SIMRAN RAJPAL
Chana masala, originating from North India, consists of chickpeas simmered in a tomato-based sauce infused with a blend of aromatic spices.
Tofu cubes are soaked in a zesty yogurt marinade before being grilled or roasted to achieve a charred, flavorful result.
Dal, a staple in Indian cuisine, encompasses a variety of lentils such as masoor dal, moong dal, and green moong, among others.
Paneer, a protein-packed dairy product, is combined with spinach to enhance the dish with additional vitamins and minerals.
Rajma, known for its abundance of plant-based protein, is particularly favored by those seeking to manage their weight due to its satiating properties.
Soya chunks, also recognized as textured vegetable protein (TVP), stand out as a high-protein alternative to meat in culinary applications.
Quinoa, a protein-rich grain, serves as a nutritious replacement for rice in dishes like pulao.