Wholesome Dinner Recipes That Will Have You Salivating

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The last year has made us revisit our healthy eating habits, especially for dinner, and not eating it too late. Many advocates following the circadian rhythm as well, in which you finish your dinner before sundown. In any case, a healthy dinner needs healthy recipes, and we have for you just that from one of the most popular chefs in the country!

Chef Sanjyot Keer, Image courtesy: Chef Sanjyot Keer

“The best way to adapt to healthy cooking and eating for a better lifestyle is to not pay attention to fad diets and not to turn over to junk foods,” says Chef Sanjyot Keer, Founder of Your Food Lab says. He suggests consuming more Indian home-cooked and healthy dinners. “The Indian ghar ka khana is the best way to keep a balanced diet and to eat healthy. I believe our home cooks which are our moms or our fathers or grandmothers cooking for us for years, the kind of food they’re serving you is the best kind of food you can have.”

For that purpose, the chef shares from his repertoire some of the most delicious and healthy recipes which work well as dinner, albeit you have to control your portions.

1. Healthy Dinner Recipes: Soya Matar
2. Healthy Dinner Recipes: Veg Pot Rice
3. Healthy Dinner Recipes: Matar Paneer
4. Healthy Dinner Recipes: Masala Bajra Khichdi
5. Healthy Dinner Recipes: Stir-Fried Vegetables With Pasta
6. Healthy Dinner Recipes: FAQs

Healthy Dinner Recipes: Soya Matar

Image courtesy: Chef Sanjyot Keer

Prep time: 15 mins
Cooking time: 35 mins
Serves: 6

Soya chunks are full of polyunsaturated fats (the good kind!), proteins and omega 3 fatty acids. They are low in calories and make you feel full in a small portion. It is a win-win!

Ingredients:

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• 1 cup soya chunks
• Salt to taste
• 2 tsp oil
• 1 tsp jeera
• 1 tbsp Ginger-garlic paste
• 4-5 medium-sized onions, chopped
• 5-6 medium-sized tomatoes, chopped
• 1 tbsp besan
• ½ tsp turmeric powder
• 1 tbsp red chilli powder
• 1 tbsp coriander powder
• 1 tsp jeera powder
• 1 tsp amchur powder
• 3-4 green chillies, slit
• 1-inch piece ginger, julienned
• 1 cup green peas
• 500 ml hot water
• 1 tsp garam masala
• 1 tsp kasuri methi
• 1 tbsp fresh coriander leaves

Method:

1. Boil the soya chunks for 2-3 minutes, strain and rinse thoroughly with fresh, cold water. Squeeze out the excess water and keep it aside.
2. Heat the oil in a wok add the jeera, and ginger garlic paste, sauté for 1-2 minutes.
3. Add the onions and cook until they are golden brown. Add the turmeric powder and cook for a minute.
4. Add the tomatoes and salt, cook, until the mixture becomes mushy and leaves oil.
5. Add the powdered spices and cook for 1-2 minutes, add some water if the masala gets too dry and cook further for 2-3 minutes.
6. Add the slit green chillies, ginger, green peas and boiled soya chunks, mix well and cook for 2-3 minutes.
7. Add hot water and salt, bring it to a boil, cover and cook for 8-10 mins.
8. Add the garam masala, kasuri methi and freshly-chopped coriander leaves. Mix well.
9. Serve hot with paratha, roti or rice.

Tip: Ensure the soya chunks are well-cooked, otherwise they will taste chewy.

Healthy Dinner Recipes: Veg Pot Rice

Image courtesy: Chef Sanjyot Keer

Prep time: 60 mins
Cooking time: 60 mins
Serves: 6

Lots and lots of veggies! Need we say more?

For The Rice

Ingredients:

• 2 cups basmati rice
• 2-3 fresh red chillies, sliced
• 2-star anise
• Salt to taste
• 1 tsp oil

Method:

1. Wash the basmati rice thoroughly and soak them for 15-20 minutes.
2. Set boiling water in a stockpot, strain the rice and add it to the boiling water to cook. Further, add, sliced red chillies, star anise, salt and oil, cook the rice on a medium flame for 8-10 minutes.
3. Cook the rice until it’s almost done, strain and rest aside until used in making the pot rice.

