24 each 6" White Corn Tortillas (10630)
2.5 oz. Kashmiri Masala Paste
1 1/4 cups Water
37.5 oz. Tomato Puree
1 1/4 tsp. Garam Masala
3/4 cup Heavy Cream
2 Tbsp. Vegetable Oil
1 cup Carrots , diced
1 1/2 cups Red Bell Peppers , diced
1 1/2 cups Green Bell Peppers , diced
3 cups Chickpeas , cooked , drained and rinsed
Paneer , crumbled , see related recipe
Basmati Rice , cooked , as needed
1.) In a large stock pot over medium heat, combine Kashmiri masala paste and water. Mix well to combine. Add tomato puree and garam masala seasoning. Mix together. Allow to simmer and reduce by 1/3. Slowly whisk in cream until well combined. Reserve hot.
2.) Pre-heat convection oven to 350°F.
3.) In a large sauté pan over medium heat, add oil. Sauté carrots and peppers for 8-10 minutes. Add chickpeas and sauté for additional 5-7 minutes. Remove from heat, add crumbled paneer. Reserve.
4.) To serve: On 2 tortillas, place 1 tbsp. of Kashmiri sauce and spread. Place ¼ cup of vegetable and paneer mixture into each tortilla, roll so fold is facing down, and place into a greased baking dish. Top the two enchiladas with ¼ cup (2.0 oz.) of Kashmiri sauce. Cover with aluminum foil and bake for 15-20 minutes, or until heated through. Serve with a side of flavored basmati rice.