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Palak Paneer
To make an easy palak paneer, start by blanching 3 cups of fresh spinach in boiling water for 2-3 minutes and transfer it to cold water to retain its colour. Blend the spinach into a smooth puree.
After that, heat 1 tablespoon of ghee in a pan and shallow fry 200g of paneer cubes until golden. In the same pan, heat more oil and add ½ teaspoon of cumin seeds. Add 1 chopped onion, 3-4 minced garlic cloves, 1 teaspoon of minced ginger, and 2 green chillies until the onions turn golden. Add 2 chopped tomatoes, ½ teaspoon of turmeric powder, ½ teaspoon of red chilli powder, and salt.
Cook until the tomatoes soften, then pour in the spinach puree and let it simmer for 3-4 minutes. Add the fried paneer, ½ teaspoon of garam masala, and ½ cup fresh cream or yoghurt. Let the mixture cook for a few more minutes, and serve with naan or rice.
Cauliflower Roast
It is a vegetarian version of chicken roast which can compete with the taste of chicken roast.
Take 1 big-sized cauliflower and cut it into florets. Take 1 tablespoon ghee in the pan and shallow fry the cauliflower until its golden brown. Keep them aside.
In another pot, take ½ cup of oil and heat it. Then add ½ cup of onion paste, 1 tablespoon of ginger paste, 1 tablespoon of garlic paste, ½ teaspoon of coriander and cumin powder. If needed, add water until the raw smell of spices disappears.
Then add cauliflower, coconut milk/regular mill, 1 teaspoon of sugar and 1 cup of water. Cook it with a lid for 15-20 minutes until the cauliflower cooks properly. Add green chilli and a pinch of garam masala. The level of thickness of the gravy is as per your preference.
Crispy chilli baby corn
Crispy chilli baby corn can be perfectly paired with fried rice and yes, it can beat any other meat option as well.
First, in a bowl, mix 1 teaspoon of flour, 1 tablespoon of cornflour, ½ teaspoon of black pepper, red chilli powder, and salt.
Add enough water to make a smooth, thick batter. Take 200 grams of baby corn; dip each piece of baby corn into the batter, making sure it's fully coated-heat oil in a deep pan over medium heat.
Fry the coated baby corn in batches until golden and crispy. Drain on paper towels and set aside. Heat 1 tablespoon of oil in a pan. Add 1 tablespoon of finely chopped garlic, 1 tablespoon of chopped ginger, and slit 3 green chillies.
Stir-fry for about 30 seconds until fragrant. Then add 1 onion and 1 capsicum cut into a cube shape. Toss them, then stir fry them in high heat for 2/3 minutes.
Stir in 1 tablespoon of soy sauce, 1 tablespoon of chilli sauce, 1 tablespoon of tomato ketchup, and 1 teaspoon of vinegar.
Cook for another minute. Adjust seasoning with salt and pepper as needed. Add the fried baby corn to the sauce and toss well to coat all the pieces evenly with the sauce. If the sauce is too thick, you can add a bit of water.
Paneer-vegetable biriyani
Biriyani is like an emotion to us. But we need meat to think of biriyani. For those, paneer biriyani can be a great alternative.
Start by heating 1 tablespoon of oil or ghee in a pan and lightly frying the 200g paneer cubes until golden brown on all sides. Once done, set it aside.
In the same pan, add another tablespoon of ghee. Add 1 teaspoon of cumin seeds, 1 bay leaf, 1 cinnamon stick, 2 cloves, and 2 green cardamom pods.
Sauté the spices until they become aromatic. You can add vegetables like 1 small julienned carrot and 1 small sliced capsicum, add them to the pan and cook for 2-3 minutes.
Next, stir in 1 teaspoon of garam masala, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and salt to taste.
Add 1 chopped tomato and cook until it softens, about 2-3 minutes. Drain the previously soaked 1 cup of chinigura/basmati rice and add it to the pan.
Gently stir the rice to coat it with the spices and vegetables. Then, pour in 2 cups of water. Bring the mixture to a boil, reduce the heat to low, cover the pan with a lid, and let it cook for 15-18 minutes until the rice is tender and fully cooked.
Once the rice is done, fluff it gently with a fork. Add the fried paneer cubes to the rice and mix gently, being careful not to break the rice grains. Cook for another 2 minutes to let the paneer warm through. Turn off the heat and garnish the pulao with fried onions and cashews on top.
Baharwa Bhindi (Stuffed Okra)
To make Baharwa Bhindi, start by washing and thoroughly drying 250g of bhindi. Trim the tops and make a slit lengthwise to create a pocket for the stuffing.
In a bowl, prepare the stuffing by mixing 2 tablespoons of gram flour, 1 teaspoon each of coriander powder, cumin powder, red chilli powder, garam masala, and lemon juice, along with ½ teaspoon of turmeric and salt to taste.
Then add 1 teaspoon of oil to help bind the spices. Stuff each bhindi with this spice mixture. After that, heat 2 tablespoons of oil in a large pan on medium heat. Place the stuffed bhindi in a single layer in the pan. Lower the heat to medium-low and cover the pan.
After 2 minutes, carefully flip each bhindi. Cover the pan again and flip the bhindi again after 2 minutes. Keep tossing the bhindi after every 2-3 minutes or so until it's tender and done. This will take around 15 minutes on low heat. Serve it with roti or naan.