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sexyandcringe · 6 months ago

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Hopeless romantic

Part 1 ◇ Part 2 ◇ Part 3

Warnings: reader drinking (nothing serious though), mention of sexism by reader's parents.

Content: osamu x reader, Angst (to fluff in the next chapters), hurt/comfort

A/n: Guess the Song of Achilles reference! :)

It has been around three weeks since you last saw Osamu that day: you took your chance to scurry away when he went back into the kitchen briefly, leaving your payment to Tsumoto.

The memory of his embrace with another woman still lingered in your mind, but you were able to distract yourself with the hundreds of books on your shelf and the dogs in the shelter.

You took this time to explore other places in the city, from the cozy Indian restaurant near your workplace, where the taste of salty chapati mixed with matar paneer melted in your mouth like butter, to the Mexican fast food spot at the corner of the library, where you savoured the taste of chiles en nogada followed by elotes. Yet, nothing compared to Osamu’s handmade onigiris, the taste of his love surpassed any food you’ve ever tried.

You don’t believe he didn’t notice your absence, but it wouldn’t bother him that much, you assume, since you’re nothing more than a friendly regular.

Or at least, you used to be a regular.

Now you are just a girl who spends her days between work and shelter, occasionally going out to drink with the few friends you have. You know it’s wrong to use alcohol to dull the suffering, but sometimes it’s the only way to remind yourself that life still holds meaning, and that happiness, however fleeting, can be found.

But not going to Osamu’s restaurant has its consequences, like going to the grocery store to buy all the necessities to make a healthy meal and right now you are not exactly having fun doing all this.

When you were a child, your mother always told you to learn how to cook and clean because “someday you’ll have to do it for your future husband”, so, as an act of rebellion, you refused to learn anything other than the most basic dishes of your culture; this act of rebellion ended up biting your ass now because you are tired of eating the same basic things over and over again and you miss Osamu’s food.

You wander through the aisles, searching for the ingredients of the recipe you want to try.

it has been at least half an hour now and you’re meticulously selecting each item, trying to get the correct amount of food. You always tend to buy more than necessary, which ends up with you never using that specific product again and making it go to waste—like the honey syrup you bought for your pre-made pancakes that now sits untouched. You don’t even have time to eat breakfast most of the time.

You are trying to understand which vegetables are less decayed than others when someone approaches you slowly.

“That one will go bad in like 2 days.”

You startle at first, but you freeze completely the second you meet his eyes.

“Hey.” he smiles.

Oh my god oh my god oh my god, please why did he have to come here out of all the grocery stores in the city?

You tried to forget about him like an unwanted pest, avoiding all the places he could be at, you even chose a longer path home so you wouldn’t bump into him while he closed the restaurant. You are old and tired and so is your heart, it can scarcely bear the burden of yet another heartbreak.

You drew in a slow, steadying breath before replying.

“Hi Osamu, long time no see.” you try your best to beam at him, like nothing has touched you, like you don’t want to run away this instant, like you don’t want to scream at him and hurl all these vegetables at him because you hate him for shattering the last remnants of hope you had left in you.

Like you don’t love him at all.

You tend to buy more than necessary, just like you tend to let your feelings grow more than necessary, and then, then they stay there, growing and decaying at the same time, festering with pests and resentment.

“Yeah, because someone hasn’t been coming to my restaurant lately.” He remarked with a petty edge to his voice.

Well, you jumped into that one.

A nervous laugh leaves your lips, “I was just … busy. We got a few more dogs in the shelter and it’s been a little hectic.” your voice is barely a whisper, laden with the weight of your lies.

Coward, liar, ugly.

He nods in quiet understanding, picking a zucchini with a pristine surface, a stark contrast to your rotten life. “Take this one. What’re ya making?.”

You take the vegetable from his hands and place it in your bag, his kindness pressing against the walls you've erected around your fragile heart “I don’t know,” you sigh, “I'm trying to make some vegetarian lasagna, but I already know it's going to suck. I’m a terrible cook.”

“You can always learn, you know.” he counters, a playful smirk gracing his lips “I wasn’t born with a knife in my hand.”

You roll your eyes, pushing your cart forward. “I’m lazy. And I don’t have anyone to teach me in a fun way.”

“I could teach you. Although I'm not sure if I can do it ‘in a fun way’” he signs with his fingers, “you won't die of boredom, I guess?”

“I’m always having fun with you, Osamu.” And it’s true.

“That’s crazy considering that you haven’t come to meet me in three weeks.”

