Showing posts with label Tomato. Show all posts

Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

Saturday.... Finally... What is your PERFECT Saturday?? Leave me a comment...

Mine is waking up late, a hearty breakfast, a good cup of ginger tea and the morning paper.

I got all of that today with these Breakfast Bruschetta Duo. Soooo PERFECT....

I like to keep breakfasts as simple as possible. Usually, breakfast is my simplest meal of the day. On weekdays, I snooze and snooze my alarm until I have to wake up ( Don't you just love the SNOOZE button? ) and then there is a whirlwind in the house as I rush around to get ready to go to work. I definitely don't have time for a fancy breakfast. So something quick that I can whip up is the solution.

I make BreakFEAST only on weekends. But after an extremely hectic week, I really did not fancy any more hard work on Saturday!!! So today was the day to keep it simple yet hearty and TASTY.

I woke up at 9 and bam! it's 9.30 and I was plonked on the bean bag in front of the TV watching the latest season of MasterChef and eating my oh-so-easy-yet-delicious Breakfast Bruschetta Duo. Don't they look AMAZING??

I love love LOVE colorful food. Makes me wanna eat it immediately. I had to control my urge, until I could finish taking photos. The idea of Breakfast Bruschetta Duo is inspired from the Goddess of TV cooking - Nigella. I did not follow her exact recipe though, I changed the topping to my liking.

I could have these Bruschetta for lunch, snacks, tea and dinner... I could pretty much have them all day long. I cannot get enough of them. So FRESH and so EASY. All I had to do was find the freshest sourdough bread in the supermarket yesterday. And today morning, all I did was chop chop chop as Raj made ginger tea for us. And then just toast the bread, top with the chopped veggies, sprinkle salt and pepper... a drizzle of some extra virgin Olive Oil and we're DONE.

I don't know anything that could be easier than that and look that GOOD. Do you?

I used a sourdough loaf. I've made these before using Baguette. They taste just as good with regular bread. Use what you have and it'll still taste just as delicious.

The first Bruschetta is topped with chopped fresh tomato, red onion and coriander, while the second one is topped with sliced avocado, green olives and fresh mint leaves. I also made a third kind - the Tomato and Avocado one. But they were eaten before I could get a single photo. You see, it started out as may be 3 bruschettas per person. Then Raj saw them and I saw them and both were tempted, so we were like let's just make it even so we both get 2 of both. By the time we were done with 3, we wanted MORE.... So he was on toasting bread duty, while I went to chopping. And we had a third variety.

That's the best thing about these Breakfast Bruschettas, you can mix and match the toppings. Put what you love. Someday, when I have all the time in the world, I'm gonna make my other favorite bruschetta - the caramelized onion and mushroom one... yummmm.... Until then, back to the simple life.

Breakfast Bruschetta Duo - Tomato & Onion and Avocado & Olives

A duo of bruschettas perfect for breakfast - one topped with tomato and onion and the other with avocado and olives.

Recipe Type: Breakfast
Cuisine: International
Prep Time: 20 minutes
Cook time: 5 minutes
Yield: 8 Bruschettas

Ingredients:

1 Sourdough loaf or Baguette
1 large Tomato
1 red Onion
A handful of fresh Coriander leaves
1/2 Avocado
8-10 green Olives
A handful of fresh Mint leaves
2 Tbsp of extra virgin Olive Oil
Salt
Freshly cracked Pepper
Lime

Method:

Slice the bread into thick slices.
Toast them on a griddle or tava for 3-4 mins. Remove onto a plate.
In the meanwhile, finely chop the tomato, red onion and coriander leaves and mix well.
Slice the avocado and the green olives.
Top half the slices with the tomato mix and half with the avocado and olives one. Add Mint to the avocado and olive bruschetta.
Sprinkle salt and pepper.
Drizzle the olive oil. Squeeze lime on the bruschetta.
Serve immediately.

Rajma Chawal or Red Kidney Beans Masala with Rice

Rajma Chawal is red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

red kidney beans masala gravy punjabi vegan rice sabzi

Haaapy Wednesday....

