Welcome to My Kitchen of Happiness
Welcome to My Kitchen of Happiness 🌸
Hi guys! I’m Sonam, your supporter writer, and I hope you are doing well and keeping healthy. For me, food has always been more than just something to fill the stomach. It’s a connection—between family, culture, and love. When I cook, I don’t just mix spices and vegetables, I pour in my memories and emotions too. Every dish has a story, and every flavor carries warmth.
Today, I want to share with you two vegetarian recipes that are very close to my heart: Paneer Capsicum Masala and Stuffed Tinda Curry (Bharwa Tinda). Both are simple enough for everyday cooking yet special enough to serve when guests come over. Along the way, I’ll also share tips, variations, and little stories that make these dishes extra special.
So grab a cup of chai, sit back, and let’s dive into this flavorful journey!
Paneer Capsicum Masala – A Comfort Dish with a Twist
Paneer is often called the king of vegetarian dishes in India. It’s rich in protein, creamy in texture, and pairs beautifully with almost any vegetable. Capsicum, with its bright crunch, balances the richness of paneer perfectly. Together, they create a dish that is vibrant in color and taste.
I still remember the first time I made this recipe. I was in college, living away from home, and missing my mother’s cooking. I tried experimenting with the little groceries I had: some paneer, capsicum, and a handful of spices. That day, the aroma that filled my kitchen made me feel like I was back home. Since then, this has been one of my “comfort food” recipes.
Ingredients You’ll Need:
200–250g paneer (cut into cubes)
2 capsicums (diced)
2 medium onions (finely chopped)
2 medium tomatoes (pureed or chopped)
2 green chilies (slit)
1 tsp ginger-garlic paste
2 tbsp oil or ghee
1 tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala
1 tsp kasuri methi (dried fenugreek leaves)
Salt to taste
Fresh coriander leaves for garnish
Method:
1. Heat oil in a pan, add cumin seeds, and let them crackle.
2. Add onions and sauté until golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add tomatoes, salt, turmeric, and chili powder. Cook until oil separates.
5. Add capsicum pieces and cook for 3–4 minutes. Keep them slightly crunchy.
6. Add paneer cubes, coriander powder, garam masala, and kasuri methi. Mix gently.
7. Garnish with coriander and serve hot.
Tips & Variations:
If you like creamy gravies, add 2 tbsp cream or cashew paste at the end.
For a spicier version, add a pinch of black pepper.
You can replace paneer with tofu for a healthier, vegan option.
Health Benefits:
Paneer is packed with protein and calcium, while capsicum is rich in Vitamin C. Together, they make a healthy, balanced dish that supports immunity and strengthens bones.
Best Served With:
Roti, naan, or paratha for a wholesome meal.
Steamed rice or jeera rice if you prefer it with gravy.
Stuffed Tinda Curry (Bharwa Tinda) – A Hidden Gem
Tinda, also known as apple gourd, is one of those vegetables that people often overlook. Some even dislike it because of its plain taste. But here’s the secret—when you stuff it with spices and cook it slowly, it transforms into something delicious and full of flavor.
This recipe is one I learned from my grandmother. She always said, “Don’t underestimate simple vegetables. With the right masala, even the simplest veggie can become a star.” She was absolutely right, and this dish proves it every single time.
Ingredients You’ll Need:
6–7 medium-sized tindas (apple gourd)
2 tbsp gram flour (besan)
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
½ tsp garam masala
1 tsp amchur powder (dry mango powder)
Salt to taste
3 tbsp oil
1 tsp cumin seeds
1 onion (finely chopped)
1 tomato (finely chopped)
Method:
1. Wash and peel the tindas lightly. Cut a cross at the top but don’t separate fully.
2. In a bowl, mix gram flour, turmeric, chili powder, coriander powder, salt, and a spoon of oil. This will be the stuffing masala.
3. Fill each tinda carefully with this masala.
4. Heat oil in a pan, add cumin seeds, then place the stuffed tindas gently.
5. Cover and cook on low flame. Keep turning occasionally.
6. Once tindas are almost cooked, add onions and tomatoes to the pan and let everything blend together.
7. Garnish with coriander leaves and serve hot.
Tips & Variations:
If you want a gravy version, add ½ cup curd mixed with masala.
You can also stuff tindas with a mixture of grated coconut, peanuts, and spices for a richer taste.
Cooking on slow flame is the key. The longer it cooks, the better the flavor.
Health Benefits:
Tinda is rich in water content and fiber, making it light on the stomach and good for digestion. When paired with besan (which has protein) and spices, it turns into a balanced, nourishing meal.
Best Served With:
•Phulkas, parathas, or even plain rice.
•A side of pickle and salad enhances the taste.
Cooking as a Bond:-
For me, cooking is about togetherness. These recipes remind me of family dinners where everyone gathered around the table, laughing and sharing stories. My grandmother’s stuffed tindas and my mother’s paneer dishes are more than food—they are memories on a plate.
Whenever I cook them now, I feel connected to my roots. Food, after all, is the easiest way to carry traditions forward.
Why I Love Vegetarian Cooking 🌿:-
Many people think vegetarian food is boring, but I believe it’s the opposite. Vegetables are so versatile—you just need the right spices and techniques to make them shine. Whether it’s the creaminess of paneer or the earthiness of gourds, vegetarian cooking is full of surprises.
And the best part? It’s healthy, sustainable, and loved across generations.
Final Thoughts:-
I hope you enjoyed these recipes and stories from my kitchen. If you try them, add your own twist—maybe more spice, maybe less oil, or even a different garnish. That’s the beauty of cooking: it allows you to be creative while nourishing your body and soul.
Cooking is not about perfection, it’s about love. The love you put into the food always reaches the people you cook for.
So keep experimenting, keep tasting, and keep sharing joy through food.
Let’s stay connected and keep spreading the love through food
Happy Cooking,
Sonam 💕
