The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

Print

Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

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If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

Love Sanjana

The post Easy Paneer & Vegetable Tikkis appeared first on Sanjana.Feasts.

Use any pasta shape you want and don’t forget to season generously with sea salt and chilli flakes. Tender veggies balance out the richness of the sauce and chopped parsley adds a much welcome fresh factor.

What makes Creamy Saffron Vegetable Pasta a good stand-by dish?

The reason why this pasta recipe is one I always keep in my dinner rotation is because you can customise it so easily. Don’t have broccoli? Just throw some cauliflower in. If it’s asparagus season, pop those in instead of runner beans. A handful of sweetcorn can replace peas easily (especially if you have tinned), too. As a result, you can use whatever veggies you have to hand and still create a sensational meal. I’ve made this many times with squash like courgette, butternut and pumpkin and it’s delicious every time.

Will the saffron overpower the dish?

Not if you add a small amount. In this Creamy Saffron Vegetable Pasta, just enough saffron is used to infuse the cream and provide a delicate, musky flavour. Once the saffron turns the cream a lovely shade of daffodil, you know you’re on the right track.

What if I don’t have saffron?

The flavour of saffron is what gives this dish most of its character. Definitely get a box of good-quality saffron for your store cupboard, even if you only ever use it for this dish. Truthfully, a little goes a very long way and one box will last you ages.

How can I tell if my saffron is legit?

Always go to a reputable dealer or spice stockist.

To test if your saffron is real, soak a few strands in hot water. If yellow/orange dye comes off, leaving a white coloured strand then the saffron is bogus. This is a trick used by spice cons who use artificially-dyed corn husk fibres to replace the delicate saffron strands. They won’t have a musky aroma and will be of no use. What a mistak-er to make-er. Bin them and don’t buy the same ones again. I’ve made this mistake before.

American and Mexican saffron is not the same as genuine saffron. It is made from safflower and has the same colour and appearance, but no taste or smell. Again, a pointless purchase.

Once you find a genuine box/packet of good saffron, remember the brand and stick to it. In my opinion, Spanish ‘La Mancha’ saffron is the most wonderful (unless you happen to live near a pond full of saffron crocuses and pick your own). Do you think they do saffron P.Y.O’s? Maybe at Lakshmi Mittal’s pad.

How to make the most of your saffron

To get the most out of your saffron, place it in a bowl and microwave it on high for 10-15 seconds to lightly toast it and dry it out (be VERY careful and keep a watchful eye on it). Gently rub it through your fingers when you add it to your dish and it will release heaps of flavour and colour. Magic.

Ingredients you’ll need for this Creamy Saffron Vegetable Pasta

• Any pasta shape you like (I used bucatini)
• Olive oil
• Red onion
• Mushrooms (I used a mix of oyster, shiitake and shimeji)
• Frozen peas
• Runner beans or French beans
• Broccoli florets
• Saffron
• Vegetable stock (fresh or made with a stock cube)
• Chilli flakes
• Flat-leaf parsley
• Sea salt

What you need to do to

Print

Creamy Saffron Vegetable Pasta

Saffron and vegan cream are a match-made in heaven in this Creamy Saffron Vegetable Pasta. Who doesn’t love twirls of pasta with lots of fresh veggies? Yum!

Course Lunch, Main Course

Cuisine Italian

Keyword broccoli, pasta, saffron, vegan, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 300 g bucatini or any pasta shape of your choice
• 1 tbsp olive oil
• 1 red onion finely chopped
• 150 g mixed mushrooms
• 50 g broccoli florets
• 50 g frozen peas
• 50 g runner beans
• 12-14 strands saffron 1 large pinch
• 200 ml vegetable stock
• 300 ml dairy-free cream
• 1 tsp chilli flakes
• 1/2 tsp sea salt
• 1 tbsp flat leaf parsley chopped

Instructions

• Cook the pasta in a large pot of salty water according to packet instructions and drain.
• Heat the olive oil in a large saucepan. Sauté the onion until translucent and then add the mushrooms. Cook over a medium heat, stirring often to slightly brown the mushrooms.
• Add the broccoli, runner beans, peas, saffron and veg stock. Cook for 5 minutes.
• Pour in the cream and simmer very gently for 2-3 minutes. Sprinkle in chilli flakes, sea salt and chopped parsley.
• Add the cooked pasta to the pan and stir well to coat. Heat through until bubbling and serve immediately.

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Psst, if you like this recipe, you’ll love this Squash & Mascarpone Pasta.

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With Indian street food vendors popping up all over the UK, selling everything from Kati Rolls to Pau Bhaji, and Masala Dosa to Samosas, we’re becoming accustomed to having delicious Indian street food on tap… and we want it fast. Not only that; but it better be damn perfect too. Believe it or not, but I’ve heard students in King’s Cross complain there’s far too much tadka on top of their dosa chutney and ajwain in their samosa pastry. We’ve become a nation of Indian street food connoisseurs and it’s bloody brilliant.

Re-creating street food classics like these Bombay Sandwiches at home is so simple. Why wouldn’t it be? It’s a sandwich. But not just any sandwich. Traditional Bombay sandwiches consist of two pieces of bread with slices of boiled potato, mint and coriander chutney, onions, cucumber and tomatoes on sliced white bread, I’ve taken it a step further by adding a slice of flavour-packed toast slathered in green pistachio chutney to the middle, grilled paneer (because why the hell not), sliced gherkins (because I can’t deal with warm cucumbers, sorry) and then griddled the whole thing. It’s quite a mouthful but I reckon that’s the beauty of it.

