Food

Hearty Paneer Chilli


Until recently, I was afraid to cook with paneer. I just did not understand how it could be used in everyday cooking. Having cooked with paneer a few times now, I am a huge fan of the taste and texture it brings to ordinary ingredients.

In this rather quick recipe, I paired paneer with capsicum/green bell pepper, and those two combined create an amazing flavor. At first I thought, I would add more East Asian flavor to this recipe, but then I decided to stick to the South Asian spice palette to avoid any unpleasantries on Tuesday night. 😛 Would you like to see an East Asian variation? Let me know in the comments!

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This dish can be served with quinoa, rice, or flat bread. I will be taking leftovers in a wrap for lunch tomorrow. Why not, right?

So without any more story around paneer, let me list what you’d need to make your Tuesday evening slightly brighter. 🙂

Ingredients:

  • Oil (1/4 cup)
  • Onion (1 large chopped)
  • Ginger Garlic Paste (2 tablespoons)
  • Green chillies (4 chopped)
  • Tomato paste (3 teaspoons) or tomatoes (3 chopped)
  • Turmeric powder (1/4 teaspoon)
  • Garam masala (1/2 teaspoon)
  • Red chili powder (1 teaspoon)
  • White pepper (1 teaspoon)
  • Salt (to taste)
  • Green bell pepper (1 chopped)
  • Paneer (250-300 grams)

Method:

  • Sauté the onion in oil.
  • When the onion is golden brown, add the ginger garlic paste.
  • Once the ginger garlic paste is fragrant, add chopped green chillies, tomatoes/tomato paste, and all the spices. Cook this mixture until oil separates.
  • Now add the green bell pepper and cook until it is 80% cooked. Add water if needed to make more gravy.
  • Once the bell pepper is cooked, add paneer and gently mix. Cover and cook for five to ten minutes. Voila!

Tips:

  • Garnish with chopped coriander if you’ve it on hand.
  • Serve with naan, wholewheat chapati/tortilla or rice.
  • Use leftovers to make a wrap for lunch on the go.


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Food

Egg Fried Quinoa With Vegetables

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Sunday evenings are normally quite busy for me. I am occupied prepping meals and work outfits for the week ahead. Today, I was even more pressed for time because I had to make a quick trip to the city center to buy a present (from my team) for a colleague who has just bought a house.

When I returned home, the thought of meal prepping just put me off. May be also because all week I struggled with a neck sprain that got the best of me. Now, I wanted some downtime. So, I decided to make about two servings of this easy peasy meal that came together in under 30 minutes. I will take the second serving for lunch tomorrow. And for the meal prep…we will think about it tomorrow after work, I think.

Let’s get right into this recipe that is uber convenient and quick, so that I can go back to my downtime. 😛

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Ingredients:

  • Quinoa (1 cup)
  • Oil (2 tablespoons)
  • Onion (1)
  • Minced garlic (1 tablespoon)
  • Chopped Chillies (3)
  • Chopped carrot (1 cup)
  • Peas (1/2 cup)
  • Eggs (2)
  • Soy sauce (1 tablespoon)
  • Sriracha sauce (to taste)

Method:

  • Boil two cups water. Add quinoa to the pot and bring heat to medium low. In 8-10 minutes quinoa should be cooked.
  • Heat up oil in a wok/pan.
  • Chop onions and fry until translucent.
  • Add minced garlic. Fry for two minutes.
  • Add chopped chillies and carrots, as well as peas.
  • After the vegetables are 1/3 cooked through, push them aside, and scramble two eggs in the same pan.
  • Now add the cooked quinoa, Sriracha and soy sauce. Stir until everything is well combined! Serve with lemon wedges. 🙂

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Food

One Pot Mixed Veggie Galore

First of all, sincere apologies for not posting in nearly two weeks. I had to unexpectedly travel to London for work just before taking a week off for a holiday in Mallorca. It got busy! But now I am back and kicking things off with this absolutely delightful mixed veggie recipe that I learned from my father. 🙂

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Growing up, my father rarely cooked vegetables, but come winter and he would be cooking this recipe for the family. I have fond memories of going grocery shopping with him and then watching him be a “chef” in my mother’s kitchen while me and my three siblings acted as “sous-chefs.” It was a wonderful time when the whole family sat together relishing the rare delight that is my father’s “finger lickin good” mixed vegetables with hot naans out of the local tandoor.

While I was in Mallorca for my holiday, I ate a variety of different foods, but as cliche as it sounds, nothing matched the taste of a home cooked meal. So when I returned last night, I made a mental grocery list of everything I would need to make this warm, spicy, and hearty mixed vegetables with minimal gravy that is so reminiscent of family time and cold weather in Karachi. This recipe could also be served as a side dish alongside my all time favorite daal.

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So while the clouds covered Amsterdam skies, instead of being grumpy, I enjoyed this warm meal in the cosiness of my bed with the noise of rain falling on the windowpane, all while watching the first two episodes of Suits Season 7. Do not judge, I am returning to work tomorrow! 😛

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If you fancy a warm and cozy meal such as mine, follow the recipe below.

Ingredients:

  • Oil (1/3 cup)
  • Onions (2)
  • Ginger garlic paste (3 tablespoon)
  • Tomatoes (2)
  • Green chillies (4)
  • Chili flakes (1 teaspoon)
  • Chili powder (1 teaspoon)
  • Garam masala (1/2 teaspoon)
  • Turmeric powder (1/4 teaspoon)
  • Cumin powder (1/2 teaspoon)
  • Potatoes (400 grams)
  • Cauliflower (500 grams)
  • Green peas (2/3 cup)
  • Carrots (1 cup)
  • Salt (1 1/2 teaspoon)

Method:

  • Finely chop onion, chillies, and tomatoes.
  • Heat oil in a pan and fry onions until golden brown. This would be a good time to chop the potatoes, carrots, and cauliflower if you have not bought pre-chopped vegetables.
  • Add ginger garlic paste to the onions and sauté for two minutes. If using store bought paste, lower the heat prior to frying the paste. That prevents the oil from splattering.
  • When the garlic and onion are fragrant, add chopped tomatoes and chillies.
  • After a minute or so, add all spices and stir until oil separates from the mixture.
  • Now add the potatoes and carrots and cook/stir for 10 or so minutes. Then, add the cauliflower and peas. Stir on medium heat for another 10 minutes.
  • Add half a cup of water and blast the heat until everything is sizzling. Cover the pot and bring the heat to medium low. Let cook for 15 minutes or until vegetables are tender.
  • Serve with boiled rice or naan. Better yet, make a wrap out of it and bring it for lunch! That is what I do. 🙂

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