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Welcome to my recipe blog! I document my adventures in the kitchen, my love for food, and my journey back to health through healthy cooking. Hope you have a nice stay!

Blue Curled Kale Saag Paneer (Stovetop & Instant Pot Recipes!)

Blue Curled Kale Saag Paneer (Stovetop & Instant Pot Recipes!)

Ingredients:

  • 1 16 oz package of grassfed paneer

  • 1 16 oz package of frozen blue curled kale

  • 1/2 10 oz. bag of fresh arugula or any other green

  • 1 can of diced tomatoes

  • 1 yellow onion chopped

  • 2-3 tbsp ghee or cooking oil of choice

  • 3-4 cloves garlic grated

  • 1 inch piece ginger grated

  • 1/2 tsp red chili powder

  • 1/2 tsp turmeric

  • 1 pinch of dried fenugreek leaves

  • 1/2-1 tsp salt

  • 1 tsp ground cumin powder

  • 1 tsp garam masala

  • 1/4 tsp black pepper

  • 1/2 can of full fat coconut milk

Instant Pot Instructions:

  1. Press the saute mode on your Instant Pot. Add in oil once heated, followed by onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.

  2. Add in diced tomatoes and continue to saute.

  3. Add in greens, salt and pepper. Mix well.

  4. Turn Instant Pot to High Pressure Cook for 12 minutes. Make sure pressure valve is set to sealing.

  5. In the meanwhile, take paneer chopped into 1 inch cubes and pan fry in 1 tbsp ghee on medium heat. Set aside.

  6. Once it’s done pressure cooking, turn valve to venting. Let all the pressure out.

  7. Open lid once pressure is fully released.

  8. Add in coconut milk and kasoori methi.

  9. Use an immersion blender and blend all of the items in the pot until creamy. If you don’t have an immersion blender, remove the content from the pot into a blender and blend until creamy.

  10. Add fried paneer into greens and fold into it slowly.

  11. Sprinkle additional red chili powder or paprika on top as a garnish/for color.

  12. Serve hot!

Stovetop Instructions:

  1. Place frozen kale and fresh greens in a pot on medium heat and add a little water until it begins to cook down/wilt

  2. In the meanwhile, place oil in a pan on medium heat. Add onions, cumin, turmeric, red chili powder, garam masala, garlic, and ginger and saute until onions are cooked down.

  3. Add in diced tomatoes and continue to saute.

  4. Add this mixture of onions/tomatoes to the pot of wilted greens and mix well.

  5. Add salt and pepper to taste into the pot, as well as coconut milk and dried fenugreek, and stir well.

  6. Use an immersion blender and blend all of the items in the pot until creamy. If you don’t have an immersion blender, remove the content from the pot into a blender and blend until creamy.

  7. Take paneer chopped into 1 inch cubes and pan fry in 1 tbsp oil in the same pan that was used for the onions/tomatoes.

  8. Add paneer into greens and fold into it slowly.

  9. Sprinkle additional red chili powder or paprika on top as a garnish/for color.

  10. Serve hot!

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