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Pepper Paneer Recipe in 30 minutes

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Pepper paneer

Paneer and bell peppers are cooked in a spicy masala which gets it’s flavor from freshly ground coriander and chilies!

This pepper paneer is spicy and goes well with breads. It is a perfect remedy for cold and cough. One day I was trying to make a thali for a family who was visiting us and I wanted to make something with paneer but quick and new. Then one of my besties she gave me this recipe and I tried it. I have made this like 3 times after that. So, quick recipe is always the best to share. Who doesn’t love quick recipes these days?

Other favorite paneer recipes:

Butter Paneer pizza

Tawa paneer masala

Dhaba style paneer masala

Pair it with:

chana dal paratha

Tofu Paratha

Peas Pulao/Matar pulao


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Pepper Paneer Recipe in 30 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Paneer : 500 grms / 2 cups (cut into 1″ cube)
  • Cooking oil: 1.5 tbsp
  • Fennel seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Onion : 1 big (sliced thinly)
  • Green Chillies : 2(slit lengthwise)
  • Bell pepper: 1 cup, sliced.
  • Ginger : ½″ piece (crushed)
  • Garlic : 6 – 7 small (sliced)
  • Turmeric Powder : ¼ tsp
  • Garam masala: ½ tsp
  • Black pepper: 1 tbsp (freshly grinded)
  • Coriander leaves: for garnish(finely, chopped)
  • Salt to taste
Instructions
  1. Cut paneer into small size cubes..
  2. In a small frying pan; lightly roast the paneer with a bit of oil for a minute to two minutes. Add them in a cup of water. for it to stay soft and moist.
  3. In the same pan, heat oil, add cumin seeds and fennel seeds.When they are brown, sauté the sliced onions, salt and bell pepper till they are golden brown.


  4. Add ginger and garlic and green chillies and saute till the onions are troasted.
  5. Add turmeric powder, black pepper powder and garam masala. Sauté for a minute or two.

  6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.

  7. When paneer pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown, finally garnish with coriander leaves.

  8. Serve hot with chapathi , paratha or hot tice.
Notes
• You may adjust the spiciness by increasing or cutting down amount of pepper powder.
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Pepper paneer

Tandoori Turkey Drumsticks

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These are Low carb turkey drumsticks, which are juicy and have incredibly flavorful charred spots.

Tandoori_Turkey_Drumsticks-4

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

PROTEIN:

Most of the world is embracing fitness and healthy living, and turkey is an amazing protein for everyone doing so. It’s lean, versatile and can be flexed into all of your favourite dishes

THINK TURKEY:

I have partnered with Canadian Turkey to make some amazing dishes this year. I love the fact that when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Creating delicious food and supporting our local communities is a great way to live our life.

Turkey takes on flavors well across all cuisines – whether you’re cooking Mexican, Indian, Moroccan, Thai and more, there’s a place for turkey on your plate. That’s why I chose turkey for this popular Indian recipe. This dish going amazingly well with simple jasmine rice and chickpeas or whatever accompaniments you prefer!

COOKING TURKEY:

I have mentioned this in my other turkey recipe as well but felt this might be useful.

I have had questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone

A whole unstuffed turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

Tandoori_Turkey_Drumsticks-2

MASALA

I usually remove the turkey skin and create deep cuts in the meat before marinating for this and that way the masala flavors get locked in. I marinate my turkey for an hour up to overnight.

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori style from restaurants however I don’t like using coloring in my recipes much, so I used only powdered kashmiri red chillies.

OTHER FAVORITE TURKEY RECIPES

Turkey Tefteli

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Tandoori Turkey Drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • -½ cup Plain yogurt (try to use 2% fat at least)
  • 3 cloves Garlic, chopped finely
  • -1-inch Ginger, chopped finely
  • 1.5 tbsp Kashmiri chilli powder
  • 1 tbsp Lemon Juice
  • 1 tsp Black Pepper powder
  • 1 tbsp Mint leaves, chopped finely
  • 1 tbsp Coriander leaves, chopped finely
  • 1 tbsp Cumin powder
  • 1 tbsp Kosher salt
  • -3 Turkey Drumsticks (750 grams)
  • --
  • To Garnish
  • 1 tsp Coriander leaves, chopped finely
Instructions
  1. Whisk together all ingredients except for turkey in a large bowl. Add turkey and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 2 hours.
  2. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  3. Bake: Arrange turkey on rack and bake for about 25 minutes each side, or until juices run clear. Turn on broiler and broil until charred in spots. I broiled for two minutes each side. At this step watch it closely. ***Ensure internal temperature of the drumsticks has reached 165F.
  4. Garnish with coriander leaves and Serve it hot. ☺
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Turkey Meatballs in a sauce (Tefteli)

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These turkey meatballs are juicy, tender and cooked in a creamy sauce. We are all looking for protein intake in our daily meals and turkey is an excellent option to add to our daily protein rotation.

