Saturday, 1 February 2014

Paneer Rajma Masala with Quinoa

The million dollar question always seems to be: What's for dinner tonight? I think I ask myself that at least four times a week! I know there are a lot of people out there that do meal prep for the week on Sundays...I'd like to be one of those people, but Sunday usually comes and goes without it happening. This leaves me staring into the fridge at about 5 pm every afternoon trying to think about what I can make that's quick and can fit into my busy schedule.
Tonight I decided to make Paneer rajma masala with quinoa. Sounds like a lot of work, but it doesn't take more than thirty minutes and it is delicious! If you like spicy flavourful dishes with lots of garlic, this is a meal you definitely want to try out.

1 cup quinoa
1 1/2 small red onions sliced thinnly lengthwise
4 cloves of garlic minced
375 g paneer cubed
1 can kidney beans
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1-2 chilli peppers diced
1 teaspoon salt
2 tablespoons olive oil
1 cup water as needed


Cook quinoa according to package directions.

Place the onions in a medium sized non stick skillet on medium heat with one teaspoon of olive oil. Stir fry the onions for a couple of minutes until the colour starts to fade. Add your garlic and cumin seeds, if you find that the garlic is sticking to the pan add 1/3 cup of water to prevent sticking.

Once your garlic has slighlty browned, throw in your kidney beans, turmeric, garam masala, chilli peppers and salt. You can continue to add water as your mixture becomes dry. In a separate non stick frying pan add your one tablespoon of olive oil and cubed paneer. Stir fry until the paneer has lightly browned. Once the paneer is done, toss it into your kidney bean mix and stir the mixture until everything is well coated.


Serve the paneer rajma masala with the quinoa and plain yogurt. Enjoy!