For The Gravy

Ingredients:

• 2 tbsp oil
• ¼ cup onion, chopped
• ¼ cup garlic, chopped
• 1-inch piece ginger, chopped
• 2-3 fresh red chillies, sliced
• 2-3 star anise
• 2 litres vegetable stock
• 1 tsp green chilli paste
• 1 tsp aromatic powder (optional)
• Salt to taste
• ½ tsp white pepper powder

Sauces:

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp veg oyster sauce
• 1 tsp vinegar

Veggies:

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• 1/3 cup baby corn, blanched
• 1/3 cup carrot
• 1/3 cup French beans
• 1/3 cup zucchini
• 1/3 cup mixed bell peppers
• 1/3 cup onion petals
• 1/3 cup shitake mushrooms/button mushrooms

Green Veggies:

• 1/3 cup broccoli, blanched
• 1 cup bok choy
• ¼ spring onion greens cup
• 1 tbsp honey/sugar
• Cornstarch 2 tbsp + water 1 tbsp

Method:

1. Set a wok on medium heat, add the oil, garlic, ginger, fresh red chillies and star anise, stir and cook for 3-4 minutes.
2. Add the vegetable stock and bring to a boil on high flame.
3. Further add the sauces, green chilli paste, aromatic powder, salt and white pepper powder, stir well and further add veggies and cook for 3-4 minutes on high flame, now add the green veggies and honey/sugar, mix and cook for 2 minutes on high flame.
4. In a separate small bowl, add cornstarch and water to make a slurry, add the slurry to the sauce, make sure to stir while adding the slurry. Cook until the sauce thickens.
5. As the sauce is ready, arrange a pot to assemble.

For Assembly You Need

Ingredients:

• Cooked rice
• Pot rice gravy
• Spring onion greens (for garnish)

Method:

1. Use an earthen pot, add the cooked rice in the pot and add the gravy along with its veggies, garnish with some freshly chopped spring onion greens and cook on low flame for 5-10 minutes, it’s the same way we make for assembling biryani. In case you don’t find an earthen pot, you can do the same layering part in a pan and cover it with a lid, rest everything remains the same.
2. Veg Pot Rice is ready, serve it immediately, you can enjoy it with your favourite condiments as well.

Tip: Opt for this one when you have guests, they will appreciate the effort! You can use brown rice instead of white.

Healthy Dinner Recipes: Matar Paneer

Image courtesy: Chef Sanjyot Keer

Prep time: 15 mins
Cooking time: 30 mins
Serves: 6

This one is an eternal favourite with us, and we made it healthier by cutting down on fat. Plus, vegetarians can get their dose of protein from the peas and the paneer!

Ingredients:

• 5-6 medium-sized tomatoes, roughly chopped
• 2 tsp oil + 1 tsp butter
• 1-2 green chillies, slit
• 1 tbsp ginger, julienned
• 250 gm paneer cubes
• 2 tbsp jeera
• 2-3 medium sized onions, chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp green chillies, chopped
• ¼ tsp turmeric powder
• 2 tsp ghee
• Salt to taste
• 1 tbsp roasted besan
• 1tbsp red chilli powder
• 1 tbsp coriander powder
• 1 cup green peas
• 1 tsp garam masala
• 1 tsp kasuri methi
• Fresh coriander leaves, chopped

Method:

1. Transfer the roughly chopped tomatoes to a grinding jar and grind to make smooth tomato puree. Keep aside for later use.
2. Set a pan on medium heat, add oil and butter, further add ginger and green chillies and sauté it for a minute.
3. Add the paneer and shallow fry them from all sides until golden brown in colour. Take it off from the flame and keep it aside.
4. Set a deep pan or wok on medium heat, add ghee, jeera and sauté for a minute.
5. Add onions and cook until they are golden brown.
6. Add ginger-garlic paste, green chillies and turmeric powder, mix well and cook for 1-2 minutes.
7. Add the pureed tomatoes, mix well and add salt to taste, stir and cook for 4-5 minutes.
8. Add roasted besan, red chilli powder and coriander powder, mix well while stirring and cook until oil is released.
9. Add green peas, mix well and cook for 8-10 minutes.
10. Add water if the masala dries out. Cover and cook for 5-6 minutes, while stirring in intervals.
11. Now add 200 ml water, mix and bring it to a boil. Add the shallow fried paneer along with fried chillies and ginger, mix well and cook further for 4-5 minutes.
12. Add garam masala, kasuri methi and freshly chopped coriander leaves, mix gently without damaging the paneer, stir and cook further for 2-3 minutes.
13. Your matar paneer is ready to be served, garnish with some more freshly chopped coriander leaves.

Tip: This dish can be served with hot rotis, parathas, steamed rice or pulao.