I love adding fruits to my salads. It’s a nice way to get a serving of fruits added to the meal and provides a natural sweetness to the salad. This one is one my favorites, and it’s perfect for a nice sunny afternoon. It also has a crunchy element and a tangy dressing to balance out the dish. Usually, I don’t add any green to this salad, but the lettuce worked so well here. A big perk of this salad is that all ingredients are low FODMAP. This means you can eat a LOT of it and not worry about gas!
Serving Size: 2 Prep/ Assembly Time: 10 minutes
Ingredients
Bell pepper any color 1 medium
Green Leaf lettuce 3-4 leaves
Cucumber 1 small
Diced Pineapple 1 cup
Sunflower seeds 2 tbsp
Olive oil 1 tsp
Lemon juice 1 tbsp
Water 1 tbsp
Honey 1 tsp
Salt and pepper as needed
Instructions
Slice the lettuce, cucumber and bell pepper into bite sized pieces
Mix the olive oil, vinegar, water, honey, salt and pepper in a small bowl until emulsified
Mix all the vegetables, the pineapple and the sunflower seeds in a large bowl and toss with the dressing.
Tips
I like to buy a whole pineapple and cut it myself. It seems daunting, but a sharp knife gets the job done super fast!
Any kind of lettuce will work for this recipe, but green leaf is one of the most nutritious
Agave syrup or other liquid sweetener can be used in place of honey to make the recipe vegan!
This salad should not be made ahead, but precutting vegetables and mixing it all up when needed works really well
I don’t discard the seeds of the cucumber, but it can be done to reduce the amount of moisture in the salad
I hope you give this recipe a try, and as always please let me know how it goes!
Sabudana vada is a fried delicacy made out of sago (sabudana) and potatoes, with herbs and spices. It originated in the western state of Maharashtra in India, but it has become a favorite everywhere. It’s also very easy to make. It can be served with chutneys, sauces or eaten on its own! For me, sabudana vada means nostalgia. I get bad cravings for these sometimes, but I also try to avoid fried food if I can. So, I tried using the air fryer this time.
Soak the sago overnight or at least 12 hours in enough water to reach about 1/4” above the sago. The sago with absorb the water and almost double in size
Coarsely grind the roasted peanuts in a coffee grinder or mortar and pestle
Drain excess water from the sago, then mix it with the rest of the ingredients except the oil
Shape the mixture into 12 equal sized balls and flatten them into discs using your palms. You can use a little oil on your hands to prevent sticking if needed
In the meantime, preheat the air fryer to 350 F for about 5 minutes
Brush both sides of the sago discs with a little oil and place in the air fryer basket in a single layer. Make sure the discs to not touch each other to ensure proper air circulation.
Cook at 350 F for 7-8 minutes, then flip the discs and apply another coat of oil on both sides
Cook for another 7-8 minutes after flipping.
Serve with spicy chutney it sauce and enjoy!
Tips
Please don’t skip the coat of oil since that’ll make the badaa moist and crisp them up
If you don’t have an air fryer, heat oil in a pan and shallow fry the vadas till golden brown. I haven’t tried baking these, and I expect they’ll dry out too much in the oven
For these kind of recipes, I cook potatoes in the microwave since it’s quicker
People can also make these while fasting for religious purposes. Replace the salt with sendha namak (rock salt) and eliminate ingredients which are not allowed to eat.
We have a 3.5 Liter air fryer and I can make 12 vadas in two rounds. You’ll need to do more or less rounds depending on the size of your air fryer. So, I hope you give these a try soon and as always let me know how it goes!
I’m was not a huge fan of salads, but I’ve realized that I didn’t like them because they were poorly made. This salad is packed full of flavor and nutrients. It makes boring veggies like beetroot and asparagus into something great! I did some research online and then mixed and matched a bunch of recipes to create this..
Servings: 2 Prep time: 15 mins Cooking time: 40 mins
Ingredients
Beetroot 1 medium
Asparagus 1 16 oz bunch (or 0.5 kg)
Garlic 4 cloves
Olive oil 1 tbsp + more for drizzling
Lime juice 1 tbsp
Water 1 tbsp
Chili powder 1/2 tsp (optional)
Salt and pepper as needed
Instructions
Preheat oven to 350 F (around 180 C)
Wash the beetroot and wrap tightly in aluminum foil.
