both sides for 2 – 3 minutes (each side) or until the bread is cooked through. Put the cooked naan into a taco holder. Repeat with the other 5 naans. Brush the insides of the naan breads with the melted butter & garlic.

  2. In each naan bread, put some of the red cabbage, the spiced paneer, then some tomato chutney and garnish with the Bombay mix. Serve with lime wedges and plain yogurt.

Recipe Notes

Naan breads - buy small, ready-made naan breads if you don’t have time to make your own.

Tomato chutney – if you like you can use store-bought tomato or mango chutney instead of making your own.

Red cabbage – swap shredded red cabbage for shredded iceberg lettuce or grated carrot depending on what you prefer.