Turkey_meatballs2

 

This is a sponsored post with Turkey Farmers of Canada. All ideas and opinions are my own.

TEFTELI:

I recently came to know about Tefteli.  These are Russian style meatballs. The difference between these and classic l meatballs is that we mix boiled rice into the protein. I have made these with turkey I did this on a Monday evening which is the busiest day in a week for me. I had this with some mashed potatoes. Real comfort food. You can also have this withyour favourite veggies if you’d like!.

The meatballs are made and then boiled in the creamy sauce so every piece is coated with the cream sauce. You can always have the turkey meatballs by themselves. These are quick and easy to whip up.

I made this for the week because I wanted to enjoy it more than once!

THINK TURKEY:

Turkey is a versatile protein that can take on different flavors and be prepared in a lot of different ways – bake it, roast, grill, fry, slow cooker, pressure cook it, etc.

Also, when you eat Canadian turkey, you’re supporting Canadian turkey farmers. Having good food and supporting our communities makes all of us feel good.

So, I wanted to partner with Canadian Turkey to make some amazing dishes after the New Year.. And, Turkey is a lean option that’s great for meal planning and healthy eating. Turkey is too delicious to miss, whether it is every day or special occasions.

COOKING TURKEY:

I have had questions on cooking turkey and when it is done. The best way is to use a meat thermometer inserted into the thickest part of the turkey, without touching the bone:

The whole turkey is cooked at 170F (77C)

Ground turkey (Burgers, cutlets, meatballs, sausages) at 165F

Cuts (thigh, wings, and breast legs) at 165F again.

Okay 🙂 It’s time to hit the recipe now:

Turkey_meatballs1

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Turkey Meatballs in a sauce (Tefteli)
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
 
Ingredients
  • Turkey Meatballs: (around 13 if 1 inch)
  • • Ground Turkey – 400 grams
  • • Cooked white rice – 120 grams (cool it to room temperature)
  • • Large egg – 1
  • • Onion (red/white) – ½ cup (finely chopped)
  • • Garlic – 2 cloves (finely chopped)
  • • Salt – ½ tsp
  • • Black Pepper powder – ¼ tsp
  • • Paprika – ¼ tsp
  • • Flour – ½ cup (to pat)
  • • Extra light Olive Oil – 2.5 tbsp
  • Sauce:
  • • Butter – 1 tbsp
  • • Flour – 1.5 tbsp
  • • Water – 2 cups (veg or poultry broth can be used too)
  • • Sour cream – ¼ cup (or plain greek yogurt)
  • • Paprika – ½ tsp
  • • Salt – ½ tsp
  • • Black Pepper powder – ½ tsp
  • • Basil – 1 tbsp (freshly chopped to garnish)
Instructions
  1. Turkey meatballs:
  2. In a bowl, combine ground turkey, rice, egg, finely chopped onion, finely chopped garlic, salt, pepper powder and paprika. Mix well. Roll the combined meat into 1 to 1 ½ inch balls (even-sized balls), pat/roll in the flour and set aside.
  3. Heat a large skillet on medium heat and add 2.5 tbsp of oil. Add the meatballs and cook each side for 7 mins until browned and cooked through. You can check using a thermometer (165F) as mentioned above in my notes. Remove the meatballs from the pan and set aside.
  4. Sauce:
  5. In the same skillet, add 1.5 tbsp of butter, then whisk in 2 tbsp of flour and continue whisking until golden in color. Whisk in 2 cups of water or broth and stir until it starts to thicken. Add sour cream with paprika, salt and pepper. Mix well.
  6. Add the turkey meatballs.
  7. Bring sauce to a simmer and stir until it thickens to coat the meatballs. Once the meatballs are warmed up, remove them from heat and garnish with chopped basil. (Remember that the sauce thickens more when it cools.)
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Madras Oven Roasted chicken drumsticks

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These are Low carb chicken drumsticks, which are juicy, and have incredibly flavorful charred spots.

Madras_bakedTandoori_chicken-3

CHICKEN

I usually remove the chicken skin and create deep gashes in the meat before marinating for this and that way the masala’s goes nicely inside.  I usually marinate my chicken for an hour up to overnight.