“Oh god, you’re so petty!”

“Hell yeah, I am!”

You stare at each other before bursting into loud giggles; his eyes crinkle as he looks at you and you try so hard to ignore the warmth of your cheeks.

(and the warmth in your chest).

You are not used to being loved but you are used to love, and you can’t help wanting to stay around those you love, can’t ignore the tugs of your heartstrings. You know it will only end up in heartache and you are already regretting what’s coming out of your mouth, but you can’t stop it.

“Well? Will you teach me then?”

He smiles, and his face is like the sun.

Reblogs are really appreciated!

Tag: @lees-chaotic-brain

#osamu x reader #osamu comfort #haikyuu x reader #haikyuu comfort #osamu angst #haikyuu angst #osamu fluff #haikyuu fluff #osamu miya

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ask-ciaphas-cain · 14 days ago

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As a professional AuHD haver, I think that before any recipe can call itself "quick and easy" it needs to be made by at least one neurodivergent person and one person with an illness or disability that limits the amount of work they can do in a kitchen.

Caramelizing onions is NOT quick and easy. Having to chop and prepare more than one kind of vegetable (some days even ONE vegetable) is NOT quick and easy. Having to make sure there's no bad textured fats and tendons in the chicken thighs is NOT easy. I'm just going to name and shame the New York fucking Times for calling matar paneer a quick weeknight dish ok.

To me, quick and easy is a bunch of things I can throw in a pot or pan and leave alone with minimal oversight and minimal cleaning up afterwards. I can count on one hand how many recipes I've found that are actually quick and easy.

Never mind the grocery shopping, which can be its own separate post.

#i made an actual quick and easy thing tonight #graham cracker pumpkin bread is actually quick and easy to make #why do we have to come up with dinner every goddamn night

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cookingmaharaja · 2 years ago

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Matar Paneer recipe

Making Matar paneer is a popular Indian dish made with green peas (matar) and paneer (Indian cottage cheese) cooked in a tomato-based gravy. Here is a simple recipe for making Matar Paneer:Ingredients:1 cup paneer, cubed1 cup green peas Read more

#paneer #cooking recipes #Cooking food recipes #indian food #Paneer tikka #Gujarati Food Cooking #Indian cooking #Cooking Maharaja

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indianfoodinusa · 1 year ago

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INDIAN FOODS IN USA

Hi Readers, welcome to indianfoodinusadotcom, Here you can learn all about Indian foods, recipes and all about INDIAN FOOD like {ABOUT INDIAN FOOD}

{HISTORY}

{VEDIC AGES}

{ANTIQUITY}

{FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE}

{MIDDLE AGE OF 16th CENTURY}

{COLONIAL PERIODS}

{INGREDIENTS}

{RECIPES}

LIKE (a) chicken Biryani (b) mutton biryani (c)Butter chicken (d) chicken tikka masala (e) veg biryani (f) Palak paneer (g) Matar paneer (h) chutneys, AND Many more.

ABOUT INDIAN FOOD in USA

You will get know more about the best restaurants Around the world

INDIAN FOOD consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits.

Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices.

Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India.

INDIAN FOOD has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery.

Spices were bought from India and traded around Europe and Asia. INDIAN FOOD has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

HISTORY OF INDIAN FOOD NON-VEGETARIAN

INDIAN FOOD reflects an 8,000-year history of various groups and cultures interacting with the Indian subcontinent, leading to a diversity of flavors and regional cuisines found in modern-day India. Later, trade with British and Portuguese influence added to the already diverse INDIAN FOOD.

After 9000 BCE, the first period of indirect contact between the Fertile Crescent and Indus Valley civilizations seems to have occurred due to the Neolithic Revolution and the diffusion of agriculture. Around 7000 BCE, agriculture spread from the Fertile Crescent to the Indus Valley, and wheat and barley began to be grown. Sesame and humped cattle were domesticated in the local farming communities.

Mehrgarh is one of South Asia's earliest sites with evidence of farming and herding. From circa 4500 to 1900 BC the rulers of Lower Mesopotamia were Sumerians who spoke a non-Indo-European and non-Semitic language, may have initially come from India and may have been related to the original Dravidian population of India.

By 3000 BCE, turmeric, cardamom, black pepper and mustard were harvested in India.

