Tuesday, 30 October 2012

Pumpkin and Paneer Roast with Coriander Leaves

                        When the weather is good, everything around looks and feels good and the craving for comfort food also sneaks in automatically. When the wind is cold out there, spicy, hot, peppery, crisp food marauds our thoughts and it is the best time, when food is actually savoured and loved. It's the season, when, even a simple food will give you the greatest pleasure, a season of luxury for people like us, who live in the temperate zone, getting baked in the heat for most of the year. I guess these are expressions, that just echoes my present state of mind, while I am enjoying the onset of winter season. The mild drizzle, the grey clouds and the moody weather contrasts well with bright colours and sets the perfect mood to enjoy this simple pumpkin roast. Winter is here, so is good food and festivities. Should I say anything more?

Ingredients
Pumpkin                                       2 cups ( about 300gms) cubed
Garlic                                            3 cloves
Olive oil                                        2 tbsp
Chilly powder                               1/2 tsp
Coriander powder                       1/2 tsp
Corinader leaves                          2 tbsp
Paneer                                           200gms
Salt                                                1/2 tsp
Roasted peanuts                          1/4 cup (optional)
Pomegranate syrup or honey    1-2 tbsp (optional)



Method
On medium heat slightly roast the paneer cubes in 1 tbsp of oil, tossed with a good pinch of salt and chilly powder and set aside.
In the same pan add the remaining tbsp of oil and throw in crushed garlic gloves and stir until it begins to change colour.
Add the pumpkin cubes and stir to coat with oil evenly.
Add in the chilly+ coriander powder, salt, give a good stir, close the pan and cook on low-medium heat for about 8 minutes until the pumpkin is soft and tender but firm, stirring in between.
On medium heat and open pan continue to roast the pumpkin for two more minutes, add in the roasted paneer and chopped coriander leaves and serve.



Note:
Roast pumpkin can be served as it is with roti or bread, but if you like the sweeter version then stir in the pomegranate syrup and peanuts and take it like a salad, which is what I do and it is totally filling and delicious and you can very well skip your meal.
You can make this without paneer too.



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Tell me what you think
Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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