MASALA

I have seen people use food coloring to get Indian style orange hue drumsticks like tandoori however I don’t like using coloring in my recipes much so used only powdered kashmiri red chillies. You can use this masala to replace the chicken with your favorite meat or veggies like cauliflower, yam or eggplant.

OTHER FAVORITE CHICKEN RECIPES

Madras chicken curry in 30 minutes

Chicken 65

Chicken Dum biryani restaurant style

Madras_bakedTandoori_chicken-2

 

Madras_roastedchicken

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Madras Oven Roasted chicken drumsticks
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • To Blend:
  • ½ cup of plain yogurt (try to use 2% fat at least)
  • 5 cloves of garlic chopped
  • 2 inch of ginger
  • 2 tbsp of kashmiri chilli powder
  • 1 tbsp of lemon juice
  • 1 tsp of pepper
  • 1 tsp of curry leaves
  • 1 tsp of fennel seeds
  • 1 tsp of garam masala
  • 1 tbsp of coriander leaves
  • 1 tsp of cumin seeds
  • 1 tbsp of kosher salt
  • Other:
  • 12 chicken drumsticks
  • 3 tbsp of oil
  • Garnish:
  • Lemon slices and coriander lesaves
Instructions
  1. Blend the ingredients under ‘to blend’.
  2. Whisk together all ingredients except for chicken in a large bowl. Add chicken and rub the marinade all over to coat. Cover at room temperature and set aside from 1 to 12 hours.
  3. Preheat oven to 375ºF. Oil a wire cooling rack and place on top of baking sheet.
  4. Bake: Arrange chicken on rack and bake for about 40 minutes, or until juices run clear. Turn on broiler and broil until charred in spots. At this step watch it closely.
  5. Garnish with coriander leaves, Serve it hot ☺
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Butter Egg Curry

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Quick 30-minute butter egg curry –> creamy and packed full of flavor. It’s all cooked all in one pan and goes great with a side of hot rice or naan! 

buttereggcurry

This is a sponsored post with Egg Farmers of Canada. All ideas and opinions are my own.

 

About butter egg curry

Is there a rule that it should always be butter chicken? I don’t think so. So, I made this butter egg curry instead 🙂 and I have even made butter mushroom curry and it taste great. The main ingredients are butter, cashews and a good garam masala I would say for this recipe. Eggs are staple at my home. If I am running out of time, I make eggs in some form and the family/friends are happy. I know most people have eggs for breakfast. However, I make eggs for lunch and dinner like curries or dosa (Indian crepes) with eggs. I love making Indian food and I crave Indian food always. If not, the next would be Mexican and pizza. Recently after all the vacations and work stress, I am cooking a lot of Indian to just make me happy at home. Holidays are coming up which means lots of fun and also we are always busy and we’re always short on time. So, I wanted to post some recipe which is fancy but quick to make.

What is your favorite time saving recipe when the holidays come around? Tell me about it.

Giving back to the community

It is highly important to give back to the community and I am happy to team up with Canadian egg farmers & food banks Canada  as they are great believers in that as well. Holidays are coming up and sharing is important … this is my friendly reminder on encouraging Canadians to inspire others to give back by sharing their simple and delicious #RecipesThatGive on social media and donating food, funds or time to their local food bank.

As most readers/friends know, I am from Canada and I knew about this info only two weeks back:

  • Canadian egg farmers donate more than 1.4 million eggs to their local food banks every year.
  • 1 in 3 people helped by food banks are children and youth.
  • More than a million visits are made to a food bank in Canada each month.

If you have more suggestions to give back to the community this season, please comment or message me 🙂 Sharing is caring always!

Look for more egg recipes: https://www.eggs.ca/

My other favorite Egg Recipes: Quick simple egg curry in 20 minutes, easy egg pepper fry, Egg omlette kurma, Indian style scrambled eggs