From Around 2350 BCE the evidence for imports from the Indus to Ur in Mesopotamia have been found, as well as Clove heads which are thought to originate from the Moluccas in Maritime Southeast Asia were found in a 2nd millennium BC site in Terqa. Akkadian Empire records mention timber, carnelian and ivory as being imported from Meluhha by Meluhhan ships, Meluhha being generally considered as the Mesopotamian name for the Indus Valley Civilization.

VEDIC AGE

VEGETARIAN

The ancient Hindu text Mahabharata mentions rice and vegetable cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works, such as Yājñavalkya Smṛti. Ayurveda, ancient Indian system of wellness, deals with holistic approach to the wellness, and it includes food, dhyana (meditation) and yoga.

ANTIQUITY

Early diet in India mainly consisted of legumes, vegetables, fruits, grains, dairy products, and honey.

Staple foods eaten today include a variety of lentils (dal), whole-wheat flour (aṭṭa), rice, and pearl millet (bājra), which has been cultivated in the Indian subcontinent since 6200 BCE.

Over time, segments of the population embraced vegetarianism during the Śramaṇa movement while an equitable climate permitted a variety of fruits, vegetables, and grains to be grown throughout the year.

A food classification system that categorised any item as saatvic, raajsic, or taamsic developed in Yoga tradition. The Bhagavad Gita proscribes certain dietary practices.

Consumption of beef is taboo, due to cows being considered sacred in Hinduism.[14] Beef is generally not eaten by Hindus in India except for Kerala, parts of southern Tamil Nadu and the north-east.

PICKLES

FOOD MENTIONED IN ANECIENT INDIAN SCRIPTURE

While many ancient Indian recipes have been lost in history, one can look at ancient texts to see what was eaten in ancient and pre-historic India.

Barley—(known as Yava in both Vedic and Classical Sanskrit) is mentioned many times in Rigveda and other Indian scriptures as one of the principal grains in ancient India

Betel leaf—primary use is as a wrapper for the chewing of areca nut or tobacco, where it is mainly used to add flavour; may also be used in cooking, usually raw, for its peppery taste

Breadfruit—fritters called jeev kadge phodi in Konkani or kadachakka varuthath in Malayalam are a local delicacy in coastal Karnataka and Kerala

Chickpeas—popular dishes are made with chickpea flour, such as mirchi bajji and mirapakaya bajji

Curd—a traditional yogurt or fermented milk product, originating from the Indian subcontinent, usually prepared from cow's milk, and sometimes buffalo milk, or goat milk

Figs —cultivated from Afghanistan to Portugal, also grown in Pithoragarh in the Kumaon hills of India; from the 15th century onwards, also grown in areas including Northern Europe and the New World

Ghee—a class of clarified butter that originated in ancient India, commonly used in the Indian subcontinent, Middle-Eastern cuisine, traditional medicine, and religious rituals

Grape wine —first-known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya

Honey —the spiritual and supposed therapeutic use of honey in ancient India was documented in both the Vedas and the Ayurveda texts

Mango—the Jain goddess Ambika is traditionally represented as sitting under a mango tree

Mustard —brown mustard is a spice that was cultivated in the Indus Valley civilization and is one of the important spices used in the Indian subcontinent today

Pomegranate—in some Hindu traditions, the pomegranate (Hindi: anār) symbolizes prosperity and fertility, and is associated with both Bhoomidevi (the earth goddess) and Lord Ganesha (the one fond of the many-seeded fruit)

Rice—cultivated in the Indian subcontinent from as early as 5,000 BC

Rice cake—quite a variety are available

Rose apple—mainly eaten as a fruit and also used to make pickles (chambakka achar)

Saffron —almost all saffron grows in a belt from Spain in the west to Kashmir in the east

Salt —considered to be a very auspicious substance in Hinduism and is used in particular religious ceremonies like house-warmings and weddings; in Jainism, devotees lay an offering of raw rice with a pinch of salt before a deity to signify their devotion, and salt is sprinkled on a person's cremated remains before the ashes are buried

Sesame oil —popular in Asia, especially in Korea, China, and the South Indian states of Karnataka, Andhra Pradesh, and Tamil Nadu, where its widespread use is similar to that of olive oil in the Mediterranean

Sorghum—commonly called jwaarie, jowar, jola, or jondhalaa, sorghum is one of the staple sources of nutrition

Sugar—produced in the Indian subcontinent since ancient times, its cultivation spread from there into modern-day Afghanistan through the Khyber Pass

Sugarcane—the earliest known production of crystalline sugar began in northern India; the earliest evidence of sugar production comes from ancient Sanskrit and Pali texts

Turmeric —used widely as a spice in South Asian and Middle Eastern cooking

Middle Ages to the 16th Century

VEG DUM BIRYANI

During the Middle Ages, several Indian dynasties were predominant, including the Gupta dynasty. Travel to India during this time introduced new cooking methods and products to the region, including tea.

