Mouthwatering Veggie Delight: Indian Vegetarian Brunch Recipe

Allergens

Dairy (Paneer), Tree Nuts (Cashews)

Ingredients

• 200g Paneer, cubed
• 1 Medium
• sized onion, chopped
• 1 Bell pepper, sliced
• 4 Mushrooms, sliced
• 2 Tomatoes, diced
• 1/2 Cup Spinach, roughly chopped
• 1/2 Cup Fresh cilantro, chopped
• 1/4 Cup Cashews, roasted and unsalted
• 1 Tbsp Ginger, minced
• 1 Tbsp Garlic, minced
• 1 Tbsp Turmeric powder
• 1 Tbsp Coriander powder
• 1 Tsp Cumin seeds, whole
• 1 Tsp Red chili powder (optional)
• Salt, to taste
• Olive oil or ghee, for cooking

Instructions

1. Heat olive oil or ghee in a pan over medium heat. Add cumin seeds and allow them to sizzle for 30 seconds.
2. Add minced ginger and garlic, sautéing for 1 2 minutes until fragrant.
3. Stir in the turmeric, coriander, and red chili powder (if using). Cook for another minute.
4. Add the chopped onion and cook until it becomes translucent, about 5 minutes.
5. Incorporate the bell pepper and mushrooms, sautéing for another 3 4 minutes.
6. Add diced tomatoes, cashews, and paneer cubes to the pan. Mix well and cook for 7 8 minutes.
7. Season with salt and incorporate the chopped spinach. Cook until the vegetables are tender but not overcooked, about 2 3 minutes.
8. Finally, stir in half of the fresh cilantro and remove from heat.
9. Serve hot, garnished with the remaining cilantro and a drizzle of olive oil or ghee for added richness.

Chef’s Insight

Use high-quality spices and fresh ingredients for an authentic Indian flavor experience.

Notes

Feel free to add more vegetables or adjust the spice level according to personal preference.