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Matka Tandoori Quinoa
Chef Rakhee Vaswani
Cook Time: 25 mins
Serves: 1 People
A Matka filled with Tandoori paneer, cooked alongside healthy quinoa pulao and spiced Indian vegetables.
Ingredients:
- Quinoa - 1 cup
- Ginger - 1 tsp (chopped)
- Garlic - 1 tsp (chopped)
- Onion - 1 (chopped)
- Jeera - 1 tsp
- Coriander leaves (For garnish) - Few
- Green chilli - 1 (chopped)
- Haldi powder - 1/2 tsp
- Coriander powder - 1 tsp
- Red chilli paste - 1 tbsp
- Tandoori Masala - 1-2 tsp
- Mix Vegetables (Blanched Peas, carrots, broccoli) - 80 gms
- Mushrooms - 3-4
- Paneer - 50 gms
- Extra light olive oil - 1 tbsp
- Stock (To boil Quinoa) - 2 cups
- Tomato paste - 1-2 tbsp
- Salt To taste
fibre
Methods:
In a pan, add olive oil, onion, ginger, and garlic. Sauté it for a minute
Add the Jeera and sauté for another minute.
Add the red chili paste, and cook it well.
Add the dry masalas like Haldi, Coriander powder, Tandoori Masala, and Salt.
Cook well till the oil separates.
Add the blanched vegetables, toss into the masala and mix well.
Add the boiled Quinoa, stir well and season.
Stir-fry for a minute or two.
Lastly, add the paneer. Serve the mixture in a matka / Indian pot.
Garnish with coriander and green chillies.
Note:
You can serve with Pomegranate Burani Raita. In a bowl, mix curd (hung), a handful of pomegranate, 1 green chilli (minced), 1 tbsp of fried garlic and salt.
Fibre: 4 g
Carbs: 33.9 g
Protein: 12.9 g
Fats: 21.3 g
Calories: 346.6 cal