I'm not entirely sure about my feelings for Wednesday, the optimist in me says the week is half done and the cynic in me says there are still TWO days left to go... Either way, it calls for a treat, don't you think so?

I've had a hectic time going on. It was pretty much work work work until Sunday where I worked for a full day on the blog.Yes, an ENTIRE day. Raj just did his stuff and I did mine. Sis cooked up lunch and we just ate Masala Puri - a local street food for dinner. I redesigned a lot of stuff around on the blog on Sunday. Tried different templates, but finally decided HTML isn't my cup of tea. Too much effort, so reverted back to my old template and just updated the layout. The awesomely beautiful weather totally helped the non-working-yet-working Sunday I had. Such heavy lashing rains and melodious songs on YouTube. Have I mentioned, I absolutely LOVE rains.

And then back to the work work work grind from Monday. So it is finally mid week and I deserved my treat I believe. Something delicious, yet quick to make. When I'm stressed out, I always make rice. On other days, I'm not usually a big fan of rice. I stick to rotis (wholewheat flatbread). But I think it is that starchy comfort I seek in rice when I'm all drained out. And what goes well with Rice - RAJMA... Rajma Chawal in simple English words is Beans and Rice. Beans and Rice, now that's a world famous combo.

I highly recommend using Basmati rice here. The long grains and the fragrance of Basmati makes any simple dish also seem special. But I was out of Basmati. So I had to make do with regular short grain rice. But I highly highly recommend Basmati. Did I mention that already?

Have you ever fried onions and garlic in oil? Or at least been around when someone else was frying it? Doesn't it just smell AMAZING? That aroma always makes me hungry, even after I've just had a big meal. Well, this Rajma Chawal is a treat for the nose too with the frying-of-onion-and-garlic. It is the perfect appetite builder. So I am not responsible for munching on those banana chips while cooking, it was the onions.

I've pretty much used the same recipe in the past to make black bean soup. Just replace the red kidney beans with the black ones and you are done. So if you want to skip the rice, although I suggest you try this famous marriage of flavors, you can have the Rajma just as a regular spiced soup with some crusty bread to mop it up.

Rajma Chawal or Red Kidney Beans Masala with Rice

Red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

Recipe Type: Main
Cuisine: North Indian
Prep Time: 20 minutes
Cook time: 45 minutes
Yield: Serves 2

Ingredients:

Rajma:

2 cups cooked Red Kidney Beans or Rajma (see note if using dried beans)

2 Tomatoes

1 large Onion

1-2 cloves Garlic

1/2" piece of Ginger

2 tsp Cumin Powder or Jeera powder

1 tsp of Coriander Powder or Dhania Powder

1/2 tsp of Garam Masala

1 tsp of Cumin seeds or Jeera

1 tsp Sugar or Jaggery powder

1 tbsp of Kasuri Methi (Optional)

4 tsp of Oil

Salt to taste

Water

A handful of coriander leaves for garnish

Chawal:

1 cup of Rice (preferably Basmati)

2 cups of Water

Method:

Chawal:

Wash the rice twice with sufficient water.
In a deep pan, bring 2 cups of water to boil.
Once it comes to a rolling boil, add the washed rice and cover and cook until the rice is done.
Drain out any excess water.
Alternatively, pressure cook the rice for around 2-3 whistles or 8-10 minutes after the pressure builds up to cut the rice cooking time into half.

Rajma:

Heat the oil in a pan and add the cumin seeds.
Grind together the onion, ginger and garlic and add to the pan.
Fry the onion paste until it turns slightly brown or for about 3-4 minutes.
Grind the tomato into a puree.
Add the tomato puree to the pan and mix well. Fry for 2-3 minutes.
Now add all the spice powders and 1 cup water and allow it to simmer on low heat for 4-5 minutes. If you used dried beans and cooked it yourself, then instead of plain water, you can use the water in which the beans were cooked in.
Add the cooked beans, salt and sugar or jaggery and cook for another 2-3 minutes.
Add the kasuri methi and mix well.
Garnish with fresh coriander leaves and serve with rice.

Note

If using dried red kidney beans or rajma like me, then soak 1 cup of dried beans for 8-10 hours.

