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Facts about World Vegetarian Day:

  1. World Vegetarian Day was originated by the North American Vegetarian Society in the year 1977 and was then supported by the International Vegetarian Union an year after the establishment. The motto was to promote joy of vegetarianism globally
  2. The month of October is said to be a vegetarian awareness month. Vegetarian Day initiates the month and ends with November 1st which is celebrated as World Vegan Day
  3. Several groups/organisation  gather to cheer vegetarianism and to follow ,promote veggie lifestyle and spreads the message of switching to vegetarian
  4. Sources estimates 20-42% of India’s population are vegetarians and India was considered one of the most Vegetarian-friendly country in the recent past
  5. It is said that the term “vegetarian” is use since early 19th century
  6. The First Vegetarian Society was founded in England in the year 1847
  7. Donald Watson coined the term “Vegan” in the year 1944


To marinate

Paneer – 500 gms

Ginger garlic paste – 2 tsp

Red chilli powder – 0.5 sp

Salt – to taste

Lemon juice – 0.5 tsp



Onions -200 gms

Tomatoes – 800 gms

Red chillies – 4-5 nos

Bay leaves – 2 nos

Cardamoms – 2-3 nos

Cloves – 6-8 nos

Pepper (crushed) – 2-10 nos

Cumin seeds – 1 tsp

Almond powder – 10-15 nos

Fenugreek leaves – 1 tsp

Thick cream – 2 tbsp

Chopped coriander leaves – 50 gm

Green chillies – 2 nos

Ghee / Butter – 3 tbsp

Oil – 2 tbsp

Salt – to taste


Marinate the paneer with ginger garlic paste, salt, lemon juice, red chilli powder and keep aside

Switch on the EPC- Gravy mode

Pour ghee/ oil in pan

Add bay leaves, red chillies, cardamoms, cloves and peppercorn and fry

Add chopped tomatoes and salt and cook till it becomes tender.

Switch off the EPC. Let the ingredients to cool make a smooth paste

Switch on the EPC- Gravy mode

Heat butter /Ghee in pan

Add cumin and fry

Add finely chopped onions and fry till brown

Add green chillies and coriander and fry

Add marinated paneer and cook well.

Add ground tomato puree and mix well.

Add almond powder, water, fresh cream salt, fenugreek leaves and cook well.

Garnish with coriander leaves and switch off the EPC.

Green chilly / Red chilly powder can be added as desired.


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