Cut the ends off the garlic cloves, but DO NOT peel them
Place the beetroot and garlic on a baking sheet and bake for 40 minutes.
In the meantime, wash the asparagus and remove the woody ends
In the last 12 minutes of beetroots getting cooked, add the asparagus to the pan. Drizzle the asparagus with olive oil and sprinkle liberally with salt and bake for the remaining time
Check if the vegetables are done by inserting a fork
Peel the beetroot and chop the veggies into bite sized pieces.
In a bowl, squeeze out the garlic from the skin. Mash thoroughly with a fork
Add the olive oil, water, lemon juice, chili powder, salt and pepper according to taste and mix vigorously.
Mix the dressing with the veggies and enjoy!
This is not very hands on and very easy to make. I hope you give this a try and let me know how it goes!
A typical Indian lunch or dinner consists of a serving of vegetables, a serving of lentils for protein, a small serving of salad and rotis. Some people prefer to end the meal with rice, others take some chutney or pickle with their meal. I used to hate it when my mom made me finish everything on my plate when I was younger, or made me drink a glass of milk everyday, or made sure I ate plenty of lentils and salad. Now, I see the value in it and I’m infinitely grateful.
I recently had a bout of terrible gastric problems. Everything was causing a lot of gas, acid reflux and abdominal pain. My mom made me promise I’ll eat like I used to back at home for a while. To my surprise, it helped a lot and most of my problems went away. Of course, the major culprits were dairy and tofu, which I’ve stopped eating. Sigh. Anyway, this post has recipes for moong dal, and okra and potato dry vegetable. I’ll post more recipes for lentils and vegetables soon!
Split green gram with skins (moong dal chilke vali) 1/2 cup
Dry fenugreek leaves 2 tbsp
Salt 1/2 tsp
Turmeric powder 1/4 tsp
Canola oil 2 tsp
Black mustard seeds (rai) 1 tsp
Asaphoetida (hing) 1/8 tsp
Granulated sugar 1 tbsp
Water 1 cup
For the okra and potato dry vegetable
Indian okra 1.5 lbs (around 0.6 kg)
Potatoes 1 medium
Black mustard seeds (rai) 1 tsp
Turmeric powder 1/8 tsp
Chili powder 1 tsp
Coriander powder 2 tbsp
Salt as needed
Canola oil 4 tbsp
Instructions
For the moong dal
In a pressure cooker, heat the canola oil till smoking, then add mustard seeds
Once seeds have spluttered or popped, reduce the heat to low and add the asaphoetida, followed by the turmeric powder
Add the lentils (green gram), dry fenugreek leaves, salt and sugar and mix well
Add the water and stir well. Then close the lid of the cooker and increase the heat to high
Once the first whistle goes off, reduce the heat to low and cook for 8 minutes.
Release pressure naturally, then this ready to eat!
For the okra and potato dry vegetable
Wash the okra thoroughly and dry very well. Cut the okra into slices along the cross section
Peel and cut the potato into 1/4” cubes
Heat the canola oil in a pan.
Add the potatoes and cook till tender, then remove to a plate
In the same pan, add black mustard seeds and wait for them to pop. Then add the slices okra
Mix gently, then add all spices except coriander powder. Sauté till spices are fragrant. Add salt and mix gently
Spread the okra into as thin a layer as possible and let it cook till it is a little crispy and all the stickiness has gone.
Add coriander powder and potatoes. Mix well and serve immediately!
Tips
These two things can be made side by side. Put the lentils to cook, then start with the vegetable prep. The dal will be cooked by the time you start cooking the vegetable, and the pressure will release naturally by the time the vegetables are cooked. If making roti, you can start making those after starting to cook the vegetable. This way, everything will be ready at about the same time.