Drain out the water.

In a pressure cooker or a deep pan, add the soaked beans and add enough water to cover the beans and a little more.

Add salt and cover and cook until the beans are done but not mushy.

I cooked in the pressure cooker, so after the first whistle, I lowered the heat and allowed it to cook for 15 minutes.

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

mint yogurt sauce pudina raita vegan phulka wholewheat roti tortilla chapati

These Honey Sesame Baked Tofu Tacos are set to BRIGHTEN up your Weeknights. Crispy sweet salty baked Tofu... Salsa made with sweet juicy corn and tart raw mango and a cooling mint, coriander and yogurt sauce...

I remember a time when I absolutely hated Tofu. I wondered how anyone loved it. And then I discovered deep fried Tofu and I was converted. Can you imagine that sinfully CRISPY Tofu? Crisp on the outside, soft on the inside. And I just melted away with a bite of that Tofu.

And then I found BAKED Tofu. It is just as tasty, but it is BAKED... So much taste for so less oil.

Is it true that eating colorful food makes you all cheerful? These colorful tacos did that to me. The honey-soy marinade gives the otherwise pale Tofu this interesting DARK look. The corn salsa is the real color overload here - yellow, read, pink, green... it is like a rainbow. May be I should call it a rainbow salsa.

The mint-coriander-yogurt sauce was my replacement for a regular guacamole. It is just a seasonal issue. Summer, you see, apparently, isn't the best time for the Avocado and they are all out of the market. I did manage to get a couple of good looking ones, but then, looks aren't everything. They just didn't taste as good. So I decided to skip the old Guac and add my own Minty sauce.

This is the biggest advantage of growing your own food. One fine day I took a sprig of mint and simple stuffed it in a pot in my balcony. That little act is totally paying off!!! Now I have not one, but THREE pots bursting with fresh mint. I love that fragrance of fresh mint. Every time I touch those mint plants, my hand smells like mint. Absolutely love it!!! So every time I'm undecided on what sauce to make or what chutney to make, I always turn to Mint. This mint, coriander and yogurt sauce is a cooling addition to the taco. You can totally replace this sauce with any sauce or dip you love - Guacamole, Sour cream, Mayo - whatever pleases you and fits in with your diet choices.

Honey Sesame Baked Tofu Tacos with Corn and Raw Mango Salsa

Honey and soy marinated tofu, baked crisp and garnished with toasted sesame seeds. Topped with a corn and raw mango salsa and a mint yogurt sauce to make a colorful weeknight Taco dinner.

Recipe Type: Snacks
Cuisine: International Fusion
Prep Time: 40 minutes
Cook time: 30 minutes
Yield: 4 servings

Ingredients:

Honey Sesame Baked Tofu Tacos

100 gms Firm Tofu
2 Tbsp Soy Sauce
2 Tbsp Organic Honey
1 tsp Sesame seeds
1 tsp Chilli sauce
1/2 tsp Cumin powder
1/2 tsp Garlic Powder
2 tsp Sesame Oil
4 Tortillas

Corn and Raw Mango Salsa

1 cup boiled Corn
2 Tbsp finely chopped Onion
2 Tbsp finely chopped Tomato
2 Tbsp finely chopped Raw Mango
1 Tbsp finely chopped Coriander Leaves
Salt to taste

Mint Coriander Yogurt Sauce

1/2 cup Mint leaves
1/4 cup Coriander leaves
2 Tbsp Thick Yogurt
1 Green Chilli
Salt to taste

Method:

To make the Honey Sesame Baked Tofu:

Take some kitchen towels and pat the tofu to remove any excess water. We want firm and dry tofu.
Cut the tofu into bite sized pieces.
Mix the soy sauce, honey, garlic powder, cumin powder and chilli sauce to make the marinade.
Pour the marinade over the tofu and allow it to rest for 30 mins.
Preheat the oven to 180 degree Celsius.
Grease the baking sheet with the sesame oil and place the tofu on the sheet. Do not crowd the tofu.
Drizzle some sesame oil on top of the tofu too.
Bake the tofu for 20 mins, turning the tofu every 5 mins to get an even crispy outer crust on it.
Sprinkle toasted sesame seeds on it.