buttereggcurry

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Butter Egg Curry
Author: 
Recipe type: Butter Egg curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • EGGS – 4
  • Oil – 1 Tablespoon
  • Butter – 1 Tablespoon
  • Onion – 1 Medium, chopped finely
  • Garlic – 3 cloves, minced or crushed
  • Fresh ginger – 1 inch, minced or crushed
  • Cashews – 8
  • Tomato – 2 small
  • Garam masala – 2 teaspoon
  • kashmiri Chilli powder – 1 tablespoon (if you can’t take spice much, reduce to 2 tsp)
  • Cumin powder– 1 teaspoon
  • Coriander powder– 1 teaspoon
  • Black Pepper powder – ¼ tsp
  • Salt – 1 tsp
  • water - ½ cup
  • Yogurt – 3 tbsp
Instructions
  1. Boil the eggs : Heat a small pot and add the eggs with water just to cover them. Boil for 15 mins and take the shells off. Keep it aside. Cut them into halves (or). Slit the eggs here and there for the spices to get in.
  2. Meanwhile, Heat a large skillet or medium saucepan over medium-high heat. Add the oil, butter, garlic, ginger and onions and cook them down until onions are lightly golden, about 3-4 minutes.
  3. Meanwhile, blend tomatoes and cashews together.




  4. Add the tomato cashews paste, garam masala, chilli powder, cumin powder, coriander powder, black pepper powder, salt and cook for 5-6 minutes or until everything is cooked through.
  5. Add the Yogurt,water and simmer for 6 minutes stirring occasionally.






  6. If the consistency is in a curry form (if not, add water), add the eggs and simmer for 1-2 minutes and switch off. (Serve over Basmati rice or with naan.)




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buttereggcurry

SPICY FISH FRY TAMILNADU STYLE

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fish fryCrispy and spicy fish fry made with Indian style homemade marination. This spicy aromatic fish fry can be eaten as an appetizer or goes well with biryani and some curry.

 

I am a vegetarian but I like cooking fish except that the whole house smells like fish and I have to have too many candles that evening.

You can use the marination for any fish and make this recipe. If it is a firm fish, that would be perfect.  Frying a fish deep in oil makes the fish hard. So, I would say try to pan fry the fishes. You save lot of oil and better for health.

Usually, the marination is good for 20-30 minutes, I had time, so marinated for two hours and it tasted even better. You should try marinating for more hours!

Fish fry tastes best with tomato pepper rasam or with any chicken biryani or lamb biryani or egg biryani.

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SPICY FISH FRY TAMILNADU STYLE
Author: 
Recipe type: Appetizers
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • Marination:
  • 1 Egg
  • 2 teaspoon - Red Chilli Powder
  • 1 teaspoon - Turmeric Powder
  • 1 teaspoon - Black Pepper Powder
  • 1 teaspoon - fennel powder
  • 1 tablespoon - Corn Flour
  • ½ tablespoon - rice flour
  • 2 inch piece - Ginger
  • 6 - Garlic Cloves
  • 1 teaspoon - Salt
  • 1 sprig Curry Leaves
  • 1 tablespoon – Lemon juice
  • Other Ingredients
  • 500 grams fish slices
  • ½ cup Sunflower Oil / Vegetable Oil
  • 8 -10 sprigs curry leaves for deep frying
  • Lemon wedges to garnish
  • Coriander leaves to garnish
Instructions
  1. • Clean fish and wash it well by rubbing with salt.
  2. • Blend all ingredients under marination with a ¼ cup of water.

  3. • In a mixing bowl, add the fishes and massage the blended marination thoroughly. Make sure each piece is coated well with the masalas. Marinate for 20- 30 minutes.




  4. • Heat oil in a pan. I used non-stick pan and toast the fish until the fish turns golden red in color and turn and toast the other side too. It approximately takes 8-10 minutes. You can deep fry too.

Notes
You can use coconut oil or normal oil.
You can serve this with lemon wedges and onions.
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Cauliflower 65 Biryani/ Gobi 65 Biryani

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Mushroom_cauliflower_Biryani-2

Famous Indian One pot meal cooked with spices coated fried cauliflower. Rich and flavorful.

It is surely a party dish and this is perfect to cook when you have guests over or make it for dinner parties. However, I made it just for myself and ate. That is who I am. I love to treat myself when I am down and eat the whole plate. Food is the therapy to make us relieved from all the stress we have.

 

 

I used mushrooms in the recipe however it is optional. I had it so wanted to finish it. I made carrot raita as side and loved that as well.

Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.

My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani

To make it vegan, replace ghee with oil.

