Hello everybody, we all thought spring was here for good and the fresh green leaves of sorrel and shoots of organic garlic was a sight to behold but the pleasure was short lived as we had temperatures of – 11 degrees Celsius and freezing rain. Well can’t let that dampen our spirits, and it will soon be spring ( hopefully !!!! )
You know I love to use different leafy greens in my cooking, no greens no life !! that is my philosphy. sometimes when I am pressed for time I like to whip up quickly Scrambled Paneer ( Indian cottage cheese) / Tofu dish. It is quick, easy and extremely nutritious and off course not to forget a family favourite. I generally use of lots of cilantro and fenugreek leaves but this time I have used fresh moringa leaves which are not just healthy but a powerhouse of nutrition. The tree because of its different and varied uses and superfood properties is popularly known as Tree of life.
This vegetable is also called the tree of life because it has life sustaining properties, grows even in drought prone areas. These leaves are not difficult to separate from the stems, though it would take 15- 20 minutes to remove the twigs from the leaves. Growing up I remember my mother talking about these leaves. We ate the flowers, the pods (drumsticks) but not the leaves (which are also readily available). These leaves are available in Sri Lankan stores in North America.They look like Methi(fenugreek leaves ) but are not bitter and are lot more coarse in texture than spinach and methi.
So please do not feel overwhelmed by this vegetable. Get out of the comfort zone of the familiar and ordinary and try something new!!!
1 lb. of paneer or firm tofu
2 cups of moringa leaves cleaned and finely chopped ( may subsitute with chopped spinach, aragula,watercress)
1 medium sized red onion finely chopped
1 tomato finely chopped
1/2 tsp.turmeric powder or curry powder
1/2 tsp. red chilli powder or cayenne pepper
1 tbsp. of oil or ghee
salt to taste
1. Saute’ the onion and chopped moringa leaves in heated oil for few minutes till onion is translucent and the greens are glistening ( 4 – 5 minutes ).
2. Add the finely chopped tomato to it and wait few minutes for the tomato to be cooked .
3. Meanwhile crumble the paneer or tofu with your hand making sure no big pieces remain.
4. Add the turmeric and the red chilli powder and salt to the onion mix well and then add the crumbled panner . Mix well and cook on medium heat for 10 – 12 minutes till the flavours of different ingredients have blended and the paneer is cooked through ( does not need to browned ).
5. Enjoy !!! Serve with chapati or use as a filling for a wrap.