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

Egg Muffins

Last week my aunt shared this fantastic recipe. Once I tried it, I was thrilled at the result. The Egg Muffins as they’re called, are yum and can be prepped for in a flash. Though cooking time is a bit much, these are great for breakfast, an evening snack or even something that I would consider as a lunch box or a travel food item for T.

You can add virtually anything to these muffins from veggies to mushrooms, cottage cheese to poultry, fish or even meat. I’ve used a mix of veggies for these.

Ingredients:

  • 1 large Eggs, beaten
  • Zucchini, chopped
  • Yellow Pepper, chopped
  • Carrot, Grated
  • 1 Tablespoon of Milk
  • Herb mix
  • Salt & Pepper
  • Cupcake mould
  • Baking cups

eggmuff

eggmuff2

Method:

  • Beat the eggs with the milk along with the herb mix and seasoning
  • Lightly grease the baking cups
  • Add the chopped veggies to the cups
  • Pour the egg mix over the veggies until the veggies have submerged
  • Bake on 200°C for about 20-25 mins
  • Serve when cool

muff3

Recipe Credit: https://www.facebook.com/signaturewedding/photos/a.10150144552818056.341289.256187368055/10153312121478056/?type=1&fref=nf&pnref=story