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Cauliflower 65 Biryani/ Gobi 65 Biryani
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • • For the rice:
  • • • Basmati rice – 2 cups
  • • • Cumin seeds – ½ tsp
  • • • Oil/ ghee– 1 tsp
  • • • Water – 7 cups
  • • • Salt – 1 tbsp
  • • • Cardamom – 2
  • • For the cauliflower/ Gobi 65:
  • • • Cauliflower – 3 cups
  • • • Ginger garlic paste – 1 tsp
  • • • Chilli powder – 2 tsp
  • • • Rice flour – ¼ cup
  • • • Salt – 1 tsp
  • • • Water – ¼ cup
  • Oil to fry
  • • For the vegetables:
  • • • Oil – 2 tbsp
  • • • Ghee – 1 tbsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods – 2
  • • • Onions – 1, big, sliced thinly
  • • • Mint – 1 cup, chopped finely
  • • • Coriander leaves – 1 cup, chopped finely
  • • • Garlic – 6, very finely chopped
  • • • Ginger – 2 inch, finely chopped
  • • • Green chilli – 8, slit
  • • • Tomato – ½, sliced
  • • • Turmeric powder – ¼ tsp
  • • • Biryani masala – 1 tsp
  • • • Red Chilli powder –1 tbsp
  • • • Mushroom cubed – ½ cup (optional)
  • • • Rose water – 1 tsp
  • • •Salt - 1 tbsp or as per your taste.
  • • To garnish:
  • • • Coriander leaves – 1 tbsp, chopped
  • • • Lemon juice – 1 tbsp
Instructions
  1. CAULIFLOWER 65:
  2. Mix everything under cauliflower 65 and keep aside.
  3. Heat oil and deep-fry those cauliflower 65 beauties and keep aside.
  4. RICE & MASALA:
  5. Wash the rice and soak in water for ten minutes.
  6. Meanwhile, take a big wide pan, add oil in medium heat, and add the Oil, ghee and then the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.



  7. When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.




  8. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.
  9. Then to it, add the mushrooms (optional), red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  10. The mushrooms would have been slightly cooked by now.

  11. Now, the layering starts.
  12. To the mushrooms pat and level it. Add half portion of cauliflower 65.
  13. Drain the rice and add the drained hot rice on the top of it. Drizzle the rose water.
  14. Stove top: I cook in stovetop, cover the pan with aluminum foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off, add the another half portion of cauliflower 65 and add coriander leaves to garnish with some lemon juice when it is served.

  15. (Or)
  16. Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 15 minutes and lowest heat for 5 minutes. And switch off. add the another half portion of cauliflower 65, mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
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Bhindi ka Salan / Okra peanut curry

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Bhindi_Salan_Okra_Peanutcurry-2

It’s a popular Indian dish made with fried chillies, peanut, sesame seeds and coconut. Usually this is made with green chillies and called as Mirchi ka salan (Green chilli curry). I made this as a change with Bhindi. It really tasted good. The curry goes well with biryani or roti or plain hot rice with ghee (clarified butter).

You can always replace other veggies like eggplant or potato. I have already made Mirchi ka salan , mushroom salan and bell pepper ka salan.

This is totally vegan. I wanted to cook peanuts as I had a lot and that is the whole reason to make this. It is a good protein rich food because of peanuts. Few tend to add yogurt however I don’t. I want to make it as simple as I can. I always like standing in the kitchen and cooking, however, these days I don’t want to stand too much in the kitchen. May be my priorities are getting changed and have no time like most people J. But, any day I love cooking.

After a long time, I am posting a recipe. When I say after a long time, it’s been almost 6 months. I made this last weekend and I made an effort today to type this.

Bhindi_Salan_Okra_Peanutcurry-3

5.0 from 1 reviews
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Bhindi ka Salan / Okra peanut curry
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • To roast & grind:
  • • Peanuts –3 tbsp
  • • Dry Red chilli – 3
  • • Sesame seeds – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Coconut – 1 tbsp
  • • Ginger – 1 inch, chopped finely
  • • Garlic – 6, chopped finely
  • For gravy:
  • • Oil – 1 tbsp
  • • Curry leaves – 6-8 leaves
  • • Hing - a pinch
  • • Onions – 1 large, sliced, 1 cup
  • • Green chili - 2 small, slit
  • • Salt – as needed
  • • Turmeric – 1 tsp
  • • Red chilli powder – 1 tsp
  • • Coriander powder – 1 tbsp
  • • Cumin powder – 1 tsp
  • • Coriander – 1 tbsp, chopped finely
  • • Jaggery/sugar – ¼ tsp
  • • Okra – 15
Instructions
  1. Chop the okra into 1.5 inch. When they are dry, add them to oil and fry till they look little lighter shade.[BR] [BR]
  2. Dry roast the peanuts, red chillies, garlic, ginger and coconut in medium low flame until golden brown. Keep an eye on this. It gets brunt easily. Add this mixture to the blender and blend it with some water to a fine paste.
  3. Now add the oil in the pan and when the oil is hot, add the curry leaves, onions, hing and little salt. Cook the onions till they are golden brown, Add turmeric and blended paste, cumin powder, red chilli powder and coriander powder to the mixture.

