31+ Flavorful Authentic Indian-Mexican Recipes That Will Spice Up Your Dinner Table

Food has a magical way of bringing cultures together, and when two distinct culinary traditions meet, the results are nothing short of extraordinary.

Indian and Mexican cuisines, both known for their bold, vibrant, and aromatic flavors, create an exciting fusion that will tantalize your taste buds. Imagine the rich, aromatic spices of India blending seamlessly with the savory, comforting elements of Mexican cooking.

From the warming heat of chilies to the complex, earthy flavors of curry, these two cuisines offer an endless opportunity for creative culinary experiments.

In this article, we’ve curated a list of over 31 authentic Indian-Mexican recipes that bring together the best of both worlds.

Whether you’re craving spicy curries with a twist, or looking for a unique way to enjoy Mexican tortillas with Indian fillings, we’ve got it all covered.

Dive in and explore a diverse range of mouthwatering dishes that will make you fall in love with this fusion cuisine.

31+ Flavorful Authentic Indian-Mexican Recipes That Will Spice Up Your Dinner Table

Indian and Mexican cuisines, when combined, create a spectacular fusion that tantalizes the senses with an explosion of flavors.

From traditional favorites like tacos and quesadillas with Indian spices, to rich, creamy curries served in a Mexican style, the possibilities are endless.

Whether you’re a fan of fiery curries or cheesy, crispy treats, these 31+ Indian-Mexican recipes will make sure you’re never short of inspiration for your next meal.

Embrace the flavors of both cultures, and let your kitchen become the hub of fusion culinary magic.

Spicy Tandoori Tacos

Tandoori Tacos blend the rich, smoky flavors of traditional Indian tandoori cuisine with the fresh, savory elements of Mexican street food. This fusion recipe combines marinated chicken cooked in a tandoori style, then served in soft corn tortillas, making it a delightful blend of two distinct culinary traditions.

Ingredients:

• 500g chicken breast (cut into strips)
• 2 tbsp tandoori masala
• 1 tbsp ginger-garlic paste
• 1 tbsp yogurt
• 1 tbsp lemon juice
• 1 tsp cumin powder
• 1 tsp paprika
• Salt to taste
• 8 small corn tortillas
• 1 onion (thinly sliced)
• Fresh cilantro leaves (chopped)
• 1 cup shredded lettuce
• 1 medium tomato (chopped)
• 2 tbsp sour cream or Mexican crema
• 1 tbsp olive oil

Preparation:

1. Marinate the chicken with tandoori masala, ginger-garlic paste, yogurt, lemon juice, cumin powder, paprika, and salt. Allow it to sit for at least 30 minutes for full flavor absorption.
2. Heat olive oil in a pan and cook the marinated chicken over medium heat until it’s fully cooked and slightly charred.
3. Warm the tortillas on a griddle for a few seconds on each side.
4. Assemble the tacos by placing a few pieces of tandoori chicken in each tortilla. Top with onions, chopped tomatoes, shredded lettuce, fresh cilantro, and a dollop of sour cream.
5. Serve immediately and enjoy the flavorful fusion of Indian and Mexican cuisine.

This dish offers a harmonious combination of spiced chicken, creamy texture, and crisp fresh vegetables. The smoky tandoori flavor contrasts beautifully with the cool, creamy toppings and the crunch of the veggies, making each bite an exciting burst of taste. It’s perfect for gatherings and offers a delicious twist on traditional tacos.

Paneer Quesadillas

Paneer Quesadillas are a fusion dish that brings the softness of Indian paneer and the crispy, cheesy experience of a Mexican quesadilla. This combination of ingredients creates a rich, flavorful snack or meal that will please any palate.

Ingredients:

• 200g paneer (cubed)
• 1 small onion (finely chopped)
• 1 bell pepper (chopped)
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• Salt to taste
• 4 large flour tortillas
• 1 cup grated mozzarella cheese
• 1 tbsp chopped cilantro
• Salsa (for serving)

Preparation:

1. Heat olive oil in a pan and sauté the onions and bell pepper until they soften.
2. Add the paneer cubes to the pan and cook until they turn golden. Season with cumin powder, coriander powder, turmeric, chili powder, and salt. Stir well and cook for an additional 3-4 minutes until the spices are well blended.
3. Remove from heat and let the mixture cool for a few minutes. Add fresh cilantro.
4. Heat a separate pan or griddle and place one tortilla. Add a handful of grated mozzarella cheese and a portion of the paneer mixture. Top with more cheese and place a second tortilla on top.
5. Grill the quesadilla for 2-3 minutes on each side until crispy and golden. Cut into wedges and serve with salsa.