India was later invaded by tribes from Central Asian cultures, which led to the emergence of Mughlai cuisine, a mix of Indian and Central Asian cuisine. Hallmarks include seasonings such as saffron.

Colonial Period

The Portuguese and British during their rule introduced cooking techniques such as baking, and foods from the New World and Europe.

The new-world vegetables popular in cuisine from the Indian subcontinent include tomato, potato, sweet potatoes, peanuts, squash, and chilli. Most New World vegetables such as sweet potatoes, potatoes, Amaranth, peanuts and cassava based Sago are allowed on Hindu fasting days. Cauliflower was introduced by the British in 1822. In the late 18th/early 19th century, an autobiography of a Scottish Robert Lindsay mentions a Sylheti man called Saeed Ullah cooking a curry for Lindsay's family. This is possibly the oldest record of INDIAN FOOD in the United Kingdom.

INGREDIENTS

Staple foods of INDIAN FOOD include pearl millet (bājra), rice, whole-wheat flour (aṭṭa), and a variety of lentils, such as masoor (most often red lentils), tuer (pigeon peas), urad (black gram), and moong (mung beans). Lentils may be used whole, dehusked—for example, dhuli moong or dhuli urad—or split. Split lentils, or dal, are used extensively, Some pulses, such as channa or cholae (chickpeas), rajma (kidney beans), and lobiya (black-eyed peas) are very common, especially in the northern regions. Channa and moong are also processed into flour (besan).

Many Indian dishes are cooked in vegetable oil, but peanut oil is popular in northern and western India, mustard oil in eastern India, and coconut oil along the western coast, especially in Kerala and parts of southern Tamil Nadu, Gingelly (sesame) oil is common in the south since it imparts a fragrant, nutty aroma.

In recent decades, sunflower, safflower, cottonseed, and soybean oils have become popular across India, Hydrogenated vegetable oil, known as Vanaspati ghee, is another popular cooking medium, Butter-based ghee, or deshi ghee, is used commonly.

Many types of meat are used for Indian cooking, but chicken and mutton tend to be the most commonly consumed meats. Fish and beef consumption are prevalent in some parts of India, but they are not widely consumed except for coastal areas, as well as the north east.

The most important and frequently used spices and flavourings in INDIAN FOOD are whole or powdered chilli pepper (mirch, introduced by the Portuguese from Mexico in the 16th century), black mustard seed (sarso), cardamom (elaichi), cumin (jeera), turmeric (haldi), asafoetida (hing), ginger (adrak), coriander (dhania), and garlic (lasoon).

One popular spice mix is garam masala, a powder that typically includes seven dried spices in a particular ratio, including black cardamom, cinnamon (dalchini), clove (laung), cumin (jeera), black peppercorns, coriander seeds and anise star.

Each culinary region has a distinctive garam masala blend—individual chefs may also have their own. Goda masala is a comparable, though sweet, spice mix popular in Maharashtra. Some leaves commonly used for flavouring include bay leaves (tejpat), coriander leaves, fenugreek (methi) leaves, and mint leaves. The use of curry leaves and roots for flavouring is typical of Gujarati and South INDIAN FOOD.

#restaurants #restaurant #foods #recipe #recipes #food blog #food recipes #today on tumblr

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sakhshimandal · 20 days ago

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Protein-Rich Indian Vegetarian Foods for Daily Nutrition

For vegetarians in India, ensuring adequate protein intake can sometimes be a challenge, especially since many traditional Indian meals are rich in carbohydrates but may not provide enough protein. However, Indian cuisine is full of vegetarian ingredients that are excellent sources of plant-based protein. Incorporating protein-rich Indian veg food into your daily diet is essential for maintaining muscle mass, promoting healthy metabolic functions, and supporting overall health. Here’s a guide to some of the best protein-rich vegetarian foods in Indian cuisine that can boost your daily nutrition.

1. Lentils and Legumes (Dal)

Lentils, commonly referred to as dal, are staples in Indian cuisine and are among the best sources of plant-based protein. Lentils like moong, masoor, urad, and toor dal are rich in protein and fiber, making them essential for a balanced diet. A single serving of cooked lentils (about 100 grams) provides approximately 9 grams of protein. Lentils are also low in fat and high in complex carbohydrates, which help in maintaining energy levels throughout the day.

