Tag: lunch ideas

Lunch & Dinner

Egg Pulao – Spiced One-Pot Rice with Boiled Eggs & Aroma

Puspa


🍳 When Eggs Meet Masala Rice, It’s a Perfect Midday Meal

If biryani feels too heavy but plain rice feels boring, say hello to Egg Pulao — a lightly spiced, fragrant rice dish cooked with whole spices, veggies (optional), and topped with golden boiled eggs.

It’s perfect for those “what to cook for lunch?” days, and it packs beautifully into tiffins too!


🛒 What You’ll Need (Serves 2–3):

1 cup basmati rice, washed and soaked 20 mins

4 boiled eggs, peeled

1 onion, thinly sliced

1 small tomato, chopped

1–2 green chilies, slit

1 tsp ginger-garlic paste

½ tsp turmeric

1 tsp red chili powder

1 tsp garam masala or pulao masala

Salt to taste

2 tbsp oil/ghee


Whole spices:

1 bay leaf, 2–3 cloves, 1 cinnamon stick, 2 green cardamoms




🍚 How to Make It – Simple, Fragrant & Filling

1. Fry the Eggs (Optional)

Make 2–3 shallow slits on the eggs. Fry in a little oil with turmeric + chili powder until golden. Set aside.

2. Cook the Masala Base

In the same pan, heat oil/ghee. Add whole spices.
Sauté onions until golden. Add ginger-garlic paste, green chilies, and cook for 2 mins.

Add tomatoes, turmeric, chili powder, and salt. Cook until tomatoes soften.

3. Add Rice & Cook Together

Add soaked rice and 2 cups water. Bring to a boil, then cover and simmer on low for 12–15 mins.

4. Add Eggs & Garnish

Place fried eggs on top once rice is nearly done. Let it rest 5 mins before fluffing.
Garnish with coriander and serve with raita or salad.



❤️ Why Egg Pulao Is a Lunch Hero

Quick, nutritious, and one-pot

Customizable — add peas, carrots, or skip veggies

No heavy masala, yet full of flavor

Because lunch deserves a little aroma too!

Lunch & Dinner

Matar Paneer – A Comforting Classic with Cottage Cheese & Peas

Puspa

🧀 Intro / Story Section:

If there’s one dish that feels both festive and familiar, it’s Matar Paneer. For me, it was always the “special sabzi” at home — reserved for weekends, guests, or good news.

There’s something nostalgic about the softness of paneer, the pop of peas, and the rich masala that clings to every bite. Served with soft roti or jeera rice, it’s the kind of meal that makes you slow down and savor.

This is my tried-and-true version — not too heavy, not too fancy, just right.

🍛 Matar Paneer Recipe

Serves: 3–4
Prep Time: 15 mins
Cook Time: 20 mins

🛒 Ingredients:

200g paneer, cubed

¾ cup green peas (fresh or frozen)

2 tbsp oil or ghee

1 onion, finely chopped

2 tomatoes, pureed

1 tsp ginger-garlic paste

½ tsp turmeric powder

1 tsp coriander powder

½ tsp red chili powder

½ tsp garam masala

Salt to taste

½ tsp kasuri methi (optional)

Water as needed

Fresh coriander leaves for garnish

👩‍🍳 Instructions:

1. Sauté Base:
Heat oil/ghee in a pan. Add chopped onions and sauté till golden. Add ginger-garlic paste and sauté till raw smell goes.

2. Cook Masala:
Add pureed tomatoes and all dry spices. Cook till the masala thickens and oil separates.

3. Add Peas & Water:
Add peas and a little water. Cover and cook till peas are tender (5–6 mins).

4. Add Paneer:
Gently stir in paneer cubes. Simmer for 3–4 mins. Add kasuri methi if using.

5. Garnish & Serve:
Top with fresh coriander and serve hot with roti, paratha, or rice.

💡 Tips:

Lightly sauté paneer cubes in ghee for more flavor (optional).

If using frozen peas, soak in warm water for 5 mins.

Adjust gravy thickness to your liking — keep it thick for roti or slightly thin for rice.

❤️ Closing Note:

Matar Paneer is that beautiful middle ground — rich enough for guests, easy enough for weekday dinners. Once you master it, it becomes your go-to when you want comfort on a plate.