If you are craving for a healthy vegetarian curry, Well then… Hello!!!

India is famous for its food and culinary diversity, especially it’s vegetarian dishes with at least half of its population living on a vegetarian diet. It is so diverse that you would be surprised with the range of options available; from savory breakfasts, spicy appetizers, creamy curries & lentils n pulses dishes… all the way upto 70mm dosas and the gigantic thalis! And that too after omitting salads which in many countries is all that they have vegetarian. Indian cuisine is also a growing tourist attraction. Whenever I met my American friends who have travelled to India, they talk about how they stayed vegetarian throughout their trip and couldn’t get enough of it!

Paneer aka Indian Cottage Cheese is a popular vegetarian protein used mainly in Indian recipes. Paneer dishes although considered a delicacy in India, is a homely, warm & comforting food welcomed by millions all around the world. Though paneer is the key ingredient of this recipe, the fusion of the creamy cashew gravy, tangy tomatoes, sweet peas, and the aroma of the spices makes the dish and its gravy super rich & appetizing. I would say this is one of the best paneer dishes I have made so far.

Tofu is a good substitute for paneer, and using it you could actually make it a low calorie recipe as the dish uses no butter/ghee or cream. Serve this wonderful curry with the side of Naan or homemade roti or fragrant basmati rice.

Enjoy, Happy Cooking…!

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Matar Paneer/Paneer Peas Curry

Cozy, Creamy and Luscious… Matar Paneer..!! Made with Cottage Cheese and Peas, simmered in a Cashew Tomato Gravy. This Classic no-fail North Indian Delicacy makes a wonderful side dish with Naan or any bread of your choice!!!

Course Side Dish

Cuisine Indian

Keyword matar paneer, paneer

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Akhila

Ingredients

• 12 oz paneer (cut into squares)
• 1 cup frozen peas
• 1 onion (roughly chopped)
• 1 inch sized ginger (sliced)
• 2 garlic cloves
• 4-5 cashews
• 2 tomatoes (roughly chopped)
• Oil (as necessary)
• ½ tsp cumin seeds / jeera
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp Kashmiri chili powder
• ¾ tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp sugar
• 1 cup water
• 1 tsp fenugreek / methi leaves (crushed)
• Salt (as required)
• Cilantro leaves (garnish)

Instructions

• Heat some oil in a pan and fry the paneer cubes until its sides turn brown. Fry them in batches so that you get an even cook and don’t over crowd the pan. Keep aside.
• Into the same pan, add a little oil (if necessary) and saute the onions with a little salt on a medium flame until it starts turning translucent. Add ginger, garlic, cashews, and saute for another 2-3 minutes.
• Now add the chopped tomatoes and saute until it is soft. Remove the pan from the heat and allow it to cool down. Transfer the contents of the pan to a grinder and grind into a smooth paste.
• Into the same pan, add a little oil and saute spices until fragnant – jeera, cinnamon, and bay leaf. Add the above grinded paste and saute for another 2 minutes on a low flame.
• Add chili powder, turmeric powder, coriander powder, garam masala, sugar, and stir fry for a minute to blend well. Add water and salt, mix well, place the lid and allow the gravy to simmer for 5 minutes. You can manage the gravy consistency per your choice at this time.
• The last step is to add paneer, thawed peas, crushed fenugreek leaves, and mix gently. Cook for another 3-4 minutes on a low flame.
• Remove the dish from the heat and garnish with cilantro leaves. Serve hot with naan, rice or roti.

Notes

1. You can buy paneer from your local Indian/Asian groceries.
2. Substitute paneer with tofu for a healthier version.

The post Matar Paneer / Paneer Peas Curry appeared first on Pepper Delight.

How has your winter been so far? New Year has turned Missouri into a chilly and a windy state, limiting me to indoors most of the time. Still I love it, as being a food blogger I get to focus more on my work and makes me say… “Ya baby, winter is nice!”. But it’s the weekend snowstorms and freezing rains which make me say “Grrrr, I hate this…”.

So coming to my recipe of the day, here I am with a dish perfectly suited to warm you up, and is vegetarian with Tofu as the hero… a simple Fried Rice. This year as part of my “Blogging Resolution”, I plan to bring you a lot of healthy recipes. In the first year of my blog I was so excited to add all my favorites without worrying about the calories, but now it’s time to get healthy and of course in a delicious way. Ahaa…!

This is my first Tofu recipe as it is not popular in my hometown, and a similar substitute we are often used too is Paneer (cottage cheese). It was after moving to the US and visiting restaurants with my vegetarian friends/relatives did I get to taste Tofu. Hope that gives you a picture of my non-veg cravings, hehe! I personally never order vegetarian food outside, but the mouth watery vegetarian dishes on my friends plates make me dig into it. May be a good reason to hang out more with veggie friends and stay healthy (wink)!

For this recipe, you can use all types of vegetables along with paneer or even meat. Other than Tofu, Edamame is another healthy ingredient I have added and is my first. What I love about preparing a fried rice dish is the ease of cooking, and the best option to make use of all your leftover veggies/meat in your pantry, including the rice.