  4. Add a tsp of oil and sauté the mixture. Fry for two minute and add some water to it. Cook for ten minutes. Stir in between till the oil oozes out nicely.

  5. When it oozes out oil again add the fried okta and jaggery/sugar to the gravy and let it cook for 5 mins so that the juices of the gravy het absorbed by the okra.

  6. Garnish with the chopped coriander leaves.

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Dhaba Style Paneer Peas Masala

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dhabastyle_paneer_peas

 

North Indian style one pot soft paneer and peas curry recipe packed full of spices and flavor. Pair it with hot steamed cumin rice or butter naan.

Sometimes I find it hard to be a vegetarian in a foreign country like here (Canada). In India, Being a vegetarian is easy and we have so many options. It’s like you can have delicious food and still be  a vegetarian. Here, I can be a vegan and may be will have options or I should eat meat. I am a vegetarian and not a vegan. I don’t eat eggs and I need my cheese and curd and honey! So when I eat out, its hard to explain this and they find it complicated to understand. I end up saying

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese, which is prepared in a similar manner. I used the tin baby corn instead of boiling some. I have seen that paneer a part of most Indian restaurants menu. This goes well with steamed rice, Pulao, naan or roti. Paneer can be replaced with tofu also. Don’t add lots of cashews to make it rich, it will spoil the originality of the taste. I cut my paneer in this manner, but you can always cut in the way you fancy. This is a spicy curry. If you want it dry, leave it for another five to ten minutes to make it a roast.

This recipe taste great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yogurt.

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

 

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Dhaba Style Paneer Peas Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 35 mins
 
Ingredients
  • • • Butter – 1 tbsp
  • • • Paneer - 250gm, cut into cubes (or any shape you fancy
  • • • Oil – 3 tbsp
  • • • Onion - 1 cup, sliced thinly
  • • • Tomato - 1 cup, roughly sliced
  • • • Ginger – 2 inches, chopped finely
  • • • Garlic - 6, chopped finely
  • • • Green Chillies – 3, finely chopped
  • • • Turmeric powder - 2 tsp
  • • • Chili powder - 1 tbsp
  • • • Coriander powder - 1 tbsp
  • • • Pepper powder – 1 tsp
  • • • Peas (used cooked and frozen) – 1 cup
  • • • Salt - as needed
  • • • Dry fenugreek leaves (methi dry leaves) – 2 tsp
  • • • Sugar – ½ tsp
  • • • Yogurt - 1 tbsp
  • • • cooking cream - 1 tbsp
  • • • Amchur powder/ Mango powder – ½ tsp
  • • • Coriander leaves – 1 tbsp, finely chopped
Instructions
  1. Heat the butter in a pan, add the cubed paneer, wait till gets brown remove and set aside. Take some cold water in a cup; add the fried paneer cubes to it. Set aside, this way it will help the paneer not to get chewy or hard.
  2. In a pan, heat oil, add cumin seeds, add onion, salt and sauté till golden brown. Then add ginger, garlic and sauté for a minute.

  3. Now add tomato and fry till its mushy and raw smell leaves. Add the turmeric, red chili powder, coriander powder, anchor powder, dry fenugreek leaves and sauté well. Keep it to low medium and wait till the oil oozes out.

  4. Add yogurt , peas and ½ cup of water. Mix well, Close the lid and wait for 2 mins till it gets mixed up.
  5. Now add paneer and stir well till the paneer is well blended with the spices.
  6. It will take around ten minutes for it to cook and blend well. Don’t add more water, it may make it rubbery.

  7. Now add the cream, sugar, amchur powder, powdered pepper fennel powder and sauté for two minutes.

  8. Add chopped coriander leaves, squeeze some lime and switch it off.
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dhabastyle_paneer_peas-2

Spicy Masala Roasted Baby Eggplant

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Spicy Roasted Baby Eggplant_-4This time, I cut them in half and then made criss cross cuts on each face for masalas to get in. Then stuffed a spice mix made of roasted kashmiri chillies, fennel seeds, peanuts and sesame seeds. It is an extremely easy vegan eggplant recipe. Baby eggplants are absolutely delicious cooked anyway.