I’ve never met another Indian who hasn’t used up leftover potato curry in toasted sandwiches the next day – it’s a no brainer. I like to think of it as the ultimate ‘Dad meal’. Quick, easy and perfect with green chutney on the inside or for dipping on the outside. Of course, a slice of cheese is optional but for me, that isn’t even worth thinking about.

Trust me when I tell you this is three layers of awesome you don’t want to miss out on.

Best Ever Bombay Sandwiches
Makes 2 sandwiches

6 slices bloomer bread – whole wheat or white
2 large potatoes, boiled, peeled and sliced thinly
2 x 60g paneer slices, try to cut them wide
2 red onions, thinly sliced
2 large tomatoes, thinly sliced
4 large pickled gherkins, thinly sliced
60g grated Cheddar
1 large avocado, sliced (optional)
Melted butter, for brushing the outsides of the bread

For the Coriander, Mint and Pistachio Chutney:

100g coriander
30g mint
2 small green chillies
6 shelled, unsalted pistachios
1 clove garlic
Juice of 1 lemon
½ tsp salt
3 tsp sugar
50ml groundnut oil

Method

1. Blitz all the ingredients for the chutney in a blender until smooth. Add a drop of water if necessary. The chutney should be the consistency of pesto.

2. Toast two slices of bread. Griddle the paneer on both sides.

3. Butter the outside of the bread and place buttered-side-down on a cold griddle. Spread some of the chutney on the top, lay over potato slices, red onions, tomatoes gherkins and a little bit of Cheddar.

4. Spread green chutney over both sides of one of the slices of toast. Place on top of your sandwich and repeat the layering process, this time adding the paneer. Take the final bread slice and spread green chutney on the inside and place chutney-side-down on the sandwich. Butter the outside of the top slice.

5. Repeat to make the other sandwich.

6. Griddle on both sides until golden, about 5 minutes.

Serve with crisps or masala chips, chai, limeade or beer and prepare to take the biggest bite of your life.

Love Sanjana

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This is not just any old wrap. This is a flavoursome, satisfying chapatti wrap filled with rich paneer, tangy lemon and mouth-watering spices. Seriously, M&S would be proud. These kati rolls are simple, filling and perfect for lunch or dinner. You can stuff them with anything you like, from scrambled paneer to Bombay potatoes.

Traditional kati rolls come from Kolkata where they are essentially a kebab wrapped in paratha. Just like sandwiches and wraps you’ll find all over the world, from gyros to banh mi, kati rolls are a street food favourite because they lend themselves to eating on-the-go – a must in any bustling city.

My take on kati rolls combines my passion for paneer bhurji (North Indian-style spiced, scrambled paneer) and hot chapattis. I figured if I was going to fill something with pure paneer and vegetables, I’d better use a chapatti rather than ghee-filled paratha. If you’re not bothered about the extra calories, I’d recommend you go the whole hog and wrap your bhurji in hot, buttery paratha. There’s nothing quite like it.

One of my favourite places to eat in London is at Payal Saha’s The Kati Roll Company which opened after the first store in New York City's eclectic Greenwich Village was such a success. If you’ve never been to the London shop, here’s the lowdown; it’s a tiny little café-style restaurant with no more than eight tables. The walls are plastered with vintage Bollywood posters and they play filmi hits you’re more likely to bop away to at a family wedding rather than the UK’s busiest shopping hotspot. My point is that I love the Achaari Paneer Kati Rolls here – it is where the inspiration for my Paneer Bhurji Kati Rolls came from. 

If you’re up for it, try making your own Homemade Paneer. It will make a huge difference to the final texture of the paneer. However, if you’re short of time, just use shop bought – all you need to do is mash it up with a fork.

I love to cook my Paneer Bhurji in butter – it adds a delicious richness to the juicy paneer and vegetables. A squeeze of lemon juice at the end plumps up the paneer and provides the perfectly-balanced tang you’re looking for in any good paneer dish.

Paneer Bhurji Kati Rolls
(Makes 8 rolls)

450g paneer, crumbled
50g butter
1 large red onion, diced finely
1 tsp cumin seeds
2 tbsp freshly-grated ginger
2 hot red chillies, chopped finely
½  green pepper, diced finely
Handful shredded red cabbage
Handful petits pois or peas
3 spring onions, sliced at an angle
½ tsp amchur powder
1 tsp garam masala
½ tsp turmeric powder
1 tsp salt
Juice of half a lemon
Fresh coriander, to garnish

8 chapattis or paratha
Salad leaves, to serve

Method

1. Melt the butter in a large pan and add the cumin seeds. Allow to sizzle a little bit, and then add the chopped red onions and red cabbage. Cook on a medium heat, stirring frequently until soft.

2. Next, add the ginger, chillies, pepper, petits pois, amchur powder, garam masala, turmeric powder and salt. Allow to cook for 5 minutes on a low heat.

3. Finish by adding the paneer and lemon juice. Cook this on a medium heat for around 5 minutes, stirring often. Don’t let this become too dry – you want the paneer to stay juicy for your kati rolls.

4. Garnish with fresh coriander and spring onions.

5. You can either serve the bhurji like a curry with hot chapattis or naan or you can make perfectly-portable kati rolls.

6. To make kati rolls, take a hot chapatti or paratha and put some filling inside. You can also add some fresh salad and chutney at this stage (I love Sriracha and green coriander chutney in these). Roll them up tightly and wrap with greaseproof paper.

Serve hot with cold lassi, beer or a steaming cuppa chai. 

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