Paneer Mash

Everyone has heard of potato mash. Make way. Here comes paneer mash, albeit a cooked one 😉 It is a great dish to add to any lunch/dinner. You can also pack it in your kid’s tiffin box with parathas/puris.


1 onion

1 tomato

200 gms paneer

1 tblsp salt

½ tblsp haldi

½ tblsp red chilli powder

1 tblsp oil


Paneer Mash

Paneer Mash

Chop the onions and tomatoes. Do not mix them. Keep aside. Heat oil in a pan. Add onions and sauté them. When they turn light pink, add tomatoes and cook for 4-5 mins. Mash paneer and add it to the pan along with salt, haldi and red chilli powder. Stir vigorously to mix the ingredients. Simmer for 5 mins.

This recipe can be used as stuffing for parathas. It can also be used as stuffing for grilled sandwiches.


Kadhai Veg

I will be honest here. I did not know a curry with this name existed….I never came across it in any restaurant before discovering it in Olive.

The tale goes like this. Sometimes it is not possible to cook dinner at home because both HD and I have hectic schedules so we end up ordering. Recently, we have been ordering a lot from a nearby restaurant called Olive. Though the menu is limited, the food is absolutely yummy. One day HD ordered a curry which was awesome…we were actually licking out fingers. And it was called Kadhai Veg. Now I searched all over the net for info on this one but there is nothing called kadhai veg. So I decided to replicate it with my own concoction of what a kadhai veg is supposed to taste like. Luckily, it was met with a big nod from HD 🙂


1 large onion

2 tomatoes

1 green chilli

1 inch piece of ginger

4-5 garlic cloves

2 cloves

1 ½ cm piece of cinnamon

1 cup cauliflower

1 cup carrots

½ cup beans

½ cup green peas

1 cup potato

1 cup paneer

2-3 tblsp oil

1 tblsp zeera

A pinch of hing

3 tblsp Salt

1 ½ tblsp Haldi

2 tblsp Dhaniya powder

1 tblsp Red chilli powder

2 tblsp Dry mango powder (amchur)

2 tblsp Gur (jaggery)

2 tsp garam masala

Scrumptious Kadhai Veg

Scrumptious Kadhai Veg

Dice the onion into large one square inch pieces. Keep aside. Cut the cauliflower, carrots, beans, paneer and potato into very small 1 cm pieces. Keep aside.

Grind the tomatoes, green chilli, ginger, garlic, cloves and cinnamon together to form puree. Heat oil in a pan and add zeera and hing. When zeera starts to splutter, add onions and fry till they turn light pink. Add the chopped vegetables and paneer. Add salt, haldi, dhaniya powder, red chilli powder and dry mango powder to it. Grate the gur on top of the curry and mix. Cook on high for 5 minutes. Cover and simmer for 15 minutes stirring at regular intervals. Add garam masala and serve hot.

The secret ingredients here are dry mango powder and jaggery which lend it their spicy sweet taste making the curry a winner.