Cauliflower Rice:
Grate one head of cauliflower.
Heat a tsp of coconut oil in a non stick pan and add just less than a quarter tsp of jeera.
Add the cauliflower and fry don’t leave it keep an eye make sure you stir so that it does not stick. I fry it for 5-6min as I like a bit of texture. I added a pinch of turmeric to give it a yellow colour.
Paneer Chutney
Grate six tomatoes
Chop 3 cloves of garlic finely
Chop 3 green chilies roughly
Chop 1 long red chilli in circles.
Chop half an onion
In a pan heat 2 tablespoons of coconut oil.
Add 1/4 tsp of cumin,fennel seeds coriander seeds and fry
Add 2 cardamom pods
A stick of cinnamon
Add the chillies
Now add 1 tsp chilli powder and 2 tsp masala plus a pinch of turmeric. Stir well.
Add a tsp of ginger and garlic paste.
Salt to taste
Add the tomatoes and stir along with 2 tablespoons of tomatoe paste.
Cook for 10min
Add the Paneer it must be full fat. I buy mine as it saves time. Cook for 3 mins
Now add the pepper and add coriander stir gently to coat the sauce switch the pan as the residual heat will cook the peppers.
Spinach
Chop and wash two bags of spinach
Chop half an onion
Roughly chop 2 cloves of garlic
In a pan add a tablespoon of coconut oil
Add a pinch of cumin and onions and fry now add half a tomatoe and the garlic
Add the spinach and cook until water dries out.
I add very less salt because spinach wilts.
Prepared, tried and tested by: Neerasha Singh