Dal is an incredibly versatile dish that can be enjoyed in many ways—whether as a simple dal curry, dal fry, or paired with rice or roti. Including lentils in your diet regularly ensures a steady intake of essential amino acids, contributing to overall protein intake.

2. Chickpeas (Chana)

Chickpeas, or chana, are another powerhouse of protein-rich Indian veg food. Both black chickpeas (kala chana) and white chickpeas (kabuli chana) are high in protein, providing about 19 grams of protein per 100 grams. Chickpeas are also loaded with fiber, iron, and other vital nutrients, making them a nutritional boon for vegetarians.

Popular dishes like chana masala or chole offer a delicious way to consume chickpeas, and they can also be added to salads, made into hummus, or roasted as a crunchy snack. These dishes are easy to prepare and can be enjoyed as part of a balanced meal.

3. Paneer (Indian Cottage Cheese)

Paneer is a favorite ingredient in Indian vegetarian cuisine and a fantastic source of protein. It is especially beneficial for those looking for a dairy-based protein option. One hundred grams of paneer contains around 18 grams of protein, making it one of the highest protein-rich vegetarian options.

Paneer can be cooked in a variety of ways, including in curries like palak paneer or matar paneer, grilled as tikka, or even scrambled for a quick snack. It’s an excellent addition to a high-protein diet, especially for those who are trying to build muscle or maintain a healthy weight.

4. Quinoa

Although not traditionally Indian, quinoa has become a popular addition to the Indian vegetarian diet due to its high protein content. Quinoa is a complete protein, meaning it contains all nine essential amino acids that the body needs. A 100-gram serving of cooked quinoa provides about 4 grams of protein.

Quinoa can easily be incorporated into Indian meals as a substitute for rice, added to salads, or used in pulao and upma recipes. Its versatility and high protein content make it a valuable addition to the list of protein-rich Indian veg food.

5. Soya Products

Soybeans and soy-based products like tofu and soy chunks are excellent sources of protein for vegetarians. Soy chunks, in particular, contain around 52 grams of protein per 100 grams, making them one of the richest sources of plant-based protein available.

Soya is highly versatile and can be added to curries, stir-fries, or even kebabs. Tofu, which is sometimes referred to as bean curd, can be used as a substitute for paneer in various dishes and provides about 8 grams of protein per 100 grams.

6. Green Peas

Green peas (matar) are another great addition to a protein-rich vegetarian diet. Peas provide around 5 grams of protein per 100 grams and are also rich in fiber, vitamins, and antioxidants. Green peas are commonly used in Indian dishes like matar paneer, aloo matar, and pulao.

Not only do green peas enhance the flavor and texture of dishes, but they also add a boost of protein that can help meet daily nutritional requirements.

7. Nuts and Seeds

Nuts and seeds such as almonds, walnuts, chia seeds, and flaxseeds are dense sources of protein, healthy fats, and fiber. While they may not be consumed in large quantities like other protein-rich foods, they are an excellent supplement to the diet.

Sprinkle them over salads, yogurt, or include them in smoothies for a quick and easy protein boost. Chia seeds, for instance, provide about 17 grams of protein per 100 grams, making them a perfect addition to any vegetarian diet.

Conclusion

Incorporating protein-rich Indian veg food into your daily meals is easier than you might think. With a variety of lentils, legumes, dairy products like paneer, and protein-packed ingredients such as chickpeas, soy products, and quinoa, Indian cuisine offers an abundance of vegetarian options to meet your protein needs. By focusing on a balanced diet rich in plant-based protein, you can ensure that you maintain your health and energy levels, even on a vegetarian diet.

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twnenglish · 6 months ago

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The Most Famous Indian Dishes Captivating the World: Let's go on a journey of taste!

Indian cuisine has undergone a remarkable transformation from being a local delight to achieving global recognition as one of the most diverse and flavorful culinary traditions in the world. With its rich tapestry of flavors, aromatic spices, and vibrant colors, Indian dishes have transcended borders, captivating food enthusiasts and earning a well-deserved place on international menus.

From the bustling streets of Mumbai to upscale restaurants in New York City, the allure of Indian cuisine continues to grow, offering a tantalizing journey for the taste buds. As we embark on a culinary adventure to explore the most famous Indian dishes captivating the world, it's evident that these culinary gems represent more than just food – they embody centuries of tradition, cultural diversity, and culinary innovation.

