We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in
Paneer & Peas in a Spiced Tomato Sauce - Matar Paneer
It's back to being cold and windy, and everyone here is in the midst of recovering from some form of cold or flu. That makes this paneer & peas recipe the perfect warm & hearty comfort food. This is a great quick warming vegetarian dish with a deliciously rich and spiced tomato sauce. Hope you enjoy and stay warm! Here's my recipe:
Paneer & Peas in a Spiced Tomato Sauce - Matar Paneer
Emily (Cooking for Kishore)
This is a great quick warming vegetarian dish with a deliciously rich and spiced tomato sauce. It can easily be made vegan by replacing the paneer with tofu.
Heat oil in a pan to medium, brown paneer on both sides, then take it out and drain it on some paper towels. Save for later.
In the same pan, lower the heat to medium low. Add the Cardamom and cook for 30 seconds. Add the onion and brown lightly, then add the garlic ginger paste, green chili, ground coriander, garam masala, and turmeric.
Next, add the diced tomatoes and half the cilantro, cook for 5 minutes. Add 1 cup of water and bring to a boil. Add the previously cooked paneer, and let lower the heat letting it simmer for another 5 minutes.
Add the salt, peas, and remaining cilantro, simmer for another 2-3 minutes.
*If the tomato sauce is too acidic, you can add 2 tbsp of plain yogurt to it after you take it off the heat. Make sure to mix it well.*
Garnish with Cilantro and serve with Fresh Roti or Naan.
Yield: 6 Servings Prep Time: 10 mins.Cook time: 15 mins.Total time: 25 mins. Tags: paneer & peas recipe,paneer and peas recipe, paneer & peas in a spiced tomato sauce recipe, paneer recipe, Indian cuisine, hearty stew recipe, vegetarian recipe, Indian Vegetarian recipe, Indian Vegan recipe, vegan recipe
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