Recipe developed by: Casey Colodny from The Mindful Hapa

⅓ cup olive oil, divided
1 small sweet onion, diced
1, 8oz pack baby bella mushrooms, sliced
1, 8oz package paneer cheese, cubed
½ teaspoon salt
1 pack tacos (GF if needed)
1 jar, Maya Kaimal Tikka Masala simmer sauce
Spinach/baby kale – optional

Cucumber-Yogurt Sauce
1, 6” cucumber, peeled, cut in half, and deseeded
¼ teaspoon salt
½ cup greek yogurt
2 tablespoon chopped cilantro
Black pepper, to taste

Heat a large saute pan to medium heat and add 1 tbsp olive oil. Once hot, add diced onions and cook for 3-5 minutes until they start to brown. Set aside.

To the same pan, add an additional 2 tbsp olive oil and cook sliced mushrooms for 5-7 minutes until browned. Make sure they are not crowded and in a single layer so they brown nicely (complete in two batches if needed). Once finished, set aside with cooked onions.

Add cubed paneer to a small bowl and toss with 1 tbsp olive oil and ½ tsp salt. To the same saute pan, add 2 tbsp olive + cubed paneer and cook 2-3 minutes each side until browned.

Add onions, mushrooms, and jar of Maya Kaimal Tikka Masala simmer sauce to the pan with the paneer and simmer for 5 – 10 minutes.

While sauce is simmering, prepare your sauce. Grate the peeled and deseeded cucumber over a colander. Sprinkle with ¼ tsp salt and let sit for ~5 minutes. Drain with hands or paper towel, removing as much water as possible.

Add grated cucumber to a small bowl with remaining ingredients and stir to combine.

Once ready to eat, assemble your tacos. Lay tacos on a plate and add fresh spinach and/or baby kale. Fill with Paneer Tikka Masala mixture and top with homemade cucumber-yogurt sauce.