The marriage of soft paneer and melted cheese gives these quesadillas an irresistible texture. The spices from the Indian side provide a depth of flavor, while the gooey cheese and crispy tortillas make it a comforting, satisfying treat. Paired with salsa, it adds an extra layer of zest, making this dish a delightful experience.

Chana Chilli Tacos

Chana Chilli Tacos fuse the hearty flavors of Indian chickpea curry with the street-food spirit of Mexican tacos. The spiced, saucy chickpeas are a wonderful filling for crunchy taco shells, creating a dish that is both filling and packed with flavor.

Ingredients:

• 1 cup chickpeas (cooked or canned)
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 1 bell pepper (diced)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp red chili powder
• 1 tsp cumin powder
• 1/2 tsp turmeric
• Salt to taste
• 8 small taco shells
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• Lime wedges for garnish

Preparation:

1. In a pan, heat olive oil and sauté the onions and bell pepper until softened.
2. Add ginger-garlic paste and sauté for another minute. Stir in chopped tomatoes and cook until they turn soft.
3. Add the garam masala, red chili powder, cumin, turmeric, and salt, and cook for 2 minutes to release the flavors.
4. Add the chickpeas and a little water (if necessary) to make the dish slightly saucy. Simmer for 5-6 minutes to blend the flavors.
5. Warm the taco shells and spoon the chickpea mixture into each shell.
6. Top with fresh cilantro, a dollop of sour cream, and a squeeze of lime.

The combination of spicy chickpeas and creamy sour cream in a crunchy taco shell creates a dish that’s both flavorful and satisfying. The earthy chickpeas offer a hearty filling, while the cilantro and lime add a refreshing kick. These tacos are perfect for anyone looking for a plant-based meal with a twist of both Indian and Mexican flair.

Aloo Tacos

Aloo Tacos are a flavorful fusion of Indian spiced potatoes and the comforting, crispy crunch of Mexican tacos. The soft, spiced potato filling combined with the fresh toppings creates an irresistible flavor explosion in every bite.

Ingredients:

• 2 large potatoes (boiled and mashed)
• 1 tbsp olive oil
• 1 onion (finely chopped)
• 1 green chili (chopped)
• 1 tsp cumin seeds
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• 1/4 cup sour cream

Preparation:

1. Heat olive oil in a pan and add cumin seeds. Once they splutter, add chopped onions and green chili. Sauté until the onions are golden brown.
2. Add turmeric, red chili powder, garam masala, and salt. Stir the mixture and let the spices cook for a minute.
3. Add the boiled and mashed potatoes to the pan. Mix well and cook for 5 minutes, allowing the spices to blend with the potatoes.
4. Warm the tortillas on a griddle for a few seconds, then spoon the potato mixture into each tortilla.
5. Top with fresh cilantro, diced tomatoes, shredded lettuce, and a dollop of sour cream. Serve immediately.

The mild spiciness of the mashed potatoes, combined with the coolness of sour cream and the crunch of fresh veggies, makes for a delightful fusion dish. These Aloo Tacos bring out the perfect balance of flavors, making them a great option for a vegetarian meal or as an appetizer at any gathering.

Biryani Burrito

The Biryani Burrito blends the rich, fragrant rice of an Indian biryani with the convenience and portability of a Mexican burrito. This fusion dish combines flavorful, spiced rice and marinated chicken or vegetables wrapped in a soft tortilla, offering a satisfying meal in every bite.

Ingredients:

• 1 cup basmati rice (cooked)
• 300g chicken breast (cubed, marinated in yogurt, turmeric, garam masala, and lemon juice)
• 1 small onion (sliced)
• 1 tomato (chopped)
• 1/2 cup peas
• 1 tsp cumin seeds
• 1 tbsp olive oil
• 1 tsp garam masala
• 1/2 tsp cinnamon powder
• 1/2 tsp chili powder
• 1/2 tsp turmeric powder
• Salt to taste
• 4 large flour tortillas
• Fresh cilantro (for garnish)
• 1/4 cup raita or yogurt (for serving)

Preparation:

1. In a large pan, heat olive oil and add cumin seeds. When they splutter, add onions and cook until golden brown. Add tomatoes and cook until they soften.
2. Add marinated chicken (or vegetables) and cook until browned. Add peas, garam masala, cinnamon powder, chili powder, turmeric, and salt. Stir well and cook until everything is well-mixed.
3. Add the cooked rice to the pan and mix thoroughly. Let the rice absorb the flavors of the spices for 2-3 minutes.
4. Warm the tortillas on a griddle and spoon the biryani mixture onto the center of each tortilla.
5. Roll the tortilla tightly into a burrito. Garnish with fresh cilantro and serve with raita on the side.