It is perfect for rice or roti. I love this recipe because you don’t have to chop anything much other than eggplant. And it is very quick to make this. I dint know what to make today. Thought for a while and made this today as I dint have patience to stand in the kitchen more than 30 minutes today. I tried this and it turned out so roasted and beautiful. Anybody would love to make quick lunch or dinner, if they are given an option. So, these days I am trying to make a lot of quick recipes. This recipe is good only for the smell tender eggplants. You can surely use the big eggplant, but I am not sure how it will turn out. This recipe taste good for the small eggplants because of the cutting style and the roasting style.

I know these days everyone wants to make the stuffed ones. I love them too and I have the recipe here. Sometime I want everything simple, quick and comforting.

Brinjal is one of the low calorie vegetable when it comes with antioxidants, magnesium but it takes a lot of oil. So add as much of oil you want and do not add more, so make it with the same amount of oil and roast it.  have few more eggplant recipes if you would like to have a look – Masala Stuffed Baby Eggplants/Ennai Kathirikkai,Roasted eggplant mozzarella pasta and Honey garlic EGgplant.

This roast is perfect for rice and tomato rasam/Buttermilk rasam/dal/sambar!

Spicy Roasted Baby Eggplant_-3

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Spicy Masala Roasted Baby Eggplant
Author: 
Recipe type: Indian
Cuisine: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Small Eggplant/ Kathirikkai – 12
  • • Curry leaves – 1 sprig
  • • Turmeric powder – ½ tsp
  • • Salt – 1 tbsp
  • • Oil – 2 tbsp
  • •


    [To grind:]
  • • Red chilly – 6
  • • Cumin seeds – 1 tsp
  • • Fennel seeds – 2 tsp
  • • Peanuts – 2 tbsp
  • • Sesame seeds – 2 tbsp
  • • Coriander Seeds – 1 tbsp
Instructions
  1. Roast the under “to grind” in medium flame for 2 minutes and blend them smoothly.
  2. Remove the ends/stems of the eggplant and cut into half lengthwise. Put a slit in the middle of the eggplant and soak them in water until you cook. Slitting helps in masala’s to get in.
  3. Heat a wide pan with oil and, add the curry leaves.
  4. Now add the eggplants to it. Add the ground paste,turmeric powder,salt and add 3 tbsp of water. Mix it well and cover it for 7-8 minutes.
  5. After 7-8 minutes, open the pan, the water would have evaporated and now turn the eggplant to the other side and cook it uncovered in medium heat till both sides get evenly roasted.
  6. Switch it off and serve with some hot rice and dal.
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Spicy Roasted Baby Eggplant_-2

Nurtured / Vegan Home Style Biryani

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Nurtured - Vegan Biryani-2I am naming this biryani as ‘Nurtured’!

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, broccoli and potatoes cooked in spicy gravy and basmati rice.

 

 

Why do I call this Nurtured? – Biryani surely takes a bit of time. However, all the hard work in the kitchen will be well worth the end result.  An authentic vegetable biryani is always slow cooked on “dum”. It is an ancient technique of cooking on dum as they believe it brings out its uniqueness and originality. This is done by cooking the rice and veggies under steam by not allowing the steam to pass. The food gets cooked on its own steam and juices on slow fire and infuses the flavors and aroma of the herbs and spices in the food.

I made this biryani last week. I usually make a lot of vegetable biryani. I know meat eaters always mention if biryani it should be only Lamb! Who cares? I like it this way and I am making it as vegan biryani! 😀

I think the only difference between vegetable biryani and vegan biryani I make is the ghee..ah actually even sometimes I add yogurt!

You can always add the vegetables you like to it like edamame, cauliflower, peas or anything you fancy.

Other favorite rice recipes: cauliflower biryani, mushroom biryani, peas pulao, mushroom fried rice, Indian style veg rice, ginger rice

Other favorite vegan recipes: lentils with caramelized shallots, hot spicy lentil rice, 30 minute spicy eggplant, mini samosas

Nurtured - Vegan Biryani

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Nurtured / Vegan Home Style Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For the rice:
  • • Basmati rice – 3 cups
  • • Oil – 1 tsp
  • • Water – 8 cups
  • • Salt – 1 tbsp
  • • Cumin Seeds/ Jeera – 2 tsp
  • • Cardamom
  • For the vegetables:
  • • Oil – 2 tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods – 2
  • • Onions – 1, big, sliced thinly
  • • Mint – 1 cup, chopped finely
  • • Coriander leaves – 1 cup, chopped finely
  • • Garlic – 6, very finely chopped
  • • Ginger – 2 inch, finely chopped
  • • Green chilli – 8, slit
  • • Tomato – ½, sliced
  • • Turmeric powder – ¼ tsp
  • • Biryani masala – 1 tsp
  • • Red Chilli powder –1 tbsp
  • • Fresh beans – ½ cup, Chopped 1 inch thin
  • • Carrot – 1 cup, chopped 1 inch thin
  • • Broccoli – 8 florets
  • • Potato – 2, chopped as cubes
  • To garnish:
  • • Coriander leaves – 1 tbsp, chopped
  • • Lemon juice – 1 tbsp
Instructions
  1. Wash the rice and soak in water for ten minutes.
  2. Meanwhile, take a big wide pan, add oil in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.