You can wash and dry the okra beforehand, so it’s very dry when you start cutting it
This dal freezes very well. I always make some extra for days when I don’t want to cook
You can use 1/2 cup of chopped fresh fenugreek leaves instead of dried ones in the dal recipe
You can get more okra and eliminate the potato entirely from the recipe as well. While buying okra, make sure each one is soft and pliable. This makes a good vegetable. If the ones is hard, the texture of the vegetable will not be good
The cooking time will vary depending on how you handle slime. Okra is very slimy, and the longer you cook it, the less slimy it becomes. I hate okra’s texture so I cook the vegetable till it becomes a bit crispy
Don’t skimp on the oil in the vegetable recipe, it’s required for good texture.
Start with a small amount of salt. Okra shrinks a lot while cooking, so you can add salt later if required.
I have learnt these recipes by watching my mom cook, so they’re all somewhat special. I get very nostalgic while eating a typical Indian home cooked meal. I hope you give these a try and as always, let me know how it goes!
Pineapple sheera is a South Indian sweet dish made of semolina. Traditionally, this contains a lot of dairy, but I have modified the recipe so I can eat it. It’s not too sweet, so it’s the perfect dish for all times of the day. I first ate it at one of the best South Indian restaurants in Mumbai called Ramashraya. This was the first time I made it though. Now, this isn’t the most traditional way to make it, but it’s very easy and foolproof.
Boiling water 1 1/2 cup + 2 tbsp to dissolve saffron
Chopped pineapple 1/2 cup
Cashews 15 whole
Clarified butter or coconut oil 4 tbsp
Cardamom powder 1/4 tsp (optional)
Saffron 2-3 strands (optional)
Instructions
Cut the cashews into smaller pieces, preferably not more than 3 from one cashew
Heat 2 tbsp clarified butter in a non stick pan on medium low heat. Add the cashew pieces and sauté till they turn a light gold. Remove to a plate with a slotted spoon
Boil water on the stove or in a kettle while the cashews roast. Once boiled, soak the saffron strands in 2 tbsp water in a small bowl. Set aside till needed. Using saffron is optional, and you can totally skip it. I haven’t used it in the picture!
In the same pan, add the semolina and cook constantly stirring till it smells roasted and turns a dark yellow (about 10-12 minutes)
Slowly add 1 1/2 cups of boiling water, while stirring constantly to make sure no lumps are formed. I’ve found that a silicon spatula works best here.
Once the water has been absorbed, add the sugar and stir to dissolve it. The mixture will loosen as the sugar dissolves, then it will start sticking to the sides of the pan
Once the mixture is homogeneous, add the remaining 2 tbsp clarified butter and mix well. The mixture will come together in the pan and stop sticking to the sides
Add the pineapple, saffron strands with soaking water, cashews and cardamom powder. Mix well and serve hot!
Tips
I like buying a whole pineapple and chopping it up myself since it’s cheaper. You can use pre diced pineapple as well
If you’re okay with dairy, use an equal mix of water and milk instead of just water here for better texture and richer taste
Any type of nut can be used in the recipe if cashews are not the available. I also use 1/4 cup cashew pieces sometimes due to the fact that they’re cheaper. Nuts can also be eliminated entirely if needed
Clarified butter or ghee has negligible amounts of lactose and most people are able to digest it (myself included). However, you can use coconut oil to make the recipe vegan!
Please make sure to use a non stick pan and a silicone spatula to make this for the perfect texture and avoid a sticky mess on your pan
You can increase the amount of fat if you’re not counting calories. The more the fat, the better it will taste
The savory version of this recipe, upma, is also one of my favorites. I’m glad my grandmother was able to pass on the the technique to make it and the recipe before she passed away. It’s thanks to her technique that all my semolina recipes turn out perfect, including this one. I hope you give this one a try soon and as always, please let me know how it goes!
There are so many channels on YouTube showing Korean cafe vlogs. I stumbled upon these sandwiches on one such vlog. Those sandwiches looked amazing and filling. Once I made it myself, I became a fan. They are a a bit tricky to assemble, but the effort is well worth it.
The bread to filling proportion makes this a good breakfast for people eating less carbs. It can also be customized to your liking. This blog post is more about how to assemble the sandwich and a few ideas for the filings. You can pretty much try anything you like as a filling though!