The Biryani Burrito offers the rich, fragrant flavors of biryani wrapped in a convenient tortilla. The spices infuse the chicken (or vegetables) and rice, while the creamy raita adds a cooling touch to the heat. This fusion dish is perfect for anyone who craves the bold flavors of India with the simplicity and convenience of Mexican street food.

Masala Nachos

Masala Nachos are an Indian twist on the classic Mexican nacho dish. The nachos are topped with a spicy, tangy masala mixture of chickpeas and potatoes, creating a unique fusion snack that’s sure to delight.

Ingredients:

• 1 large bag of tortilla chips
• 1 cup boiled chickpeas
• 1 large potato (boiled and diced)
• 1 onion (finely chopped)
• 1 tomato (chopped)
• 1 tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp red chili powder
• 1/4 tsp turmeric
• Salt to taste
• 1/4 cup chopped cilantro
• 1/4 cup grated cheddar cheese
• 1/4 cup sour cream or yogurt (optional)
• Lemon wedges (for serving)

Preparation:

1. Heat olive oil in a pan and sauté onions until golden brown. Add tomatoes and cook until softened.
2. Add the boiled chickpeas and diced potatoes to the pan. Sprinkle cumin powder, coriander powder, red chili powder, turmeric, and salt. Stir well and cook for 5-7 minutes to let the flavors combine.
3. Preheat your oven to 180°C (350°F) and spread tortilla chips on a baking sheet.
4. Spoon the masala mixture evenly over the chips, and sprinkle grated cheddar cheese on top.
5. Bake in the oven for about 10 minutes, or until the cheese melts and the nachos are crispy.
6. Garnish with fresh cilantro and serve with sour cream or yogurt on the side and lemon wedges for added zest.

Masala Nachos combine the crispy, cheesy goodness of Mexican nachos with the rich, spiced flavors of Indian chickpeas and potatoes. The heat from the spices is perfectly balanced by the cooling sour cream or yogurt, and the lemon wedges add a refreshing kick. This fusion snack is perfect for parties or as a unique appetizer at any gathering.

Butter Chicken Burrito

The Butter Chicken Burrito brings the rich, creamy, and flavorful essence of India’s iconic butter chicken into the heart of a Mexican burrito. This fusion combines tender chicken in a luscious tomato-based gravy with the familiar wrap of a soft tortilla, making it a perfect comfort food with an exciting twist.

Ingredients:

• 300g chicken breast (cut into cubes)
• 1/4 cup yogurt
• 1 tbsp ginger-garlic paste
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 2 tbsp butter
• 1 onion (finely chopped)
• 1 tomato (pureed)
• 1/4 cup cream
• 4 large flour tortillas
• Salt to taste
• Fresh cilantro (for garnish)
• 1/4 cup cooked rice (optional, for filling)

Preparation:

1. Marinate the chicken in yogurt, ginger-garlic paste, garam masala, turmeric, red chili powder, cumin powder, and salt for at least 30 minutes.
2. Heat butter in a pan, and sauté onions until soft. Add pureed tomatoes and cook for about 5 minutes, stirring occasionally.
3. Add the marinated chicken to the pan and cook until the chicken is fully cooked and tender, about 10 minutes. Stir in the cream and simmer until the gravy thickens.
4. Warm the tortillas on a griddle and place a few spoonfuls of the butter chicken mixture in the center of each.
5. If desired, add cooked rice for extra texture. Roll the tortillas tightly into burritos, garnishing with fresh cilantro.

The combination of buttery, creamy chicken with the tender tortilla creates a rich, comforting meal. The subtle spices blend perfectly with the creamy texture, making this Butter Chicken Burrito an unforgettable dish. It’s a great option for those who love Indian flavors but crave the portable convenience of a burrito.

