During weekends, when I make a North Indian menu, if I am not making parathas, I always sneak in some veggies or greens or avocado to the dough and jazz up the menu. Sometimes, I add in the spices and dry fenugreek leaves and make masala roti or mix and match spinach powder or beets powder and make colorful rotis. As I had some fresh fenugreek leaves, I ended up making methi paratha this time. And I shared the recipe already. I try to make dal or some curries with rice. And as I had some yellow chili powder in hand, I made this quick yellow paneer curry. (It’s not the Thai style paneer curry, folks) A simple paneer curry with the loaded flavors of dried fenugreek leaves, aka kasoori methi. I had shared this as part of the lunch box theme for one of the mega marathon. Kiddo loves this curry, and you can serve this with rice as well as paratha. You can make this curry in less than 20 minutes, and while that’s happening, you can make the jeera rice in Instant Pot. And for the drink, I made some decaf tea with coconut water and added some chia seeds. I love adding chia seeds or basil seeds to my lemonade and herbal/decaf teas. I made a quick salad with carrot, cucumbers, and red radish with a drizzle of salt and pepper. You can put this meal together in less than one hour as there isn’t much chopping involved. Paratha rolling is the time-consuming part here. You can check out the individual recipe links below-
Simple lunch menu list-
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