During this Holy month of Ramadhan, you can switch things up in the kitchen and make cleaning up a lot easier by making one-pot meals. After the day is over, you can have meals that will have more servings and are easy to prepare. One-pot meals are ideal during Ramadhan because you can put several ingredients in one cooking pot and save on time since they cook pretty quickly. Here are 4 meals we think you should try out.
Beef curry and vegetable recipe
- 20g of onions chopped
- 3 garlic cloves, peeled and crushed
- 20g of fresh ginger, thickly sliced
- 2 tablespoons of mild Indian curry
- 600g of braising steak, cubed
- 400g of tinned light coconut milk
- 1 beef stock cube
- 200g of fresh baby spinach leaves
- Heat a splash of oil in a large casserole. Once the oil heats up, add the beef and keep stirring until it turns brown all over.
- Add the onions, garlic and all the spices and stir through.
- Heat it through for 5 minutes and over medium-low heat and add 1/2 litre of water and coconut milk.
- Bring to a boil and add the beef stock pot.
- Lower the heat to a simmer, cover and cook for 1 1/2 hours stirring slowly so that the food doesn’t stick. Add a little water if it gets sticky.
- When the meat is tender, add the spinach, stir and bring to a boil.
This one-pot meal recipe is courtesy of Knorr
Curried potato cauliflower
- 1/2 small onion
- 2 tomatoes
- 6 to 7 cloves of garlic
- 1-inch ginger
- 1/2 hot green chile
- 1 tablespoon of oil
- 1/2 tablespoon turmeric
- 1 tablespoon of ground cumin
- 1/2 to 1 tablespoon of garam masala
- 3/4 tablespoon salt
- 1/2 tablespoon paprika
- 2 medium potatoes, cubed small
- 1 small cauliflower, chopped into large florets
- cayenne/pepper flakes, cilantro and lemon juice for garnish
- Blend the onion, tomatoes, garlic, ginger, green chile until smooth.
- Put the pressure cooker on low heat and add oil, 1/2 tablespoon of cumin seeds until they turn slightly dark and add the tomato puree.
- Add the spices and potatoes to the pot and mix well. Cover the pot and cook for 4-5 minutes.
- Add the cauliflower and mix well and put the pressure cooker on low pressure.
- Release the pressure with quick release carefully and add the cayenne, a sprinkle of garam masala, cilantro and lemon juice to taste.
This one-pot meal recipe is courtesy of Vegan Richa.
Chicken Tikka Masala
- 1 tablespoon of ground cumin
- 2 teaspoons of ground coriander
- 2 teaspoons of garam masala
- 2 teaspoons of paprika
- 2 teaspoons of ground turmeric
- 1/4 teaspoon of cayenne pepper
- 2 pounds of boneless skinless chicken breasts or boneless skinless chicken thighs
- 4 tablespoons of unsalted butter
- 1 large onion, finely chopped
- 8 garlic cloves, minced
- 2 teaspoons of finely grated fresh ginger
- 1/2 cup of water
- 3/4 cup of cilantro leaves and tender stems, coarsely chopped
- 1/2 cup of whole milk yoghurt
- 2 teaspoons of apple cider vinegar
- Combine the cumin, coriander, garam masala, paprika, turmeric and cayenne in a small bowl. Season the chicken with salt and pepper and half of the spice mixture.
- Melt 2 tablespoons of butter in a large frying pan with high sides over medium heat. Cook the chicken until it turns dark brown and fragrant on both sides for about 4 minutes per side and then transfer to the cutting board. The chicken has not yet cooked at this point.
- Wipe the pot and heat the remaining tablespoons of butter in the empty pan over medium heat until it melts. Add in the onions and cook until they soften. Add the remaining spice mixture, garlic and ginger, cook until fragrant for about 2 minutes.
- Stir in crushed tomatoes, water and add 1/4 cup of cilantro. Season with salt and pepper.
- Reduce the heat to low and stir in yoghurt and vinegar. Cut the chicken to 1 1/2 to 2-inch pieces and return to pot. Cover the pot and cook until the chicken is cooked through for about 10-15 minutes.
- You can serve the chicken with rice.
This one-pot meal recipe is courtesy of Tuttoroso Tomatoes.
- 1/2 cup of plain yoghurt
- 2 cloves of garlic, minced
- 1/8 teaspoon of cayenne
- 1/2 teaspoon of ground cumin
- 1/4 teaspoon of fresh-ground black pepper
- 1 3/4 teaspoon of salt
- 450 g of boneless lamb, cut into 1/2-inch cubes
- 3 tablespoons of butter
- 1 onion, cut into thin slices
- 1/4 teaspoon ground cardamom or ground coriander
- 1/4 teaspoon of turmeric
- 5 cloves
- 1 cinnamon stick, broken in half
- 1 1/2 cups of long-grain rice
- 2 3/4 cups of water
- 1/3 cup of raisins
- 1/3 cup of chopped cashews
- In a medium bowl, combine the yoghurt with the garlic, cayenne, cumin, black pepper and 1/2 teaspoon of salt. Stir in the lamb.
- In a large pan, melt the butter over moderate heat. Add the onion and cook until it softens. Stir in the cardamom, turmeric, cloves, cinnamon, rice and the remaining 1 1/4 of teaspoons of salt. Cook, stirring for 1 minute.
- Add the lamb mixture to the pan, Stir in the water and raisins. Bring to a simmer. Cover and simmer until the rice and lamb are almost done for about 20 minutes. Remove from the heat and let it stand for about 5 minutes until the rice and lamb are done and then stir in the cashews.
This one-pot meal recipe is courtesy of Food and Wine.
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