Join us as we delve into the rich history and timeless appeal of iconic Indian dishes like Butter Chicken, Chicken Tikka Masala, Biryani, Samosas, Dosa, Naan, Matar Paneer, Rasgulla, and Jalebi, discovering the fascinating stories, flavor profiles, and global impact of each culinary masterpiece.

From the streets of Delhi to the shores of distant continents, Indian cuisine's journey is a testament to its enduring legacy and universal appeal, inviting food lovers everywhere to savor the magic of its flavors and embrace the spirit of culinary exploration.

As you explore this blog post, you'll gain a deeper appreciation for the vast culinary landscape of India and the reasons why Indian food has captured hearts (and stomachs) around the globe.

The rich tapestry of Indian cuisine reflects the country's cultural diversity and culinary heritage, offering a kaleidoscope of flavors, textures, and aromas that tantalize the senses. As Indian restaurants proliferate in cities across the globe, the popularity of Indian dishes continues to soar, with food lovers seeking out authentic flavors and traditional recipes from the subcontinent.

Let's embark on a gastronomic journey to explore the most famous Indian dishes that have transcended borders and gained widespread acclaim on the international stage.

The Most Famous Indian Dishes around the world: A Culinary Journey

Butter Chicken: A Global Craving with a Rich Indian Heritage

Butter chicken, or Murgh Makhani, has transcended its origins in Delhi's kitchens to become a global culinary icon. This dish's popularity is no accident – it's a symphony of textures and flavors that caters to a wide range of palates.

#indiandishes #sustainability #indianheritage #butterchicken

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spyranretailar · 7 months ago

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Make Punjabi Style Shahi Matar Paneer Recipe at Home

Welcome, Spyran Shoppers, to another exciting culinary adventure! Today, we're diving into the heart of Punjab to uncover the rich flavors of Shahi Matar Paneer. If you're ready to tantalize your taste buds with this royal treat, stay tuned as we guide you through the steps to recreate this masterpiece in your own kitchen.

Ingredients You'll Need:

Paneer: 250 grams, cubed

Green Peas (Matar): 1 cup, boiled

Onion: 2 large, finely chopped

Tomatoes: 3 medium, pureed

Ginger-Garlic Paste: 1 tablespoon

Cashew Nuts: 10-12 pieces, soaked in water

Kitchen King Masala: To add that authentic Punjabi flavor!

Cream: 2 tablespoons

Butter or Ghee: 2 tablespoons

Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed

Salt: To taste

Sugar: 1 teaspoon (optional, for balancing flavors)

Water: As needed

Let's Get Cooking:

Prepare the Gravy:

Heat butter or ghee in a pan. Add chopped onions and sauté until golden brown.

Add ginger-garlic paste and cook for a minute until the raw aroma fades away.

Now, add the tomato puree and cook until the oil separates from the masala.

While the tomatoes cook, drain the soaked cashew nuts and grind them into a smooth paste.

Add the cashew paste to the tomato-onion mixture and cook for another 2-3 minutes.

Now, it's time to bring in the star of the show – Spyran's Kitchen King Masala! Sprinkle 2 teaspoons (adjust to taste) into the gravy and mix well. Let it cook for a minute to allow the flavors to meld.

Create the Shahi Base:

Lower the heat and stir in the cream. Mix until well incorporated.

Add salt to taste and a pinch of sugar if you prefer a slightly sweet undertone in your Shahi Matar Paneer.

Toss in the boiled green peas (matar) and let the gravy simmer for a couple of minutes.

Introduce the Paneer:

Gently add the paneer cubes to the simmering gravy. Be careful not to break them.

Sprinkle crushed Kasuri Methi over the paneer. This adds a delightful aroma and flavor to the dish.

Give everything a gentle stir, ensuring the paneer and peas are coated in the creamy Shahi goodness.

Finishing Touches:

If the gravy seems too thick, adjust the consistency by adding a splash of water.

Let the Shahi Matar Paneer simmer for another 3-4 minutes on low heat, allowing the flavors to meld together beautifully.

Serve and Enjoy:

Your Punjabi Style Shahi Matar Paneer is now ready to be savored!

Garnish with a drizzle of fresh cream and a sprinkle of chopped coriander leaves for that extra dash of freshness.

Serve hot with fluffy naan, steamed rice, or your favorite Indian bread.

#India #Gujarat #Kitechenking #Shahi Matar Paneer

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