Filling ideas
Sautéed mushrooms with garlic powder, onion powder, salt and pepper
Sliced cucumber, tomatoes, avocado and radish
Greens like arugula and lettuce. Lettuce is better since it will provide better structure than arugula
Boiled potatoes, cut into slices and seasoned with any dry herb or spices and salt
Roasted sweet potato slices with salt
Grilled or fried marinated tofu, chicken or other choice of protein
Hard boiled eggs, well scrambled eggs or omelette
Roasted bell pepper halves
Shredded green and purple cabbage
Deli meats and sliced cheese
Pickled vegetables, with moisture removed
Ingredients and Tools for Assembling
Plastic wrap
Parchment paper (optional)
Thick cut pillowy bread like Shokupan. I’ve also used normal grocery store bread, but it tends to tear in the middle. It’ll just take more care and effort
Sauces of choice. Mayonnaise and mustard work on most sandwiches, but I bet tonkatsu sauce would work well with fried pork cutlets
Desired fillings
Instructions for Wrapping
Prepare 4-5 fillings of choice. Make sure to pay attention to colors and shapes of the fillings. The sandwich cross section will look vibrant if the colors are coordinated correctly. The structure will be strong if the ingredients are a combination of flat, bigger pieces and flexible or chopped
Cut a large piece of plastic wrap and place a slice of the bread in the center of the wrap
Place the flat fillings on the bread slice, drizzle on the sauces and arrange big pieces on the sauces. Top with flexible ingredients and then place the other bread slice.
Tightly wrap the plastic wrap around the assembled sandwich.
Neatly wrap the parchment paper around the plastic wrap if desired
Cut the sandwich into two halves. Don’t forget to keep it wrapped up as you eat! Only unwrap a little at a time to avoid a mess
Recipe for Sandwich in the Picture
Ingredients
Extra firm tofu 4 oz
Soya sauce 2 tbsp
Sambal 2 tsp
Brown sugar 1 tbsp
Sesame oil 1/2 tsp
White vinegar 1/2 tsp
Sliced mushrooms 1/2 cup
Sliced tomato 2-3 slices
Sliced avocado 1/4 of an avocado
Lettuce 3-4 leaves
Thick cut white bread
Mayonnaise 1 tbsp
Sriracha 1/2 tbsp
Parchment paper
Salt as required
Ground black pepper as required
Canola oil as required
Sticky tape (optional)
Instructions
Squeeze and press the tofu to remove as much water as possible. Slice into thick pieces
Mix soy sauce, sambal, sesame oil and brown sugar in a container. Taste and season with salt as needed. Add the tofu and marinate for minimum of 15 mins or up to 12 hours
Heat some canola oil in a pan and add the tofu slices. Cool until brown and crispy on both sides. Remove to a plate
Add the sliced mushroom in the same pan and season with salt and pepper. Sauté till all water has evaporated.
In the meantime prep other ingredients as mentioned in the ingredient list
Cut a large square of parchment paper and lay it flat on the cutting board
Place a slice of bread on the parchment paper in the center. Fold 1-2 leaves of lettuce and place on the bread slice, then arrange the tofu slices on top
Arrange tomato slices on top of the tofu, then carefully place avocado slices on the tomato
Drizzle the mayonnaise and sriracha on the avocado, then carefully add the sautéed mushrooms on top
Fold a few more leaves of lettuce and place on top of the mushrooms. Close the sandwich with another slice of bread
Take one side of the parchment paper and fold it over the sandwich. Repeat with the other side, making sure the sandwich it tightly enclosed
Tuck in the sides of the parchment paper, much like wrapping a gift. A few pieces of sticky tape might come in handy here.
Slice the sandwich down the middle and enjoy!
I absolutely loved putting together different ingredients for creating different cross sections. This recipe is also a good way to get rid of any leftover veggies which might be about to go bad. I’ve made these for breakfast, taken them on picnics and also prepped the ingredients beforehand so I’d just need to assemble the sandwich every day. One half was enough for my breakfast, so my husband and me shared one sandwich. Eating this also helped maintain good digestive health due to the amazing amount of fiber they provide. I hope you give these a try and as always let me know how it goes!!!
I’ve never been able to eat yogurt on its own. It has a very specific smell and texture, which I really do not like. However, I can eat a lot of it in this dish. Dum Aloo originated in the northern state of Kashmir in India. It has many variations around the country. This recipe is for my favorite one! Moreover, it’s made in an instant pot. So there’s very little chance of something going wrong. I’ve adapted the recipe from Rachna’s kitchen corner. Her website has a bunch of good Indian recipes, so definitely check it out!
