Foxtail Millet Bowl With Chickpea Paneer Curry.
My dinner looked like this last night. A gorgeous combination of Indian superfoods. My bowl comprised of perfectly cooked foxtail millets, white chickpea and paneer curry in coconut milk, black chickpea tikkis and onion and lemon wedge on the side. Oh, so good!
This meal is full of proteins, fibre and health. We rarely discover our Indian superfoods and fall prey to the western marketing. If we start acknowledging and reading about it, we would be surprised to know the treasure our Indian food has to offer. This is one such simple attempt to include millets in our meals. Also, working on lot more ideas to cook with millets.
This came together really easy. I had some soaked white chickpeas but that wasn’t sufficient enough to cater to two of us. Pressure cooked that while I prepped the onion, tomato and coconut milk gravy. Added a few paneer cubes and chickpeas and the curry was sorted. Put the soaked millets to cook while I grounded the sprouted black chickpeas, added some crumbled paneer, Indian spices, green chillies and coriander. Made them in shape of patties and roasted them in a flat pan with minimal cold pressed sesame oil. Garnished the meal with lemon wedges and onions on the side. Are you drooling yet?
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Foxtail Millet Bowl with Chickpeas & Paneer Curry
Ingredients
Chickpeas & paneer curry
- 1/3 Cup Chickpeas Soaked overnight
- 100 Gms Paneer (cottage cheese) Tofu for vegan option
- 1 Tbsp Oil I use cold pressed sunflower oil
- 1 Tbsp Ghee use oil for vegan option
- 2 Pcs Onions - small Chopped
- 3 Pcs Tomatoes - medium Crushed
- 1/4 Cup Thick coconut milk add 1/4 cup extra if using thin milk
- 1 Tsp Cumin seeds
- 2-3 Pcs Green chillies Chopped
- 1 Inch Ginger Grated
- 4-5 Cloves Garlic Minced
- 4-5 Pcs Curry leaves
- 1/2 Tsp Turmeric powder
- 1 Tsp Red chilli powder
- 1.5 Tsp Coriander powder
- 1 Tsp Roasted cumin powder
- 1/2 Tsp Garam masala
- 1/2 Tsp Amchur powder/anardana powder
- 1/2-3/4 Tsp Sugar
- Salt to taste
- 1/8 Tsp Kasuri methi
- 1/8 Cup Coriander leaves Chopped
Foxtail Millet
- 1/2 Cup Millet soaked for at least 4 hours
- 2 Cups Water
- Salt to taste
Black Chickpea Tikkis
- 1/2 Cup Black chickpeas/kala chana Sprouted and boiled
- 100 Gms Paneer (cottage cheese)
- 1/4 Cup Coriander leaves Chopped
- 1 Inch Ginger Grated
- 2-3 Pcs Green chillies Chopped
- 1 Tsp Cumin seeds
- 1 Tbsp White sesame seeds
- Salt to taste
Instructions
Chickpeas & paneer curry
- Heat oil and ghee in a pan (only oil if vegan). Add cumin seeds and let it crackle. Add curry leaves, green chillies, ginger and garlic. Sauté for a minute.
- Add chopped onions and sauté until it turns golden brown. Add the crushed tomatoes. Let it cook until it releases oil. Add coconut milk. Mix and let it cook for 2 mins.
- Add the dry powdered spices except garam masala and kasuri methi. Add salt. Add 1/2 cup water. Mix. Add boiled chickpeas and paneer/tofu cubes. Cover and cook for 10 mins on low flame. Stir a couple times in between.
- Add coriander leaves, kasuri methi and garam masala. Take it off the flame.
Millets
- Boil millets and water with salt until millets turn fluffy and soft.
Black Chickpea Tikkis
- Crush/mash kala chana/black chickpeas. Mix all other ingredients.
- Form into round patties. Roast in a flat pan with minimal oil.Enjoy!!!
