FAST & FESTIVE
Femina|October 2021
Who says celebratory food needs to be elaborate and time consuming? Balance out traditional indulgences with these interesting, jhatpat recipes from Chetna's 30-Minute Indian
Chetna Makan

COCONUT PANEER TIKKA (NARIYAL PANEER TIKKA)

SERVES: 4 > PREP TIME: 5 minutes > COOKING TIME: 23 minutes

Calorie count: 641 calories (per serving)

For the paneer:

200 ml yoghurt

1 tbsp tandoori masala

1/2 tsp salt 450 g paneer, cut into 1-inch cubes

2 tbsp sunflower oil

For the masala:

2 tbsp sunflower oil

1 tsp black mustard seeds

1 tbsp urad dal

10 fresh curry leaves

2 to 4 dried red chillies

3 onions, thinly sliced

60 g grated fresh coconut

1/2 tsp ground turmeric

1/2 tsp chilli powder

1/4 tsp salt

1. For the paneer, mix the yoghurt, tandoori masala and salt together in a bowl. Add the paneer cubes and gently turn in the marinade until well coated. Set aside while you start to prepare the masala.

2. Heat the oil in a pan, add the mustard seeds and urad dal, and cook over a low heat for a minute. Then add the curry leaves and chillies and cook for a few seconds.

3. Add the onions and cook over a medium heat for 10 minutes until lightly golden. Then stir in the coconut and cook for five minutes.

4. Meanwhile, heat the oil for the paneer in another pan, add the marinated paneer with all the excess marinade and cook over a high heat for five minutes, turning halfway through, until lovely and golden all over.

5. Add the cooked paneer to the onions and coconut with the turmeric, chilli powder and salt. Mix well and cook over a medium heat for five minutes, then serve.

TIP: STUFF THIS INTO A WRAP FOR A QUICK LUNCH.

GARLICKY MUSHROOM SABJI (LEHSUN MUSHROOM SABJI)

SERVES: 4 > PREP TIME: 4 minutes > COOKING TIME: 26 minutes

Calorie count: 129 calories (per serving)

2 tbsp sunflower oil

1 tsp fenugreek seeds

1 onion, thinly sliced

4 garlic cloves. thinly sliced

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