Achari Paneer Quinoa Khichdi: Flavorful & Healthy Vegetarian Recipe
7 hours 30 minutes
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About Achari Paneer Quinoa Khichdi: Flavorful & Healthy Vegetarian Recipe
This Achari Paneer Quinoa Khichdi is a delicious and healthy vegetarian meal, perfect for a satisfying lunch or dinner. Combining the protein-packed power of quinoa and moong dal with the tangy zest of achari spices and creamy paneer, this recipe offers a delightful fusion of flavors and textures.The recipe is easy to follow, even for beginner cooks, and offers a unique twist on traditional khichdi. The aromatic spices like cumin and asafoetida elevate the dish, creating a truly unforgettable culinary experience.It's a fantastic choice for health-conscious individuals seeking a flavorful and nutritious meal that's both quick to prepare and incredibly satisfying. Prepare to be amazed by this simple yet extraordinary dish!
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Recipe Time & More
Prep7 hours
Cook30 minutes
Total7 hours 30 minutes
Ingredients
For the Quinoa Khichdi
- 3/4 cup Quinoa rinsed, soaked overnight
- 1/4 cup Mung Bean rinsed, split yellow mung beans, yellow
- 2 tbsp Ghee clarified butter
- 1 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 1 Chili finely chopped, green
- 1/2 tsp Ginger grated fresh ginger
- 1/4 tsp Turmeric Powder haldi
- 1 tsp Salt or to taste
- 1/2 cup Carrot finely chopped
- 1/2 cup Cabbage finely chopped
- 1/4 cup Coriander chopped, cilantro
- 3 1/3 cup Water
For the Achari Paneer
- 400 gm Cottage Cheese cubed into 1cm thick slices, paneer
- 3 tbsp Mustard Oil
- 1 tbsp Achari Masala pickling spice blend
- 1 tsp Ginger Garlic Paste
- 1 tsp Lemon Juice freshly squeezed
- 1/2 tsp Salt or to taste
Instructions
Prepare the Achari Paneer
- Cut the paneer into 1cm thick slices.
- In a bowl, combine mustard oil, achari masala, ginger-garlic paste, lemon juice, and salt.
- Gently massage the paneer slices with the achari mixture and let it marinate for at least 2 hours, or preferably overnight in the refrigerator.
Cook the Quinoa Khichdi
- Wash the soaked quinoa and moong dal thoroughly under cold running water.
- Heat desi ghee in a pressure cooker. Add cumin seeds, asafoetida, green chili, and grated ginger. Sauté for a few seconds until fragrant.
- Add turmeric powder, quinoa, moong dal, chopped carrots, and cabbage. Stir well to combine.
- Add salt and 3 1/3 cups of water. Close the lid and pressure cook for 4-5 whistles.
- Once the pressure releases naturally, open the cooker and fluff the khichdi with a fork.
Cook the Paneer
- Heat a non-stick pan or griddle lightly brushed with oil. Place the marinated paneer slices on the hot surface. Cook for approximately 30 seconds per side, until lightly browned and heated through. Do not overcook.
Assemble and Serve
- To serve, arrange the cooked paneer slices in a well shape on a serving plate. Spoon the quinoa khichdi into the well created by the paneer. Garnish generously with chopped cilantro. Serve hot and enjoy!
Recipe Notes
Expert Tips for the Best Achari Paneer Quinoa Khichdi
- For a richer flavor, soak the quinoa and moong dal for at least 4-6 hours or overnight. This helps reduce cooking time and enhances the texture.
- Adjust the amount of achari masala according to your spice preference. Start with less and add more if needed.
- If you don't have a pressure cooker, you can cook the khichdi in a pot on the stovetop. Simmer over medium-low heat, covered, for about 20-25 minutes, or until the quinoa and dal are tender.
- Feel free to add other vegetables like peas, cauliflower, or spinach to the khichdi for added nutrients and flavor. Just be sure to adjust the cooking time accordingly.
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Recipe Nutrition
Calories: 612kcalCarbohydrates: 26gProtein: 29gFat: 44gPolyunsaturated Fat: 13.2gMonounsaturated Fat: 26.4gSodium: 1710mgFiber: 5gSugar: 10g
divya jain
Articles: 38
3 Comments
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This looks so good! Appreciate the share.
Absolutely fantastic! Thanks for the recipe.
This looks incredible! Thank you.