With any fried rice recipe, it is a known fact that a day old cooked rice works the best. Freshly cooked rice contains moisture which doesn’t help in roasting it properly. But when sat in a refrigerator overnight, there is no moisture left in it and the rice stays separated, which is perfect for stir frying.

Tofu is a healthy way to include a protein to your rice and veggies. But the tricky part in making a delicious tofu fried rice is draining the tofu completely of water, which otherwise will not allow the marinade to mix well and would taste bland.

Check out my Notes section for additional Tofu & Rice cooking tips.

Enjoy…!!!!

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Tofu Fried Rice

Healthy n Yummy restaurant style Tofu Fried Rice…! Loaded with Edamame, Carrots, Bell Peppers, and Onions... Substitute Tofu with Paneer or a Protein of your choice and this recipe still delivers a Simply Delicious Treat…!!!

Course Main Course

Cuisine Chinese

Keyword asian, fried rice, tofu fried rice

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3

Author Akhila

Ingredients

Sauce for Tofu

• 12 oz extra firm tofu (drained and pressed for at least 20 minutes)
• 2 garlic cloves (minced)
• 1 tbsp soya sauce
• 1 tsp sriracha sauce
• 1 tsp brown sugar
• 1 tbsp oil
• a pinch of salt

For Fried Rice

• 1 cup cooked rice (I have used basmati rice)
• 1 1/4 cup water
• 1 tsp oil (for rice)
• 2 garlic cloves (minced)
• 1/2 cup carrots (chopped)
• 1/2 cup red and green bell peppers (chopped)
• 1/2 cup edamame
• 1/2 of yellow onion (sliced)
• 1/2 cup spring onions (chopped)
• 2 tbsp soya sauce
• 2 tsp sriracha sauce
• 2 tbsp oil (add more if necessary)
• 1 tsp brown sugar
• salt (as required)

Instructions

• Wash rice in cold water thrice. Drain and soak in cold water for 30 minutes.
• Cook the rice, add a pinch of salt and a drizzle of oil while cooking. Once done, keep aside. Refer notes for additional rice cooking pointers.
• Prepare the sauce for the rice by whisking soya sauce, sriracha sauce, brown sugar, pinch of salt in a small bowl. Keep aside.
• Drain, dry, and cook the tofu. Refer notes for detailed instructions.
• Prepare the tofu marinade by mixing soya sauce, sriracha sauce, garlic, brown sugar, oil and a pinch of salt, in a small bowl. Whisk it well. Pour it onto the cubed tofu and marinate, allow it to sit for 10 minutes. Be careful not to crumble the tofu while marinating.
• Heat 1 tbsp oil in a pan/wok, pan fry tofu on a medium flame till its sides start turning brown, 2 minutes on each side should do. Remove the fried tofu from the pan and keep aside.
• To the same pan, add the minced garlic and saute until fragrant. Add salt and the remaining vegetables; carrots, bell peppers, edamame, onions, a handful of spring onions (reserve some to garnish later), and saute on a medium flame. Stir fry for 3-4 minutes until the vegetables turn tender. Remove from the pan and set aside.
• Heat 1 tbsp oil in the same pan and stir fry the cooked rice for 4 minutes on a medium flame. Add the prepared sauce for the rice and stir to mix well. Add the cooked tofu and vegetables, and toss to mix with the rice. Place the lid and cook for a minute.
• Garnish with spring onions.
• Serve hot with a sauce of your choice (I prefer Sriracha sauce).

Notes

1. You can use this recipe to substitute tofu with paneer, meat, vegetables, or any protein of your choice.

Preparing Fried Rice

1. Texture of the cooked rice is very important in making a good fried rice dish. Rice cooked a day ago works the best as it would be dry which is crucial. But if you couldn’t plan in advance, make sure to completely cool the cooked rice by spreading on a plate, before preparing the fried rice.
2. You can use any long or medium grain white rice like basmati, jasmine or brown rice.
3. Make sure your pan is really hot before stir frying rice.

Preparation of Tofu

1. When shopping for tofu, look for extra firm one. Extra firm tofu works well.
2. Drain the tofu completely of water before cooking. You can place it between paper towels and keep pressed with a weight on top, this will release the water. Repeat as many times till it is dry.
3. Cut tofu into cubes.
4. Cook the tofu when the pan is really hot.

The post Tofu Fried Rice appeared first on Pepper Delight.

When it comes to Indian food it’s all about the balance of spices, not just one or two… but many. It might be overwhelming for beginners, but as you get exposed to the flavours and the cooking, it becomes an art within. The use of different spices together to prepare that aromatic “masala” is the key. And giving it enough time to infuse into your core ingredients of your meal means, something delicious is on its way. Indian food offers tons of exquisite dishes with these masala, and with just a spoonful in your mouth you would realize how perfectly balanced the spices are.

Kebabs are a very common appetizer in the northern parts of India, especially those made with paneer. Paneer, fresh unsalted cheese or also known as cottage cheese, doesn’t require any ageing or culturing, will not melt, and makes it ideal for soups, appetizers, and creamy curries. Paneer in a spicy masala; they just complement each other so well that I thought it’s time to bring in such a dish for my next appetizer recipe. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

The marination of the Kebab is the one important step for this recipe as it needs time to infuse the marinade into the kebabs. So make sure you marinate for at least 3-4 hours prior to cooking.