Servings: 6 Prep time: 30 minutes Cooking time: 8-10 minutes plus the time for natural release of pressure
Ingredients
Baby potatoes 12-15
Canola oil 4 tbsp
Cashews 15 or Cashew pieces 1/4 cup
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Chickpea flour 1 tbsp (optional)
Tomatoes 2 medium
Bay leaf 1
Black cardamom (also called badi elaichi) 1
Cloves 1 tsp
Turmeric 1/2 tsp
Chili powder 1 tsp (adjust according to taste)
Coriander powder 2 tsp
Garam masala 2 tsp
Cumin powder 1 tsp
Crushed dry fenugreek leaves 1 tsp (optional)
Plain yogurt 1 cup
Water as required
Salt according to taste
Instructions
Soak cashews in boiling water for at least 15 minutes, then transfer to a blender. Add the fennel seeds and blend until fairly smooth. Save the soaking water and add it to the blender 1 tsp at a time for easier blending
Clean and peel the baby potatoes. Then prick the surface with a toothpick all over.
Switch on the instant pot to the sauté mode and add the oil to the pot.
Once heated, add the baby potatoes. Turn once in a while until the potatoes are a nice golden brown. Remove on a paper towel.
Add the cumin seeds to the heated oil in the instant pot.
Add the bay leaf and cardamom, then add chickpea flour and sauté for 2 minutes or till the raw smell goes away
Add the ground cashew fennel paste and sauté for 2-3 mins. In the meantime, grind the tomatoes in the same blender jar
Add the tomato purée to the instant pot and cook till oil is released.
Grind the cloves in a mortar and pestle. Add the turmeric, coriander powder, chili powder, clove powder and garam masala to the pot and sauté till the spices are fragrant.
Beat the yogurt in a bowl with a fork until smooth. Reduce the heat setting on the instant pot and add the yogurt. Mix vigorously
Add the baby potatoes and enough water to cover everything (at least 1.5 cups)
Add salt according to taste and put the lid on the instant pot.
Cook on high pressure for 8 mins (10 if the potatoes are larger than expected) and let the pressure release naturally.
Tips
If baby potatoes are not available, you can cut up some normal potatoes. The cooking time should be reduced to 4 minutes in this case.
If you do not have black cardamom, use 2 green cardamom pods or 1/4 tsp cardamom powder. If using the powder, add with other ground spices
This can also be made on the stove. Follow the recipe as written, and cook covered for 15 minutes or until potatoes are fork tender instead of pressure cooking
Please make sure to reduce the heat when adding yogurt and mix vigorously. This will prevent the yogurt from curdling.
You can skip the chickpea flour in the recipe, but I’ve found it helps stabilize the yogurt.
This gravy is very flavorful and I’m sure it will work with anything you add to it. Try vegetables or chicken!
Enjoy this with rice, naan or any bread of your choice.
Please make sure you prick the potatoes well. This helps the gravy to penetrate inside and it flavors the potatoes. It will taste bland if you skip this step
I absolutely love this recipe and make it at least once a month. It’s not super difficult and it freezes really well. I was skeptical at first since it has potatoes and yogurt. However, the taste and texture did not change at all on defrosting. It will only last for about a month in the freezer, so make you eat it all before then! I hope you give this recipe a try and as always let me know how it goes!
I’ve recently discovered I get a weird stomach ache on eating dairy. I also get itchy all over on eating eggs, so its time to start looking for vegan options. I’ve always liked Eggplant Parmesan and it’s a great dish to feed a crowd.
Vegan cheese 2 cups (I prefer daiya since it melts well, but any cheese is fine)
Prepared eggplants, sauce and ricotta
Instructions
Slice the eggplants into 1/4 inch slices
Sprinkle both sides of the slices liberally with salt and let sit for at least 30 mins
In the meantime, soak the cashews in hot water for 15-20 mins.
Blend the cashews, salt and lemon juice to a smooth paste. Set aside till assembly
Mix the cornflour and plant milk together in a bowl.