Samosa Tacos

Samosa Tacos bring together the crispy, spiced filling of Indian samosas and the beloved Mexican taco shell. With a savory mix of potatoes, peas, and fragrant spices, these tacos offer a satisfying crunch and delightful flavor combination.

Ingredients:

• 4 small samosas (store-bought or homemade)
• 8 small taco shells
• 1/2 cup yogurt or sour cream
• 1/4 cup chopped cilantro
• 1 small onion (chopped)
• 1 tomato (chopped)
• 1/4 cup pickled jalapeños (optional)
• Lemon wedges for garnish

Preparation:

1. Prepare or heat the samosas according to package instructions. If homemade, ensure they are filled with spiced potatoes, peas, and peas.
2. Warm the taco shells in a pan or oven for a few minutes to make them crispy.
3. Carefully break the samosas into pieces, or place one whole samosa in each taco shell as a base.
4. Top with fresh chopped onions, tomatoes, cilantro, and pickled jalapeños.
5. Drizzle with yogurt or sour cream and garnish with lemon wedges.

These Samosa Tacos offer a surprising and flavorful fusion of crispy, spiced samosas with fresh taco fillings. The soft yogurt balances the spices, while the crispy shell adds an extra layer of crunch. The burst of freshness from the cilantro and tomatoes makes this dish a delightful combination of flavors from both cuisines.

Tandoori Queso Fundido

Tandoori Queso Fundido combines the smoky, spicy flavors of Indian tandoori chicken with the rich, gooey melted cheese of Mexican queso fundido. This fusion dish is perfect for dipping and sharing, with the bold flavors from the tandoori chicken elevating the classic cheese dip to something extraordinary.

Ingredients:

• 300g chicken breast (cut into cubes)
• 2 tbsp tandoori masala
• 1 tbsp yogurt
• 1 tbsp olive oil
• 1 small onion (chopped)
• 1 red bell pepper (chopped)
• 2 cups shredded mozzarella cheese
• 1/2 cup crumbled paneer (optional)
• 1/2 tsp cumin powder
• 1 tbsp cilantro (chopped)
• Lime wedges for garnish
• 1 tbsp butter (optional, for greasing)

Preparation:

1. Marinate the chicken in tandoori masala, yogurt, and cumin powder for at least 30 minutes.
2. Heat olive oil in a pan and sauté the marinated chicken until fully cooked. Set aside.
3. In a separate skillet or oven-safe dish, melt butter and sauté the onions and bell peppers until softened.
4. Add the cooked tandoori chicken into the skillet, mixing it with the onions and bell peppers.
5. Top the mixture with mozzarella cheese and crumbled paneer. Cook over low heat until the cheese is melted and bubbly. You can also place the dish in a preheated oven to melt the cheese completely.
6. Garnish with fresh cilantro and serve with tortilla chips or warm naan for dipping.

Tandoori Queso Fundido takes the indulgence of melted cheese and pairs it with the smoky richness of tandoori chicken. The addition of fresh cilantro adds brightness, balancing the boldness of the spices. This fusion dip is an excellent party snack that offers a comforting yet unique twist on a Mexican favorite.

Chana Masala Tacos

Chana Masala Tacos combine the earthy, spicy flavors of an Indian chickpea curry with the simplicity and versatility of Mexican tacos. This dish is perfect for anyone looking for a hearty, vegetarian fusion meal that is rich in flavor and textures.

Ingredients:

• 1 cup canned chickpeas (drained and rinsed) or boiled chickpeas
• 1 tbsp olive oil
• 1 onion (chopped)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste
• 8 small soft corn tortillas
• 1/4 cup chopped cilantro
• 1/4 cup diced cucumber
• 1/4 cup diced tomatoes
• Lime wedges for garnish
• 2 tbsp sour cream or yogurt

Preparation:

1. Heat olive oil in a pan, then add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and cook for another minute. Stir in chopped tomatoes and cook until soft.
3. Add the chickpeas along with coriander powder, turmeric, red chili powder, and salt. Stir well and cook for 5-7 minutes until everything is well mixed and the chickpeas absorb the spices.
4. Warm the tortillas on a griddle. Spoon the chickpea mixture into each tortilla.
5. Top with diced cucumbers, tomatoes, and fresh cilantro. Add a dollop of sour cream or yogurt and a squeeze of lime.

