A comforting twist on classic kadhi chawal! This one-pot recipe replaces traditional pakodi or badi with protein-rich soya chunks, giving you a delicious combination of tangy kadhi, soft rice and flavourful soya in every bite. Perfect for an easy, wholesome homemade meal.

Ingredients (Serves 2)

For the kadhi

• 200 g curd (dahi)
• 2 tbsp besan (gram flour)
• 1 medium onion, finely chopped
• 1 small tomato, chopped (optional)
• 1 tsp ginger-garlic paste
• 1–2 green chillies, chopped
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• Salt to taste
• 3–3½ cups water

For the rice and soya

• 50 g dry soya chunks
• 100 g raw rice, washed
• 1 tsp oil or ghee
• ½ tsp cumin seeds
• ¼ tsp mustard seeds (optional)
• 1 pinch hing (asafoetida)
• 6–8 curry leaves
• ½ tsp kasuri methi (optional)
• Fresh coriander for garnish
• Water as required

Method

1. Prepare the soya chunks

Boil the soya chunks in water for 5–7 minutes. Drain, rinse with fresh water and squeeze out the excess water. Set aside.

2. Prepare the kadhi mixture

Whisk the curd, besan, turmeric, red chilli powder, coriander powder, salt and water until smooth. Make sure there are no lumps.

3. Prepare the tadka

Heat oil or ghee in a deep pot or pressure cooker. Add cumin seeds, mustard seeds, hing and curry leaves. Add onion, green chillies and ginger-garlic paste. Sauté until the onion softens. Add tomato, if using, and cook until soft.

4. Cook the kadhi

Lower the heat and gradually add the whisked curd mixture, stirring continuously. Bring it to a gentle simmer and cook for 5–7 minutes.

5. Add rice and soya

Add the prepared soya chunks and washed rice. Mix gently and add enough hot water to cook the rice. Adjust salt and spices as needed.

6. Cook until done

Cover and cook on low heat until the rice is soft and fully cooked, stirring occasionally to prevent sticking. Add more hot water if required for your preferred consistency. Finish with kasuri methi and fresh coriander.

Important: Curd-based kadhi can split if boiled too aggressively. Keep the heat moderate while adding the kadhi mixture. If using a pressure cooker, bring the kadhi to a gentle simmer first, then add rice and soya, and cook according to your cooker and rice type.

Creamy, flavourful and super easy to prepare! This Dahi Paneer Masala is made with soft, spice-coated paneer cooked in a tangy yogurt gravy with aromatic Indian spices. A perfect quick sabzi to pair with roti, paratha or rice. ❤️

📝 Ingredients

For the Paneer Marinade

• 200 g paneer, cubed
• Salt to taste
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder

For the Dahi Mixture

• ½ cup curd (dahi), whisked
• Salt to taste
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 1 tsp crushed kasuri methi

For the Masala

• 2 tbsp oil
• ½ tsp cumin seeds (jeera)
• 4 black peppercorns
• 2 cloves
• 1 green cardamom
• Fresh coriander leaves, chopped

👩‍🍳 Method

1. Marinate the paneer

Add the paneer cubes to a bowl. Sprinkle salt, turmeric, red chilli powder and coriander powder. Mix gently until the paneer is evenly coated.

2. Prepare the dahi mixture

In another bowl, whisk the curd until smooth. Add salt, turmeric, red chilli powder, coriander powder, cumin powder and crushed kasuri methi. Mix everything well and keep aside.

3. Prepare the tempering

Heat oil in a pan. Add cumin seeds, black peppercorns, cloves and cardamom. Let them sizzle for a few seconds until aromatic.

4. Cook the paneer

Add the marinated paneer to the pan and gently sauté for 2–3 minutes, allowing it to absorb the flavours of the spices.

5. Add the yogurt gravy

Lower the heat and gradually add the prepared dahi mixture, stirring continuously to prevent the curd from splitting. Cook on low heat until the gravy thickens and coats the paneer.

6. Garnish and serve

Finish with freshly chopped coriander leaves. Serve hot with roti, paratha or steamed rice.

Enjoy this simple, delicious and flavour-packed Dahi Paneer Masala! ❤️

Add cooking time and yieldInclude calories and proteinMake the recipe more concise

These delicious Indian-style roti tacos are filled with spiced chickpeas, green peas and crunchy lettuce, topped with a creamy, tangy yogurt sauce with caramelised onion and chilli achaar. A wholesome vegetarian meal that’s flavourful, satisfying and easy to prepare.

Prep time: 15 minutes Cook time: 10 minutes Servings: 2 tacos

Ingredients

For the tacos

• 2 small whole-wheat rotis (approximately 25 g flour per roti)
• 1 handful lettuce, shredded
• Oil spray, as needed

For the chickpea and green pea filling

• ½ cup boiled chickpeas (80–85 g)
• ¼ cup green peas (35–40 g)
• 2 green chillies
• 1 tsp white sesame seeds
• ½ tsp cumin seeds (jeera)
• ½ tsp red chilli powder
• ½ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp black pepper powder
• Juice of ½ lemon (approximately 1 tbsp)
• Salt to taste

For the creamy taco sauce

• 120 g plain skyr or thick Greek yogurt
• 1 medium onion (approximately 80–100 g), finely chopped
• 1 tsp olive oil
• ½ tsp red chilli powder
• ½ tsp garlic powder
• ¼ tsp black pepper powder
• ½ tsp mixed herbs
• 1 tsp chilli achaar, finely mashed
• Salt to taste

Method

1. Prepare the chickpea filling

1. Add the boiled chickpeas, green peas, green chillies, sesame seeds, lemon juice, cumin seeds and all the powdered spices to a blender.
2. Pulse until you get a coarse, thick mash. Avoid blending it into a completely smooth paste.
3. If needed, add 1–2 teaspoons of water to help the mixture blend. Taste and adjust the salt, lemon juice and spices.