In another bowl, mix the ground pepper and breadcrumbs
Dab the eggplant slices to remove the moisture
Spread some olive oil on baking trays to grease them
Coat each eggplant slice in flour, then dip in the plant milk liquid. Coat the slices liberally with the breadcrumbs and lay on the greased sheets
Drizzle some olive oil on top and bake in 400 F oven for 20-25 mins. Remove from oven and immediately sprinkle salt on both sides
Finely chop the garlic cloves, shallot and tomatoes
Heat 2 tbsp olive oil in a medium saucepan and sauté the garlic and shallots until translucent
Add the chopped tomatoes and cook until just soft, maybe 5 mins
Add the tomato paste and mix well.
Add about a cup of water and the sugar. Add salt and pepper to taste. Coved and simmer for 15-20 mins adding water as needed.
Finely chop basil and add to the sauce after removing from heat.
In a deep baking pan, spread some sauce at the bottom. Arrange the baked eggplant slices above the sauce, then spread cashew ricotta on top. Sprinkle some vegan cheese on the ricotta. Repeat the layers till all the eggplant is used. Spread the remaining sauce and cheese on the top of the last layer of eggplant
Bake in a 350 F oven for 20 mins or till the cheese has melted and everything is heated through
Tips
The ricotta and eggplant slices can be prepared up-to a day in advance. Just bake the eggplant slices when ready to assemble!
Please do not skip “sweating” the eggplant slices since this will remove moisture and reduce bitterness. Also do not forget to salt the slices once baked to make sure they’re seasoned well
The lemon juice in the ricotta is optional, but it gives a nice tang. You can also use white vinegar
Please simmer the sauce at least 15 mins. This helps the flavors to intensify. You can simmer it for up to 1 hour if you have the time.
This is definitely a long process, but this will feed at least 6 people. Once you get into the rhythm of coating the slices, it’s easy to prepare a whole bunch of them. Preparing some pans of this will ensure you can feed a whole party without too much effort! I hope you give this a try, and let me know how it goes!!
We bought an air fryer last year on Black Friday because it was extremely cheap. We did not think buying it was a good thing till I tied making Manchurian balls in it. Vegetable Manchurian is an Indo-Chinese fusion dish. I have eaten something similar in Sichuan restaurants though.
Vegetable Manchurian!!
Here’s my recipe for making this dish:
Ingredients
1/2 small cabbage
1 carrot
1 bell pepper
2-3 florets cauliflower
10 cloves garlic
2 inch piece of ginger
1 bunch green onion
2 tbsp all purpose flour
3 tbsp corn flour/ corn starch
2 tbsp low sodium soy sauce
2 tbsp ketchup
1 tsp vinegar
1 cup + 2tbsp water
Cheesecloth or any thin cloth
salt, pepper and oil as needed
Method
Finely shred the cabbage, carrot, cauliflower, bell pepper and the white part of the green onions using a food processor
Add 1 tsp salt and let it sit for 30 mins
Transfer the vegetable mix to the cheesecloth and squeeze till most of the water has drained, then transfer to a bowl
Finely mince the garlic cloves and ginger. I use a garlic press and a cheese grater to do this.
Add half the garlic and ginger to the vegetable mix. Reserve the other half for the sauce
Add 2 tbsp corn flour and 2 tbsp all purpose flour to the vegetable mix.
Add salt and pepper as required
Mix using your hands. Using hands to mix the ingredients will give us an idea of how wet the mixture is. The mixture should just form a ball and stay in the shape made. If it feels too wet, add a bit more corn flour. If it feels dry, add a sprinkle of water
Divide the mixture into equal parts and roll into smooth ball.
Preheat air fryer to 375 F for 3 minutes
Brush the air fryer basket with a little oil and arrange the prepared balls in it. Make sure there is enough space between the balls for food air circulation. Make sure the basket is not overcrowded.
Brush the arranged balls with a little oil as well
Cook the balls for 16-20 mins, turning halfway. I’d start with a lower timer because cooking times can vary depending on the size.
