Roasted Paneer Tacos with Chickpeas and Cilantro-Mint Raita

Paneer and Chickpeas tacos with Cilantro-mint Raita – A recipe for about the simplest taco night ever! Low-effort, nourishing, and light - It is a “fancy” dinner that is super easy to make and absolutely delicious.

Photo by: Mackenzie Smith Kelley


  • 1 Pack (6oz) of Sach Original Paneer, cubed 
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp Olive oil or Ghee
  • 1-2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Kashmiri chili powder or other mild chili powder
  • 1/2 teaspoon ground turmeric
  • 1 tbsp fresh lime juice
  • Salt
For pickled red onion:
  • 1 large red onion
  • 1 lime, juiced
  • Salt
  • 2 tablespoons neutral oil
For Cilantro-Mint Raita Dip:
  • 1 cup yogurt
  • 1/2 cup finely chopped herbs - a mixture of cilantro, and mint
  • 1/2 teaspoon onion powder
  • zest of one lime
  • 1 teaspoon sea salt
  • Sprinkle with red chili flakes
For Serving
  • Corn tortillas, warmed
  • 2 tablespoons loosely packed cilantro, finely chopped



  1. For the pickled onions: Cut the red onion into thin slices or rings and place it into a small bowl. Squeeze onions with lime juice/Vinegar, season with a pinch of salt and toss to coat. Set aside for at least 15 minutes to marinate or store in the fridge (covered) for up to 3 days before using.
  2. Marinate the paneer and chickpeas: In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil. Stir in cubed paneer and chickpeas. Marinate for 10-15mins.
  3. Set a medium skillet to medium heat. Once the oil begins to sizzle, add the marinated paneer and chickpeas. Roast for a few minutes, until the paneer is roasted and chickpeas become slightly crispy. Remove from the heat and set aside.
  4. Season again with salt, if needed.
  5. For the dip: Mix all the ingredients but the chili flakes together, and top it with chili.
  6. Assemble the taco: Take a corn tortilla and top it with a generous serving of roasted paneer and chickpeas. Top it with the Cilantro-mint Raita. Garnish with minced cilantro and pickled red onion.

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