2. Fill the rotis

1. Place the two whole-wheat rotis on a clean surface.
2. Divide the chickpea-pea mixture equally between them.
3. Spread the filling over one half of each roti, pressing it gently so it adheres.

3. Toast the tacos

1. Heat a non-stick pan over medium heat and lightly grease it with oil spray.
2. Place each roti with the filling side down and cook for 2–3 minutes until lightly golden.
3. Flip carefully and toast the other side for another 1–2 minutes until crisp and heated through.

4. Make the creamy taco sauce

1. Heat 1 teaspoon of olive oil in a pan.
2. Add the finely chopped onion and sauté over medium-low heat for 5–7 minutes until soft and golden brown. Add a teaspoon of water if needed to prevent sticking.
3. Allow the onion to cool completely.
4. In a bowl, combine the skyr or Greek yogurt, caramelised onion, chilli powder, garlic powder, black pepper, mixed herbs, chilli achaar and salt.
5. Mix until creamy and smooth. Adjust the seasoning to taste.

5. Assemble the tacos

1. Add shredded lettuce over the chickpea filling.
2. Spoon the creamy yogurt sauce generously over the top.
3. Fold each roti into a taco shape and serve immediately.

Nutrition tips

• For more protein: Use high-protein skyr or Greek yogurt and check the label for its protein content.
• For extra crunch: Add finely sliced cabbage or cucumber.
• For less oil: Use a good non-stick pan and water-sauté the onion if preferred.
• For a vegan version: Replace the yogurt with unsweetened, high-protein soy yogurt.

High-Protein Soya Palak Kadhi 🥣🌿

A healthy twist on traditional kadhi, made with protein-rich curd, besan, soya chunks and spinach. Creamy, flavourful and perfect for a wholesome Indian meal!

📝 Ingredients

For the Kadhi

• 6 tbsp besan
• 1 cup (250 g) Greek yogurt or high-protein curd
• Salt to taste
• 1 tsp red chilli powder
• 1 tsp turmeric powder
• 7–8 cups water, or as required

For the Tadka and Vegetables

• 1½ tsp ghee
• 6–7 curry leaves
• 1 tsp mustard seeds
• ½ tsp methi seeds
• 2–3 black peppercorns
• A pinch of hing
• 1 tsp cumin seeds (jeera)
• 2 dried red chillies
• 1 medium onion, thinly sliced
• 30 g soya chunks, boiled and squeezed well
• 1 cup chopped spinach
• 1 tbsp ginger-garlic paste
• ½ tbsp jaggery powder
• A handful of fresh coriander, chopped

👩‍🍳 Method

1. In a large bowl, whisk together the curd, besan, salt, red chilli powder and turmeric powder until smooth.
2. Add the water gradually and mix well until there are no lumps. Keep the mixture quite watery, as the kadhi will thicken while cooking.
3. Heat ghee in a deep pan. Add mustard seeds, cumin seeds, methi seeds, peppercorns, dried red chillies, curry leaves and hing. Let the spices release their aroma.
4. Add the sliced onion and sauté for 3–4 minutes until slightly soft.
5. Add the chopped spinach and boiled, squeezed soya chunks. Cook for another 3–4 minutes.
6. Lower the flame and slowly pour in the prepared besan-curd mixture, stirring continuously.
7. Cover and cook for 4–5 minutes. Add the ginger-garlic paste and jaggery powder, and mix well. Add more water if the kadhi becomes too thick.
8. Cover and simmer on low heat for another 15 minutes, stirring occasionally, until the kadhi is cooked and slightly thickened.
9. Finish with freshly chopped coriander and serve hot.

🍽️ Serving Suggestion

Enjoy this high-protein soya palak kadhi with steaming hot basmati rice or jeera rice for a comforting and nutritious meal. ❤️

Paneer Bhapa 🧀🌶️

A flavourful Bengali-style steamed paneer recipe made with mustard, poppy seeds and a hint of mustard oil. Simple, creamy and full of flavour!

📝 Ingredients

• 250 g paneer, cut into cubes
• 1 tbsp yellow mustard seeds
• 1 tbsp black mustard seeds
• 1 tbsp posto (poppy seeds)
• 3–4 green chillies
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• Salt as per taste
• 3 tbsp thick curd
• 1–2 tbsp mustard oil
• 2–3 green chillies, slit

👩‍🍳 Preparation

1. Soak the yellow mustard seeds, black mustard seeds and posto in warm water for 10–15 minutes.
2. Drain the water and grind everything with 3–4 green chillies into a smooth paste.
3. In a bowl, add the prepared paste, turmeric powder, red chilli powder, salt and thick curd. Mix everything well to make a creamy marinade.
4. Add the paneer cubes and gently coat them with the marinade. Let them rest for a few minutes so the flavours can blend.

🍳 Cooking Method

1. Transfer the marinated paneer into a steel tiffin box or any heatproof container.
2. Drizzle mustard oil over the paneer and add the slit green chillies on top.
3. Cover the container and place it in a steamer or a pan with water.
4. Cover and steam on medium heat for 15–20 minutes, until the paneer is cooked and the mustard flavours are well absorbed.
5. Let it rest for a few minutes before opening and serving.

🍽️ Serving Suggestion

Serve hot with steamed rice for a delicious Bengali-style meal.

Add nutrition estimates and serving sizeInclude a pan-steaming alternative