In the meantime, heat 1 tbsp oil in a saucepan
Add the reserved ginger and garlic. Sauté till fragrant
Add in the soy sauce, ketchup, vinegar and 1 cup water
Add salt and pepper according to taste
In a small bowl, combine 1 tbsp corn flour and 2 tbsp cold water
Add this mix to the prepared sauce and cook till thick
Add the cooked Manchurian balls and mix
Finely chop the green part of green onions and sprinkle on top for garnishing
Manchurian in a too blue bowl. I should really buy better bowls
I served the Manchurian with a side of rice. It goes pretty well with anything though. If you want to make the sauce spicy, add in a chopped green chili.
Another good thing about this recipe is that it can be frozen. I make a large amount of the vegetable balls and freeze them in portions. That way, I just need to whip up the sauce whenever required.
So, I hope you try this recipe and let me know how it went!
This week, I’m adding a recipe for paneer curry that my partner really likes. He asked me to make a curry that was tangy and spicy, but did not want the usual ones. He also wanted the paneer to be stuffed. So, I came up with this recipe.
Paneer Curry
First things first. I understand that paneer isn’t an ingredient that’s readily available everywhere. Paneer is an Indian soft cheese made by splitting milk. Here’s how to make it!
Ingredients
Milk 2 liters or half a gallon (preferably whole milk)
Vinegar 3 tbsp (start with 1 tsp and use as needed)
Equipment
Large sieve
Muslim cloth or cheese cloth (large enough to drape over the sieve). You can use coffee filters or any thin cloth here
Method
Pour milk into a large saucepan and bring to a gentle simmer.
Switch of heat and 1 tsp vinegar. Stir
Repeat process till whet separates from curds
Line the sieve with muslin cloth or the other chosen form of filter
Pour the curdled milk on the sieve. Drain well and let set for at least 6 hours.
Cut into cubes and use in any curry!
So now that we have our paneer, I can walk you through the curry recipe. I will not be including the naan recipe here since they’re my partner’s expertise and I need to get the recipe from him (when he wants to sit down and give it to me)….
Garlic butter naan.. Recipe unknown.
Paneer Curry Recipe!!!
Ingredients
Bay leaf 2 small
Large black cardamom pod 1
Kashmiri dry red chilies 10-12
Whole cloves 3
Black peppercorns 5
Cinnamon stick 1 inch
Cumin seeds 1 tsp
Coriander seeds 3 tbsp
Onion 1 large
Tomatoes 3 large
Ginger 1.5 inch piece
Garlic 4-5 cloves
Turmeric powder 1 tsp
Yogurt 3 tbsp
Water 2 cups
Paneer cubes 250 grams or 8 ounces
Green chutney 3 tsp
Salt and oil as needed
Method
Split and de-seed the Kashmiri chilies and soak in warm water for 15-20 mins
Dry roast peppercorns, cloves, cinnamon stick, cumin seeds and coriander seeds till fragrant
Cool and transfer to a food processor or coffee grinder. Blend into a fine paste
Roughly chop the onion, garlic and tomatoes
Add 1 tbsp oil into a large saucepan and add in the chopped vegetables
Sauté on medium heat till onions turn translucent and cool completely
In the meantime, blend the soaked Kashmiri red chilies into a fine paste. Transfer to a bowl
Blend the onion, garlic and ginger into a fine paste
Add 2 tbsp oil to a large saucepan and add the bay leaves and cardamom.
Add the blended chilies and sauté for 3-5 mins on medium heat
Add the blended onion mixture and sauté till oil releases from the sides
Blend the tomatoes into a fine paste and add to the saucepan. Sauté till all the water evaporates and oil releases from the sides
Add in the turmeric and salt. Mix well
Turn the heat on low and add the yogurt. Mix vigorously to avoid splitting
Add the water and cover with a lid. Let the curry boil, then turn off the heat.
Slit the paneer cubes in the middle and spread green chutney inside the cut
Add 1 tbsp oil in a shallow saucepan and add the paneer pieces. Roast on both sides till paneer turns a light golden brown
Add the roasted paneer to the prepared curry
That is the recipe for my paneer curry. I know it has a lot of steps and does require time and effort. However, the end result is totally worth it. This curry can be frozen and used as desired as well. Just add in the paneer after defrosting!
So I hope you try it out and let me know how it went!
Everything and Nothing 