The spicy and aromatic chana masala perfectly complements the soft, warm tortillas. The cool crunch of cucumber, tangy yogurt, and lime juice provide refreshing contrast to the rich, spiced chickpeas. These tacos are a perfect choice for a fulfilling, plant-based meal that brings together the best of Indian and Mexican flavors.

Pav Bhaji Quesadillas

Pav Bhaji Quesadillas are a delicious fusion that combines the spicy, mashed vegetable curry of India’s famous pav bhaji with the cheesy, crispy texture of a Mexican quesadilla. This dish is ideal for anyone looking to enjoy a vibrant, comforting snack or meal.

Ingredients:

• 1 cup mixed vegetables (carrot, peas, potatoes, bell pepper)
• 1 tbsp olive oil
• 1 onion (chopped)
• 1 tomato (chopped)
• 1 tbsp ginger-garlic paste
• 1 tbsp pav bhaji masala
• 1/2 tsp red chili powder
• Salt to taste
• 1/2 cup shredded cheddar cheese
• 4 large flour tortillas
• 1/4 cup chopped cilantro
• 1/4 cup butter (for grilling)

Preparation:

1. Heat olive oil in a pan and sauté chopped onions and ginger-garlic paste until soft. Add chopped tomatoes and cook until they break down.
2. Add the mixed vegetables and pav bhaji masala. Mash the vegetables slightly as they cook, allowing the spices to infuse into them. Add salt to taste and cook for 8-10 minutes until the mixture is well combined.
3. Heat a non-stick pan and place a tortilla. Spread a generous amount of the pav bhaji mixture on one half of the tortilla, then sprinkle with shredded cheese.
4. Fold the tortilla over and grill for 2-3 minutes on each side until golden brown and crispy.
5. Slice the quesadilla into wedges and garnish with fresh cilantro.

The creamy, spiced pav bhaji filling melds beautifully with the melted cheese, creating a flavor-packed experience. The crispy tortilla adds a satisfying crunch, making this dish a unique and irresistible fusion of Indian and Mexican comfort foods. Perfect for a snack, lunch, or dinner, it offers both depth and richness in every bite.

Aloo Tikka Tostadas

Aloo Tikka Tostadas fuse the crispy texture of Mexican tostadas with the flavorful spiced potato filling of an Indian aloo tikka. This fusion dish is both hearty and crunchy, bringing together bold Indian flavors and the fresh appeal of Mexican street food.

Ingredients:

• 2 large potatoes (boiled and mashed)
• 1 tbsp olive oil
• 1 onion (chopped)
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp chili powder
• Salt to taste
• 4 tostada shells
• 1/4 cup chopped tomatoes
• 1/4 cup shredded lettuce
• 1/4 cup chopped cilantro
• 2 tbsp sour cream or yogurt
• Lime wedges for garnish

Preparation:

1. Heat olive oil in a pan and sauté chopped onions until golden brown. Add the mashed potatoes, cumin powder, coriander powder, garam masala, chili powder, and salt. Stir well and cook for 5 minutes, allowing the spices to infuse.
2. Preheat the oven to 180°C (350°F) and crisp the tostada shells for a few minutes in the oven until they are crunchy.
3. Spoon a generous amount of the spiced potato mixture onto each tostada shell.
4. Top with chopped tomatoes, shredded lettuce, fresh cilantro, and a dollop of sour cream or yogurt.
5. Garnish with a squeeze of lime and serve immediately.

The aloo tikka’s spiced, creamy potatoes provide the perfect contrast to the crispy tostada shell. The freshness of the lettuce and tomatoes balances the richness, while the cilantro and lime add brightness and zest. These tostadas offer a perfect marriage of Indian and Mexican street food, creating an irresistible dish full of vibrant flavors.

Tandoori Falafel Tacos

Tandoori Falafel Tacos are a creative fusion of Middle Eastern falafel, Indian tandoori spices, and Mexican tacos. These crispy, spiced chickpea balls are infused with tandoori flavors and served in soft taco shells, making for a delightful and filling fusion meal.

