I love to cook elaborate and delicious meals, most of the time it is the weekend lunch
or when we are having guest over for the dinner. Though there is a different story altogether on week nights, I keep looking for the recipes which are easy to make and dinner is on the table in 30 minutes or so.
This is a stir-fry recipe just perfect for those weekdays dinner. You can use whatever vegetables you have at hand there is no hard and fast rule about vegetables. Though as a nutritionist I would say try to add as many colours as possible as each have different anti oxidants and nutrients present in them and you have a different taste each time you prepare the stir-fry.
Total time: 12 minutes
- Broccoli florets 1/2 cup
- Cauliflower 1/2 cup
- Cabbage 1 cup
- Frozen peas 1/2 cup
- Carrot strips 1/2 cup
- Paneer cubes 100g
- Extra virgin olive oil 1 tbsp
- Salt to sprinkle
- Tomato deseeded and cubed 1 large
- Mixed herbs seasoning
Wash and chop all the vegetables into bite size pieces. Blanch cauliflower,broccoli and carrot strips into boiling water for 2-3 minutes.
Drain the vegetables by placing a bowl under the sieve. Don’t throw away the water use it in any curry or soup as a vegetable stock.
Pour oil in a pan and tip in cabbage strips and frozen peas, saute for 3-4 minutes.
Add drained vegetables and stir fry them for 4-5 minutes.
Finally add cubed paneer
Add cubed tomatoes and sprinkle salt and seasoning serve hot as a side dish or main meal.
I served it as side of lentil pancakes.