Lockdown Saviour 2.0: Home Style Palak Paneer

Another lockdown recipe which doubles up for two meals if cooked in a sufficient quantity is Palak paneer.

One can pair it as a subzi with phulkas or mix it with rice turning it into a palak paneer rice dish. It’s easy to make and quite satiating.

Ingredients:

  • Paneer 300gms
  • Palak two medium sized bunches
  • Onions, 2
  • Tomatoes, 2
  • A tbsp. Of filtered groundnut or any cooking oil

For the masala:

  • Whole masalas:
  • Few cloves
  • Few peppercorns
  • A couple of small bay leaves (tejapatta)
  • Jeera
  • A few cardamom pods
  • A piece of cinnamon
  • Cashew, soaked – 6 to 7
  • Ginger, Garlic and Green chilli pounded to a coarse paste
  • Ground/powdered masalas:
  • Dhaniya powder
  • Amchur powder (dry mango powder)
  • Kasuri methi
  • Hing
  • Ground mustard powder (a tiny amount)
  • Salt to taste
  • Sugar to taste

Method:

  • Cut paneer into cubes and set it aside
  • Keep aside a large-ish piece to grate into the dish once done
  • Blanch the spinach and set it aside
  • Temper all the Dry whole masalas viz. Jeera, Bay leaves, cardamom etc. and then add the ginger, garlic and green chilli paste
  • Add the soaked cashews and sauté for a minute
  • Add the onions and tomatoes and sauté for a few more minutes
  • Add salt and sugar to taste
  • Add the powdered masalas viz. Dhaniya powder, hing, Amchur and sauté the mix until cooked and mushy, this should take a few more minutes
  • Set it aside
  • In a mixer pop in the cooked masala with the blanched spinach with some water and purée it
  • To a hot wok or kadhai transfer the puréed palak masala and add the cubes paneer
  • Check on the salt and sugar
  • Serve with diced onions and a wedge of lime
  • Enjoy with hot phulkas or rice

Black bean noodles in turmeric coconut curry

I was lucky to get my hands on some lovely handmade noodles from Nutty Fresh (IG: nutty_fresh). The children love noodles and I thought of experimenting a little.

I found a great recipe which had easy alternatives to the missing ingredients, plus added a few of my own and lunch was a relaxed and delicious deal!

Ingredients:

  • Coconut milk
  • Cumin whole or powdered
  • Coriander powder
  • Ginger
  • Onion
  • Red chilly (dried or de seeded, fresh)
  • Garlic
  • Turmeric
  • Lemon zest
  • Lemon juice
  • Celery
  • Basil
  • lemongrass stalk with leaves
  • Jaggery
  • Salt to taste
  • Noodles
  • Veggies of choice: I’ve taken zucchini green and yellow, red pepper & Spring onion

Method:

  • Grind the Cumin (whole or powdered), Coriander powder, Ginger, Onion, Red chilly (dried or de seeded, fresh), Garlic, Turmeric with a tablespoon of coconut milk.
  • Set aside
  • In a wok / kadhai, add coconut oil and sauté finely chopped garlic and lightly sauté the veg.
  • Add the fresh paste you just made to the mix.
  • Add coconut milk and water (go easy on the water)
  • Bring to a boil until the veg is almost cooked
  • Add chopped fresh parsley, basil, lemon zest and spring onions. Cook for a minute more approx.
  • Add salt and jaggery to taste
  • Add the lime juice
  • Make noodles separately.
  • Serve the noodles and the curry in a bowl. Garnish with onion chives, chili flakes, dash more of lime if need be.
  • Serve the noodles dunked in the warm curry and toppings.

I am a very instinctive cook so I don’t really do measurements but here’s the link of the site where I got the recipe from.

How do you like your noodles?