Enjoy!

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Paneer Kebab with Cilantro Mint Chutney

Easy, Tender, Delicious…!! Veggie Kebabs made with Cottage Cheese (Paneer), Bell Peppers and Onions… Marinated in Indian spices, and Served with a classic Cilantro Mint Chutney…!

Course Appetizer

Cuisine Indian

Keyword indian, kebab, paneer, skewers

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4

Author Akhila

Ingredients

• 14 oz. fresh paneer (cubed)
• 1 red and green bell pepper (cubed)
• 1 big onion (cubed)
• Wooden skewers (soaked in water for 30 mins)
• Oil (as required)

For the marinade

• 1 tbsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp black pepper powder
• ½ tsp garam masala powder
• 1 tsp dried kasuri methi / fenugreek leaves (crushed)
• 1 tsp salt
• Pinch of turmeric powder
• 3-4 tbsp yogurt
• 2 tbsp lemon juice
• Lemon slices (garnish)
• Cilantro leaves (garnish)

For Mint Cilantro Chutney

• 1 handful of cilantro leaves
• 1 handful of mint leaves
• Juice of half lime
• 2 tbsp yogurt
• 1 small onion/1 tbsp chopped onion
• 1 garlic
• Salt (as required)

Instructions

• In a large bowl, mix all the ingredients of the marinade to make a smooth paste.
• Add the paneer, bell peppers and onions to the bowl and mix well. Allow it to marinate for 3-4 hrs. In the meantime, soak the wooden skewers in water for 30 mins.
• Remove the wooden skewers from water and wipe it with a kitchen cloth. Apply some oil on to it using a brush.
• Thread paneer into the skewers alternating with bell peppers and onions. Make sure not to crowd it. Brush oil generously on the paneer and the veggies to prevent it from drying out during the cook.

Oven Method

• Preheat oven to 350 degrees.
• Line a baking tray with aluminum foil and grease it.
• Stack the skewers on the tray leaving some space between them.
• Bake for 35 -40 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately.

Pan Method

• Add oil to a pan and heat on a medium high flame.
• Place the skewers on the pan and cook for about 8 – 10 mins. Halfway through the cook, flip the skewers, and brush with oil. Cook until the veggies start to shrink and paneer turns lightly charred. Do not overcook the paneer as it will turn rubbery. Serve immediately. 

For Mint Cilantro Chutney

• Blend all ingredients until smooth. Add salt as needed.
• Garnish with lemon slices and cilantro leaves. Serve hot with the chutney.

The post Paneer Kebab with Cilantro Mint Chutney appeared first on Pepper Delight.

Paneer is fresh unsalted cheese which is commonly used in South Asian countries. Unlike other cheese, it doesn’t require ageing or culturing, and will not melt, which makes it ideal for soups, appetizers, and creamy curries.

For this recipe I used paneer bought from an Indian store. An alternate to paneer if not readily available is tofu (made from soya milk) which is low in calories and a healthier option.

Finally, after a lot of pestering by my friends to put this recipe out, I hope you enjoy it every bit…

Prep time         : 35- 45 minutes
Serves               : 4 servings

INGREDIENTS

Paneer                              : 14 oz (1.75 cup)
Onion                               : 2 (sliced thinly)
Green chilies                  : 1 (slit)
Ginger garlic paste       : 2 tbsp
Chili powder                  : 1 tbsp
Coriander powder        : 1 ½ tbsp
Pepper powder              : 2 tbsp
Garam masala                : 1 tbsp
Corn flour                        : 2 tbsp
Salt                                    : as required
Oil                                      : as required
Curry leaves                    : 3 sprigs

INSTRUCTIONS

1. Cut paneer into small cubes and marinate with salt, pepper (1 tbsp), chili powder, corn flour, & a little water. The marinade should be thick enough to coat the paneer. Keep aside to rest for 15 minutes.
2. Meanwhile cut onions, & green chilies into thin slices.
3. Make a paste of ginger & garlic and keep aside.
4. Add a little oil in a pan and shallow fry the paneer on a medium flame. Toss and fry till all sides turn lightly golden. Drain the extra oil with a paper towel.
5. To the same pan, add curry leaves & onions, and saute till it turns golden brown. Add the ginger garlic paste, & green chilies, and saute till the raw smell subsides.
6. Add coriander powder, pepper powder, garam masala and salt, and mix well.
7. Add the fried paneer cubes and a little water, and mix well with the masala. Close the lid and allow it to cook.
8. As the water dries out, add curry leaves and carefully toss the paneer. Close the lid and turn of the flame. Allow it to rest for 5 minutes.

Serve with roti or rice.

Note:

• Paneer bought from a store or refrigerated should be soaked in warm water for a few minutes before cooking, so that it maintains the water content and prevents from hardening or drying out.
• Do not freeze paneer, only refrigerate.
• Paneer if overcooked becomes hard and rubbery.

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