To make the Corn and Raw Mango Salsa:

Mix all the ingredients well in a bowl and keep aside.

Mint Coriander Yogurt Sauce:

Blend all the ingredients in a blender and until blended finely.

To make the Tacos:

Grill the tortillas.
Now place the tofu on the tortillas
Top it up with the salsa and the sauce.

Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Tava pilaf pav bhaji mumbai street food masala rice tomato

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside.
3) Puree the tomato in a blender.

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.

9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.

Tawa Pulao | How to make Tava Pulao Recipe

Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala.

Recipe Type: Main
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 3-4

Ingredients:

1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:

If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.

Vangi Bhaat | Eggplant Rice Pilaf with Raita with Step by Step Instructions

Vangi Bhaat or Eggplant Rice Pilaf is perfect for those weeknights when you are tilting towards ordering that pizza or planning to drive to the closest restaurant for that greasy take out but your head is making you feel guilty over that restaurant food.

brinjal aubergine eggplant yogurt curd rice pilaf pulao Indian

Isn't it true that we all get burned out sometime? All that going to work, doing the laundry, dusting the house, exercising and cooking.... seriously tires me out. Sometimes a little retail therapy aka shopping is what helps ease all that stress. Thank heavens for those little pleasures of life !!

Vangi Bhaat is always my GO TO dish when I'm not in the mood for too much of work and I want something home cooked, quick to make and as comforting as rice. It sometimes takes less time to come home and make Vangi Bhaat than wait for my take out at restaurants. And I know what goes in it and I can tweak it to my liking. And to add to it, it is a ONE POT recipe. Just one pot to wash, HURRAY!!!

There are absolutely no more excuses to not make it anymore - Quick, Tasty, Healthy and less pots to wash. What more can one ask for, right?

Vangi Bhaat is rice cooked with brinjal or eggplant along with some basic spices. Toss in everything in a pot and cook until the rice is done. I use a pressure cooker and I recommend it as it cuts the cooking time by half.

I usually pair it with some cooling mix vegetable raita. The raita can be made while the Vangi Bhaat is cooking away.

Step-by-Step Recipe:

1) Wash the rice in sufficient water. Drain and set aside.
2) Roughly chop the onion, tomato and the brinjal.
3) Heat oil in a pressure cooker or a deep pan.
4) Add the cumin seeds.
5) Once they brown slightly, add the onions and fry until translucent.
6) Now add the tomatoes and brinjal and fry for 1 minute.

7) Add water, all the spices and salt. If you are not using a pressure cooker, the quantity of water may vary. Adjust accordingly.
8) Add the rice and cover and cook until the rice is done. In a pressure cooker, that will take you around 3-4 whistles or approximately 10-12 minutes.
9) Garnish with finely chopped coriander leaves and serve with Raita

10) To make the raita, just mix all the ingredients well.

Vangi Bhaat | Eggplant Rice Pilaf with Raita

Vangi bhaat is rice cooked with brinjal or eggplant and a few spices. It is vegan and gluten free.

Recipe Type: Main
Cuisine: Indian
Prep Time: 10 minutes
Cook time: 30 minutes
Yield: Serves 4-5

Ingredients:

Vangi Bhaat:

200 gms of Brinjal or Eggplant
1.5 cups of Rice
1 Tomato
1 Onion
1/2 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 tsp Garam Masala
1 tsp of Cumin Seeds / Jeera
1 Maggi Magic Cube (Optional)
4-5 tsp of Oil
3 cups of Water
Salt
A handful of fresh Coriander leaves

Raita:

1 cup of finely chopped mixed Vegetables (Tomato, Carrot, Cucumber, Onion)
1 Tbsp of finely chopped Coriander leaves
1.5 cups of Yogurt or Curd
Salt to taste

Method:

Wash the rice in sufficient water. Drain and set aside.
Roughly chop the onion, tomato and the brinjal.
Heat oil in a pressure cooker or a deep pan.
Add the cumin seeds.
Once they brown slightly, add the onions and fry until translucent.
Now add the tomatoes and brinjal and fry for 1 minute.
Add water, all the spices and salt. If you are not using a pressure cooker, the quantity of water may vary. Adjust accordingly.
Add the rice and cover and cook until the rice is done. In a pressure cooker, that will take you around 3-4 whistles or approximately 10-12 minutes.
Garnish with finely chopped coriander leaves and serve with Raita
To make the raita, just mix all the ingredients well.