  3. When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.

  4. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.

  5. Then to it, add the vegetable, red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  6. The vegetables would have been slightly cooked by now.

  7. Now, the layering starts. To the vegetables, pat and level it. Drain the rice and add the drained hot rice on the top of it.

  8. Stove top: I cook in stovetop, cover the pan with aluminium foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off and add coriander leaves to garnish with some lemon juice when it is served.

  9. (Or)
  10. Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
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Nurtured - Vegan Biryani-3

Potato Carrot Pierogies

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PierogiesI don’t know if you have ever had a chance to try Polish pierogi, but they have become one of my favorite winter comfort foods.

I know it doesn’t look as the best beautiful pierogie but they are incredibly tasty. Crunchy, sweet and rich!

Wanted to try this for a long time and Mission accomplished. I have made this vegan by using vegan butter and vegan cheese. You can make it either way. Added caramelized onion for extra savory flavor and sweetness.

The original pierogi is made using just potatoes and I made it with carrot.Russians call their dish pielmieni and in Poland, they call them as Ruskie (which is what we call them in Poland).

Storing it: You can boil them now, then seal up and freeze that you wont be eating right away. When you are ready for them, thaw and cook them in butter.

Tip: Seal it tight and press the edges super tight together.

Side: It tastes great with sour cream.

Pierogies-5

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Potato Carrot Pierogies
Author: 
Recipe type: Main
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Dough:
  • All purpose flour – 500g
  • Warm Water – 230 ml
  • Salt – 1.5tsp
  • Olive oil – 2 tbsp
  • Filling:
  • Potatoes – 600g
  • Cheese - 1 cup (vegan cheese if vegan)
  • Salt – 1.5 tsp
  • Onion – 1 big, chopped finely
  • Ground pepper – 1 tsp
  • Grated nutmeg – 2 pinches (optional)
  • Fry:
  • Butter – 1 tbsp (vegan butter if vegan)
  • Garnish: Chopped chives and caramelized onions.
Instructions
  1. Filling:
  2. In a pan, heat olive oil; gently fry the chopped onion until they are golden brown.

  3. Place the potato into a medium pot and cover with water. [You can use pressure cooker or instant cooker. ]Place the pot over high heat and bring the water to a boil. Allow cooking until the potato is fork tender, about 15 minutes. Don't overcook it.

  4. Drain the potato into a colander and return it to the pot. Mash the potatoes with a potato masher and stir in the milk, pepper, cheese, and nutmeg and caramelized onions. And salt.
  5. Dough:
  6. In a mixing bowl, combine flour, olive oil and salt. Mix well and add water slowly. Once combined roughly, start using your hands to knead. Add more water if you can’t bring it together. If you think you added more water, bring in more flour.

  7. Kneaded dough will take 5-10 mins and set it aside. After kneading the dough should become more smooth and elastic. But not sticky!
  8. Cover and rest it for 30 minutes.
  9. After dough had been rested, add some flour to the rolling surface, grab some dough and roll it out into 1-2 mm thin surface. Make it as thin as you can, tastier the dumplings.
  10. With upside down glass, cut out circles in the dough.

  11. Place a heaped teaspoon of the filling in the centre of each circle, fold the circle in half and press the edges of the semi-circle together with your fingers.
  12. Try to finish dumplings on a lightly floured surface and cover them with a damp kitchen towel while making the rest so that they don’t dry out.
  13. Bring a large pot of water to a boil and add the pierogies (work in batches if it gets too crowded). Cook the pierogies for 3-4 minutes, until they float, removing each one with a slotted spoon and transferring to a plate as it begins to float, fish them out with a slotted spoon and place on a clean plate. Put a new batch in until you have cooked them all.

  14. OPTIONAL but THIS IS MY FAVORITE! - Heat up a little olive oil / butter in a pan and place the cooled-down (they should be cold!) dumplings in the pan. Turn them after they’ve browned on one side.
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