Ingredients:

• 1 cup chickpeas (soaked overnight and drained)
• 2 tbsp tandoori masala
• 1 tsp cumin powder
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/4 cup fresh cilantro (chopped)
• 2 tbsp flour (for binding)
• Salt to taste
• 1 tbsp olive oil (for frying)
• 8 small corn tortillas
• 1/4 cup diced onions
• 1/4 cup diced tomatoes
• 1/4 cup shredded lettuce
• 1/4 cup yogurt (or tahini sauce)

Preparation:

1. In a food processor, blend the soaked chickpeas, tandoori masala, cumin powder, garlic paste, ginger paste, cilantro, and salt. Add flour to help bind the mixture together.
2. Shape the chickpea mixture into small balls (or patties) and refrigerate for 30 minutes to firm up.
3. Heat olive oil in a frying pan and fry the falafel until golden and crispy on all sides, about 5-7 minutes. Remove and drain on paper towels.
4. Warm the tortillas and assemble the tacos by placing the falafel balls in each shell.
5. Top with diced onions, tomatoes, shredded lettuce, and a drizzle of yogurt or tahini sauce.

These Tandoori Falafel Tacos are a perfect blend of crispy, spiced falafel and the freshness of taco toppings. The tandoori spices bring a rich, smoky flavor to the chickpeas, while the yogurt or tahini adds a creamy contrast. The crunch of the vegetables and the soft taco shell make each bite an exciting fusion of Indian and Mexican cuisine.

Keema Empanadas

Keema Empanadas are a savory pastry stuffed with spiced minced meat (keema) in an Indian style, folded into a Mexican empanada. This fusion dish combines the richness of Indian keema with the golden, flaky texture of empanadas, creating a hearty, flavorful snack or meal.

Ingredients:

• 300g ground beef or lamb
• 1 onion (chopped)
• 1 tbsp ginger-garlic paste
• 1 tomato (chopped)
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp chili powder
• 1/2 tsp turmeric
• Salt to taste
• 1/4 cup frozen peas (optional)
• 2 tbsp olive oil
• 1 pack of empanada dough (or homemade dough)
• 1 egg (for egg wash)

Preparation:

1. Heat olive oil in a pan and sauté the chopped onion until golden. Add ginger-garlic paste and cook for a minute.
2. Stir in chopped tomatoes and cook until they soften. Add the ground meat and cook until browned.
3. Add garam masala, cumin, chili powder, turmeric, salt, and peas. Stir and cook for another 5 minutes until the meat is fully cooked and spiced evenly. Let the mixture cool.
4. Preheat the oven to 180°C (350°F). Roll out the empanada dough and cut into circles.
5. Place a spoonful of the keema mixture in the center of each dough circle, fold the dough over, and press the edges to seal. Brush the empanadas with an egg wash.
6. Bake for 15-20 minutes, or until the empanadas are golden brown.

Keema Empanadas offer a perfect combination of spiced, savory meat and a crispy, flaky shell. The Indian spices infuse the ground meat with rich, aromatic flavors, while the golden pastry adds a delightful crunch. These empanadas are perfect as a snack, appetizer, or meal, blending the best elements of Indian and Mexican cuisines.

Paneer Queso Fundido

Paneer Queso Fundido is a fusion dish that merges the creamy, cheesy indulgence of Mexican queso fundido with Indian paneer. This dish offers a delightful, vegetarian twist on the traditional cheese dip, with the addition of marinated paneer that soaks up the rich, flavorful sauce.

Ingredients:

• 200g paneer (cubed)
• 1/4 cup olive oil
• 1 tbsp ginger-garlic paste
• 1 tbsp tandoori masala
• 1/2 tsp cumin powder
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream (optional)
• 1 onion (chopped)
• 1 small bell pepper (chopped)
• 1/4 cup chopped cilantro
• Tortilla chips or naan for dipping

Preparation:

1. In a bowl, marinate the paneer cubes with olive oil, ginger-garlic paste, tandoori masala, cumin powder, and salt. Let it marinate for 20 minutes.
2. Heat a skillet over medium heat and sauté the marinated paneer cubes until golden brown on all sides. Remove and set aside.
3. In the same skillet, sauté chopped onions and bell pepper until softened.
4. Add the shredded mozzarella and cheddar cheese to the skillet and stir until melted and creamy.
5. Stir in the cooked paneer and mix well to coat the paneer in the cheesy sauce.
6. Serve immediately, garnished with fresh cilantro and sour cream (if using), along with tortilla chips or naan for dipping.

Paneer Queso Fundido is a rich, indulgent fusion of creamy cheese and spiced paneer. The soft, slightly crispy paneer takes on the bold flavors of the tandoori masala, while the melted cheese creates a gooey, comforting base. Perfect for sharing, this fusion dish combines the best of Mexican and Indian flavors, offering a memorable dip for any occasion.

Note: More recipes are coming soon!