Food!!!

  Hebbars Kitchen - Indian Veg Recipes | Vegetarian Indian Recipes blog

  https://thefoodietakesflight.com/cashew-tofu-stir-fry/#recipe

 https://thefoodietakesflight.com/basil-fried-rice/#recipe

https://tastesbetterfromscratch.com/crispy-bean-and-cheese-burritos/#recipe  (double)     https://cookieandkate.com/ 2016/enchilada-sauce-recipe/  (double)

Ingredients : . 2 blocks of paneer 1 can of coconut milk 1 can of chopped tomatoes 1 onion – finely chopped 2-3 garlic cloves – minced 2 tsp of turmeric powder 1 tsp of chilli powder 2 tsp of curry powder Salt to taste Steps: Add a dash of oil to a large pan and once hot add in the chopped onion.  F ry the onion gently for 3-4 minutes until it starts to caramelised.  Add in all the spices + the garlic cloves.  Cook for another minute and continue stirring to avoid burning. Add a dash of water to prevent from sticking.  Add in the <protein.>, coconut milk and tinned tomatoes.  Mix everything together, add bit of boiling water just to enough to cover the chickpeas.  Put the lid on an cook on a low heat for 20-25 minutes. Serve with some rice and veggies. To serve: rice and veggies of your choice