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Tag: protein-rich

  • Simple Rajma Masala with Rice-Style Gravy

    Simple Rajma Masala with Rice-Style Gravy

    About this recipe

    This rajma masala has a comforting, home-style gravy and soft kidney beans that make it perfect for an easy lunch plate.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Serves: 3

    Ingredients

    • 1½ cups rajma, soaked overnight
    • 2 tablespoons oil
    • 1 teaspoon cumin seeds
    • 1 onion, finely chopped
    • 2 tomatoes, pureed
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon coriander powder
    • 1 teaspoon rajma masala
    • 1/2 teaspoon turmeric
    • Salt to taste
    • Coriander for garnish

    Step-by-step method

    1. Pressure cook the soaked rajma until soft. Keep the stock aside.
    2. Heat oil in a pan and add cumin seeds. Once they crackle, add onion and cook until golden.
    3. Add ginger-garlic paste and tomato puree. Cook until the masala turns thick and glossy.
    4. Add the powders, cooked rajma, and a little stock. Simmer gently for 15 minutes.
    5. Finish with coriander and serve with rice, jeera rice, or roti.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.

  • Paneer Stuffed Paratha for a Hearty Breakfast

    Paneer Stuffed Paratha for a Hearty Breakfast

    About this recipe

    This paneer paratha is soft, filling, and beginner-friendly, with a tasty spiced stuffing that cooks beautifully on a tawa.

    Time & yield

    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: 2

    Ingredients

    • 2 cups whole wheat flour
    • 1 cup grated paneer
    • 1 small onion, finely chopped
    • 2 tablespoons coriander
    • 1 green chili, chopped
    • 1/2 teaspoon garam masala
    • 1/2 teaspoon carom seeds
    • Salt to taste
    • Water as needed
    • Ghee for roasting

    Step-by-step method

    1. Mix flour with salt and enough water to make a soft dough. Cover and rest it for 10 minutes.
    2. Combine paneer, onion, coriander, chili, garam masala, carom seeds, and salt to make the filling.
    3. Divide the dough into balls. Roll one ball, place the filling in the center, and seal it carefully.
    4. Roll again gently into a paratha. Roast it on a hot tawa with ghee on both sides.
    5. Cook until golden spots appear. Serve hot with curd, pickle, or butter.

    Serving tip

    Serve this dish fresh and warm for the best flavor and texture.