Vegetable Jalfrezi Recipe | How to make vegetable jalfrezi | Mix vegetable curry [Video]

Vegetable Jalfrezi recipe with step by step photo and video instructions. Vegetable Jalfrezi is a mixed vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and can be made to fit a vegan or plant based diet with simple replacements.

In a hurry? Jump to Video or Jump to Recipe

mix vegetable gravy paneer jalfrezi indian

Guests coming over and you wanna impress them? Or are you just bored of your usual dinner fare? Jalfrezi can be your answer. Try it !

I saw this lovely photo of Jalfrezi in a magazine, it had me salivating. That one photo was my inspiration to try my hand at Jalfrezi. Jalfrezi has made its presence felt worldwide. It was voted to be UK’s most popular Indian curry a few years ago. And who would believe making it was so easy.

The only effort needed is actually in cutting the vegetables, but you can totally skip it by buying already cut veggies from the supermarket or using your food processor. And you can relax doing your crossword or watching your favorite show on TV, while it simmers slowly. All it needs is like a check around 5-10 mins. Open the pan, peek, stir, close and back to what ever you were doing. Lovely, isn't it?

The best part is, you can add any vegetables you fancy or use up all your leftover vegetables at the end of the week to make it. I would however recommend adding baby corn as I felt it gives it an added crunch. To make it vegan, replace the paneer with Tofu or totally skip it, you won't be missing out on anything.

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family!

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Video Recipe

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Vegetable Jalfrezi

Vegetable Jalfrezi is a popular Indian mix vegetable curry with a tomato based gravy. Vegetable Jalfrezi is gluten free and vegetarian. It can be made vegan by either skipping the Paneer or swapping it out for Tofu.

Recipe Type: Curry
Cuisine: North Indian
Prep Time: 30 minutes
Cook time: 30 minutes
Yield: 3-4

Ingredients:

1 large Onion
3 Tomatoes
0.5 cup Cauliflower florets
0.5 cup Broccoli florets
1 Carrot
8-10 Green Beans
8-10 Baby corn
0.5 Capsicum (or a mix of colored Capsicums/Peppers)
2 Tbsp chopped Coriander leaves
50 gms Paneer or Tofu
1 Tbsp Ginger Garlic Paste
2 Tbsp Tomato Ketchup
1.5 cups Water
3 Tbsp + 2 tsp Vegetable Oil
0.5 tsp Turmeric Powder (Haldi)
1 tsp Kitchen King Masala or Garam Masala
1 tsp Red Chilli Powder
1 tsp Sugar or Jaggery (Optional but recommended)
1 tsp Cumin seeds (Jeera)
Salt to taste

Method:

1. Heat 2 tsp oil in a kadhai. Cut the paneer into batons and fry them lightly until golden brown on all sides. Remove from heat and keep aside.
2. Add the remaining oil to the kadhai and add the cumin seeds.
3. Add the finely chopped onions and saute until golden brown.
4. Add in the ginger garlic paste and saute until fragrant.
5. Puree the tomatoes and add in the kadhai.
6. Cook on medium heat for 8-10 minutes or until the oil separates.
7. Add in the ketchup and mix well.
8. Now the vegetables like cauliflower, carrot and beans which take a little longer to cook.
9. Add water.
10. Cook on medium heat until the vegetables are almost done.
11. Now add the remaining vegetables like baby corn, broccoli, capsicum.
12. Add the turmeric powder, kitchen king masala, red chilli powder and salt.
13. Cook until the vegetables are done and the curry has the desired consistency. If it is too thin, you can cook it a little longer.
14. Add the paneer to the gravy.
15. Add sugar/jaggery to suit your taste.
16. Garnish with coriander leaves and serve hot with rotis or rice.