matar paneer dry recipe in english Pin on jain kind

Alright, lemme tell you ‘bout somethin’ real special…

We got somethin’ cookin’ that’s gonna make your tastebuds sing! We talkin’ ‘bout flavor, we talkin’ ‘bout soul, and we talkin’ ‘bout a dish that’s gon’ have you comin’ back for seconds, maybe even thirds. Get ready to unlock some serious culinary magic. This ain’t your grandma’s recipe (well, maybe it is, but we’re gonna put our own spin on it!). So grab your apron, turn up the music, and let’s get this show on the road! We about to create something special and delicious that will have you asking for more, this recipe is special to the soul.

Jain Inspired Goodness

Look at this picture! It’s just callin’ your name, ain’t it? This ain’t just food; it’s a vibe. A whole mood. It’s the kind of dish you wanna share with your loved ones, laugh over, and remember for years to come.

Now, you might be askin’, “What’s Jain-inspired?” Well, baby, it’s all about respect for life. In Jainism, they avoid root vegetables like onions and garlic and potatoes. So, this dish is all about using other ingredients to bring that same punch of flavor. Trust me, you ain’t even gonna miss ’em!

Ingredients You Gonna Need:

* **Veggies, Veggies, Veggies!:** We talkin’ bell peppers (red, yellow, green – the more color, the better!), zucchini, carrots, cauliflower florets, broccoli florets, peas, green beans, tomatoes. Don’t be shy – throw in what you got! * **Spices That’ll Make You Sing:** Turmeric powder, cumin powder, coriander powder, garam masala, red chili powder (adjust to your heat preference, now!), asafoetida (hing) – a little goes a long way, ginger-garlic paste (or just minced ginger and garlic if you’re feelin’ fancy) * **Something to Bind It All:** Chickpea flour (besan) – this adds a nutty flavor and helps thicken the gravy. * **Fresh Herbs:** Cilantro, of course! And maybe some mint if you’re feelin’ extra fresh. * **Oil for Cookin’:** Any neutral oil will do – vegetable, canola, or even a good quality olive oil. * **Lemon Juice:** A squeeze of lemon juice brightens up the whole dish. * **Salt and Pepper:** To taste, of course! ### Let’s Get to Cookin’, Honey! Here’s How It’s Done:

1. **Prep Your Veggies:** Wash and chop all your veggies into bite-sized pieces. The smaller the pieces, the faster they’ll cook. 2. **Dry Roast the Chickpea Flour:** In a dry pan, roast the chickpea flour over medium heat until it turns slightly fragrant and light brown. This will remove the raw taste and give it a nutty flavor. Set aside. 3. **Bloom the Spices:** Heat some oil in a large pot or pan over medium heat. Add the asafoetida (hing) and let it sizzle for a few seconds. Then, add the ginger-garlic paste and sauté until fragrant. 4. **Add the Spices:** Now, add all the powdered spices (turmeric, cumin, coriander, garam masala, red chili powder) to the pan and sauté for another minute or two, being careful not to burn them. Add a splash of water if the spices start to stick to the pan. 5. **Add the Veggies:** Add all the chopped veggies to the pan and mix well, coating them in the spice mixture. 6. **Cook it Down:** Add enough water to almost cover the veggies. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the veggies are tender, about 15-20 minutes. 7. **Thicken the Gravy:** Gradually whisk in the roasted chickpea flour into the cooking liquid, stirring continuously to prevent lumps. Simmer for another 5-10 minutes, or until the gravy has thickened to your desired consistency. 8. **Finish it Up:** Stir in the lemon juice and chopped cilantro. Season with salt and pepper to taste. 9. **Serve it Up!:** Serve hot with rice, roti, or naan. And don’t forget a side of raita (yogurt dip) for cooling things down if you went a little heavy on the chili powder! This Jain-inspired dish is all about flavor, freshness, and good vibes. It’s a celebration of vegetables and spices, and it’s guaranteed to put a smile on your face. Enjoy, y’all!

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