Mint rice with chickpeas & roasted potatoes with mint feta sauce.
(4 servings)
Ingredients:
· 1 cup basmati rice
· 2 cups of chickpeas (tinned or boiled)
· 2 cups of tomato puree
· 3 table spoons of grated ginger
· 3 table spoons of chopped garlic
· ¼ cup of chopped onion
· 3 table spoons of chopped paprika
· 1 cup of mint leaves
· 2 table spoon chili flakes
· ¼ cup of shallots
· 3 table spoons olive oil
· salt, black pepper
· 3 table spoons lemon juice
Method:
· Cook the rice. In a pan add 1 ½ table spoon of olive oil. Add 1 table spoon of chopped garlic & ginger. Sauté, add shallots & sauté for a minute. Add 1 table spoon of paprika & chili flakes. Sauté for a minute. Add 1 cup of mint leaves. Sauté for a minute, add cooked rice, salt and black pepper. Keep it aside.
· In a pan add remaining olive oil, add garlic & ginger sauté. Add chopped paprika and chili flakes, sauté for a minute. Add tomato puree, boiled chickpeas, salt, black pepper & lemon juice. Cover it & cook for ten minutes. Keep it aside.
Ingredients for Paneer & potatoes
· 200 gm of baby potatoes
· 200 gm of paneer / tofu
· 2 table spoons of paprika
· 2 table spoons of chopped garlic
· ¼ cup of shallots
· 1 table spoon of fresh/dry rosemary
· 2 table spoons chili flakes
· 2 table spoons of lemon juice
· 2 table spoons of lemon zest
· handful of basil leaves
· 4 table spoons olive oil
· 4 table spoons curd
· 2 table spoons mustard sauce
· 2 table spoons of sesame seeds (optional)
Method:
· In a bowl add baby potatoes with the skin. Add 2 table spoons of olive oil, rosemary, chili flakes, 1 table spoon of lemon zest, 1 table spoon of paprika, 1 table spoon of lime juice & sesame seeds. Mix well and marinate for half an hour. Pre-heat oven at 180 degrees Celsius and bake it for 25 minutes.
· In another bowl add mustard sauce, curd, basil leaves, paprika, chili flakes, chopped garlic, lemon zest, shallots, salt, black pepper & lime juice. Mix well and marinate the paneer fingers in it for 20 minutes. Grill the paneer.
Ingredients for mint feta sauce:
· 200 gm of feta cheese
· 1 cup mint leaves
· 2 table spoon of lime juice
· ½ cup curd
· 3 table spoons of chopped garlic
· 2 table spoons chopped paprika
· 2 table spoons of chili flakes
· salt & black pepper
Method:
· In a blender add all the ingredients and make a smooth paste.
Assembling of the meal:
· In a platter arrange mint rice. Place chickpeas on the side. Arrange grilled paneer and roasted baby potatoes. Pour some mint feta sauce. Garnish with scallions & coriander leaves.
Ingredients & methods of Mint rice with chickpeas & roasted potatoes with mint feta sauce
Mint rice with chickpeas & roasted potatoes with mint feta sauce.
(4 servings)
Ingredients:
· 1 cup basmati rice
· 2 cups of chickpeas (tinned or boiled)
· 2 cups of tomato puree
· 3 table spoons of grated ginger
· 3 table spoons of chopped garlic
· ¼ cup of chopped onion
· 3 table spoons of chopped paprika
· 1 cup of mint leaves
· 2 table spoon chili flakes
· ¼ cup of shallots
· 3 table spoons olive oil
· salt, black pepper
· 3 table spoons lemon juice
Cook the rice. In a pan add 1 ½ table spoon of olive oil. Add 1 table spoon of chopped garlic & ginger. Sauté, add shallots & sauté for a minute. Add 1 table spoon of paprika & chili flakes. Sauté for a minute. Add 1 cup of mint leaves. Sauté for a minute, add cooked rice, salt and black pepper. Keep it aside.
· In a pan add remaining olive oil, add garlic & ginger sauté. Add chopped paprika and chili flakes, sauté for a minute. Add tomato puree, boiled chickpeas, salt, black pepper & lemon juice. Cover it & cook for ten minutes. Keep it aside.
Ingredients for Paneer & potatoes
· 200 gm of baby potatoes
· 200 gm of paneer / tofu
· 2 table spoons of paprika
· 2 table spoons of chopped garlic
· ¼ cup of shallots
· 1 table spoon of fresh/dry rosemary
· 2 table spoons chili flakes
· 2 table spoons of lemon juice
· 2 table spoons of lemon zest
· handful of basil leaves
· 4 table spoons olive oil
· 4 table spoons curd
· 2 table spoons mustard sauce
· 2 table spoons of sesame seeds (optional)
In a bowl add baby potatoes with the skin. Add 2 table spoons of olive oil, rosemary, chili flakes, 1 table spoon of lemon zest, 1 table spoon of paprika, 1 table spoon of lime juice & sesame seeds. Mix well and marinate for half an hour. Pre-heat oven at 180 degrees Celsius and bake it for 25 minutes.
· In another bowl add mustard sauce, curd, basil leaves, paprika, chili flakes, chopped garlic, lemon zest, shallots, salt, black pepper & lime juice. Mix well and marinate the paneer fingers in it for 20 minutes. Grill the paneer.
Ingredients for mint feta sauce:
· 200 gm of feta cheese
· 1 cup mint leaves
· 2 table spoon of lime juice
· ½ cup curd
· 3 table spoons of chopped garlic
· 2 table spoons chopped paprika
· 2 table spoons of chili flakes
· salt & black pepper
· In a blender add all the ingredients and make a smooth paste.