Easy Paneer, Peppers & Cabbage Masala

cabbage paneer capsicum

Not sure if I’ve mentioned this before (I definitely have) but I love paneer! The beauty of this traditional Indian cheese is its sheer versatility. It’s mild in flavour and as a result absorbs spices particularly well. This recipe is an extremely quick and easy way of making a delicious and satisfying meal in minutes. It’s colourful, flavourful and filling and the crunchiness of the vegetables perfectly compliments the creaminess of the paneer…in essence this dish works! Give it a try and do share your thoughts with me.

photo 2

Serves 4-6

What we need:

2 tbsp olive oil
1 tsp cumin seeds
250g paneer, cut into 1″ cubes
2 cloves garlic, grated
1 green & 1 red capsicum, thinly sliced
1/2 onion, thinly sliced
1 cup thinly sliced cabbage
1/2 cup grated cheddar cheese
2 heaped tbsp tomato puree
1 tsp salt or according to taste
1 tsp ground ginger powder
1 tsp chilli powder
Handful fresh coriander

How we do:

  • Heat the oil in a non stick pan. Once hot, add the cumin seeds and when they begin to splatter, add the garlic and cook until slightly golden. Now add the paneer and cook for 2-3 minutes , stirring constantly until it turns golden brown.
  • Now add the capsicum, onion, cabbage and cheese. Mix well for 1-2 minutes. Now add the tomato puree, salt, ground ginger powder, chilli powder. Mix and cook for a further 3-5 minutes.
  • Sprinkle on fresh coriander and serve with chapatis or stuff with salad into a wrap.

Jeera Aloo (Cumin Potatoes)


There are so many different types of Indian potato dishes but I think this i, by far, one of my favourites. Jeera Aloo (also known as cumin potatoes), is one of the first dishes my Mum taught me how to cook just before I moved away to university, namely because it doesnt require much prep or cooking time. Great as a main or a side dish. Infact, I’ve recently started making chappati wraps stuffed with these potatoes and taking them to work with me. Little bit more snazzier than my regular, plain ol’ cheese & tomato sandwiches :). Check out the recipe and let me know how what you think!

Serves 4

What we need:
4 potatoes-roughly 1lb in weight (I prefer red potatoes but you can use any)
1 tsp salt or according taste
1/4 tsp paprika powder
1/2 tsp dried mango powder (amchur)
1/2 tsp garam masala
1 small red onion, thinly sliced
3 tbsp olive oil
1 tsp cumin seeds
1/2 tsp mustard seeds
pinch of asafoetida (optional)
10 curry leaves, chopped (optional)
handful fresh coriander, chopped

How we do:

  • Boil potatoes until cooked and tender. You can also cook them in a microwave for approx 12 minutes. Chop into even, bitesize pieces on a board.
  • Sprinkle salt, paprika, mango powder and garam masala evenly on the potatoes and mix well.
  • Heat oil in non stick wide pan or wok. Add cumin, mustard seeds, asafoetida, curry leaves. When they begin to sizzle, add the onions. Stir well and add the potoaoes.
  • Mix the pototoes and add the coriander.
  • You’re done! Serve with hot chapatis and enjoy.

Spicy Indian Chicken

This recipe came out of a massive cooking session I had on Sunday. I was feeling inspired and as a result made a plethora of dishes including paneer/mushroom masala, spicy potato patties and sweet, sticky Indian desserts like Gulab Jamun! The boys (my bro and pops) were particularly looking forward to the chicken dish and chowed down accordingly. Thus, I deemed it appropriate to share this recipe with you all :). As this is a dry chicken dish as opposed to a “curry”, it is best served with hot chappatis with some butter smeared on top-believe! Also, I cooked the chicken on the bone as I think that the chicken becomes more flavourful and is more tender cooked on the bone but that is personal preference so feel free to use boneless if that is what you like. Check out the recipe below, do comment and let me know how it goes for you!

Serves 4

What we need:
For the marination:-
500g chicken (on the bone or boneless cut into small pieces)
1tsp salt
1tsp black pepper
1tsp grated garlic
1tsp grated ginger
1/2tsp paprika
1/2tsp garam masala
handful fresh coriander
2 tbsp yoghurt

For the masala:
3 tbsp olive oil
1 tsp cumin seeds
4 cloves
4 peppercorns
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 green chilli, finely chopped
2tsp grated garlic
2tsp grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1/4 tin peeled plum tomatoes
Handful fresh coriander

How we do:
-Marinate the chicken in the ingredients listed under ‘marination’ above. Leave to marinate for one hour in the fridge
-In the mean time, you can make the masala. Begin by heating the oil in a pan. Once hot add the cumin seeds, cloves, peppercorns, cinnamon powder, bay leaf and star anise
-Once they begin to sizzle, add the onions and chilli and cook for 3-5 minutes until the onions turn a slight golden colour
-Now add the garlic and ginger. Mix and cook for 1-2 minutes
-Now add the salt, garam masala, turmeric powder and paprika. Mix well and cook for a couple of minutes
-Add the tomatoes, mashing them with the rest of the masala. Cook for a few minutes and add half of the coriander. When you see the oil separate from the masala, add the chicken
-Mix the chicken well with the masala and continue to do so for 3-5 minutes
-Place the lid on the pan and place on low heat. Let it simmer, stirring every five minutes until the chicken is tender and cooked all the way through (this usually takes 25-30 minutes)
-Use the rest of the coriander to garnish the chicken and serve hot with chappatis