Lunchbox Idea 24
Short Break : Choley and Puri
Lunch : Palak Paneer, Jeera Rice and Pomegranate arils
Prep work for previous evening
1. Wash the spinach leaves well and allow to dry under the fan before chopping and storing in an air tight container. Keep it in the refrigerator.
2. Soak the chickpeas [2 cups] in water for 6-8 hours or overnight. [ To save even more time, you may finish pressure cooking the chickpeas too. Store refrigerated once cooled]
3. Knead a stiff dough for the puri. Cling wrap and place in an air tight box. Refrigerate. [Alternately coat with a little oil before refrigerating to avoid the dough from drying out]
Here’s the recipe link to make a delicious palak paneer with ease.
Note: Start off the menu with blanching the chopped spinach so that you have enough time to allow it to cool down before making the puree.
1. Pressure cook 2 cups of soaked chickpeas, with just enough water to submerge them, for 30-45 minutes [8-10 whistles] or until the chickpeas are well cooked.
*Rinse the chickpeas and use fresh water for cooking
* You may add a piece of ginger and a pinch of turmeric to add some flavour.
* Adding salt would fasten the pressure cooking process a bit. But do remember to adjust the quantity of salt in the masala if you have added salt while pressure cooking .
2. Grind 4 large chopped tomatoes, 2 chopped onions and 2 chopped green chillies together.
3. Heat 1 tbsp of oil in a wok.
4. Add 2 tsps of jeera/ cumin seeds and 1 tsp of ginger paste/grated ginger.
5. Saute for about half a minute.
6. Add 1 tsp punjabi pindi choley masala [here’s the recipe link], 1 tsp dhania powder, 1 tsp turmeric powder and salt to taste. Stir well.
*You may skip the pindi choley masala and add some garam masala and a little bit of kashmiri lal mirch powder instead.
7. Add the pureed tomato-onion-chilli mixture.
8. Allow it to cook well until the oil begins to separate and masala becomes nice and thick.
9. Add the cooked chickpeas and mix well.
*I wanted the choley to be slightly dry so I strained the liquid the chickpeas were cooked in. You may add it to adjust the gravy consistency to your liking.
10. Cook for about 2 minutes. Stir well to mix the masala and chickpeas well.
11. Garnish with chopped coriander.
Note: Prepare the masala while the chickpeas are being pressure cooked, to save time.
Simple Jeera Rice
1. Pressure cook 1 cup of basmati rice with 1.5 cups of water for one whistle.
2. Once the pressure comes down, open the lid and allow the steam to escape.
3. Allow to cool for a few minutes before using a fork to separate the grains lightly.
4. Tadka : Heat 1 tbsp of ghee, add cumin seeds. Once it splutters add chopped coriander and salt to taste.
5.Mix with the cooked rice and serve.
This lunchbox menu looks like quite a feast doesn’t it? But yet, it packs quite a bit of protein [chickpeas and paneer], leafy greens and some fruit too. Healthy, wholesome and tasty. Hope to see you try it soon.
Here’s another Lunchbox idea you would enjoy.