What to make for an office lunch box is a big headache every day. And because of the lockdown, we have become out of touch too. But do not worry. I will share some healthy, nutritious, quick, and easy lunch box recipes to ease your life.
Here I am sharing Paneer Bhurji Gravy recipe which tastes so good and gets ready in no time. You can even make it dry if you like that. But I prefer to make it gravy style because it not just increases the quantity but also makes the dry bhurji fancier and restaurant-like. And for the office lunch box, sometimes the dry bhurji feels much drier to eat but the gravy style tastes much better. It is creamy, delicious, and mouth-watering. You can pair it with roti or with rice too.
I have some more interesting and quick lunch box recipes that you must check out – Mix Veg Quinoa Pulao, Punjabi Wadi Pulao, Aloo Tamatar Sabzi with Spring Onion Parathe (Curry Potato with Spring Onion Flat Breads).
I tried this recipe during the lockdown time when there were limited veggies at home. One day I decided to make Paneer Bhurji Gravy-Style because we wanted to make something restaurant-style with the limited food items we had. And to my surprise, this recipe was a hit. It is fancier than a regular paneer bhurji, takes much lesser time than any other gravy-style paneer recipe, and tastes incredible. We had a party at home during the crazy lockdown days.
If you are in a hurry, watch the video instead and If you enjoy watching it, Plz Subscribe to our Youtube channel.
It is always a rush when you have to leave for the office in the morning. And then we tend to ignore the most important thing – our meals. Now we also have the option to buy food from the cafeteria or any restaurant. But, nothing can match the satisfaction and fulfillment of a home-cooked meal. With home-cooked food, you also know what is going inside your body. And don’t worry, with a little bit of preparation, making a lunch box for the office can be made easy.
Here are a few things which I follow:
1 – Meal Planning
This is such a Time Saver. I am doing it for years now and my life becomes so much easier when I know what to cook every day. I don’t prepare anything for the entire week but I make sure to plan my meals for the entire week. Obviously, it changes depending on our mood and appetite. But when I have the weekly meal plan list ready, I know what to buy from the grocery stores and I know what to cook the next day.
I don’t make an elaborate plan. Just mention the weekly meals in my Google Keep. Try this. Trust me, it will ease your life.
2 – Preps a day before
When your meal planning is done and you have the groceries for the week, you can simply check a night before about what you need to cook the other day. If there is any preparation that may take some time, do it before going to the bed. You will feel such a relief the next day.
Cut Veggies: If there is an elaborate chopping of veggies needed for any recipe, I try to do that the night before. But in this recipe, you don’t need to do much chopping. It can be easily done in the morning. Otherwise, chop before you go to bed.
Soak Lentils/Rice: For dals (lentils) and rice, I always prefer soaking them at least for 30 minutes. It ensures faster cooking and better absorption of nutrients. I mostly wake up early so I soak them in the morning. But, if you don’t have time, soak them before going to the bed.
Knead the Dough: For radish leaves parathas, kneading the dough may take some time in the morning. Knead the dough for the recipe a day before so that you can quickly make parathas in the morning.
Is this recipe Vegan?
The paneer bhurji gravy is not vegan since the cottage cheese or paneer is made with cow milk. But if you are a vegan, substitute it with firm tofu.
Radish leaves parathas are made with plant-based ingredients. It is totally vegan.
- Paneer: Instead of paneer, add tofu if you are looking for a plant-based ingredient.
- Radish Leaves: You can skip radish leaves if you don’t have them. Or you can replace it with spring onions too and make spring onion parathas.
More Recipes to Try
Now you are all ready to make this delicious meal for your Indian office lunch box recipe. It is quick, easy, and very tasty. So, grab all the ingredients because you are ready to make a happy meal for yourself. By the way, this recipe is also perfect for a quick and easy vegetarian dinner.
If you like the recipe, please share the photo on Instagram and tag us too @marriedfriends. We love to see your recreation of our recipes.
Happy Cooking 🙂
Love from us
Richa & Jatin
Office Lunch Box – Paneer Bhurji Gravy with Radish Leaves Parathas
Quick. Easy. Nourishing.
Paneer Bhurji Gravy
- 1 Onion (large) chopped
- 2 Tomato (medium) cubed
- 200 g Paneer scrambled
- 1 tbsp Cooking Oil
- Salt to taste
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 2 Green Chilli chopped
- 1/2 cup Peas fresh or frozen
- 1 cup Water
- Coriander Leaves to garnish
- 1 tbsp Ghee
Radish Leaves Paratha
- 2 cup Whole Wheat Flour
- 1.5 cup Radish Leaves finely chopped
- 2 clove Garlic finely chopped
- Salt to taste
- 1 tsp Red Chilli Powder
- 1/2 tsp Ajwain
- 200-220 ml Water or as needed
- Cooking Oil as needed
Paneer Bhurji Gravy
- In a pan, heat some oil.
- Once the oil is heated, add chopped onions and saute for a minute or two till the onions are slightly golden.
- While the onions are getting cooked, blend tomatoes into a fine puree.
- Once the onions are cooked, add tomato puree, red chili powder, turmeric powder, and salt. Mix well. Cook till all the moisture is evaporated and it starts to release some oil.
- Then add chopped green chili and peas. Mix and cook for a minute.
- Add water and mix well. Cook it for a couple of minutes. Then add scrambled paneer and cook it for 2 minutes only.
- Switch off the flame and garnish with some chopped coriander leaves. Mix well. Finish it off with some ghee. Enjoy it with some radish leaves parathas.
Radish Leaves Parathas
- In a large bowl, add all the ingredients except for water and cooking oil. Mix well using a spatula.
- Add a little water at a time and mix well using a spoon or spatula. Keep adding water until all the dry flour comes together.
- Then start kneading with your hands. Do not be tempted to add more water if the dough feels a little dry and hard. The leaves release some moisture so keep the dough a little dry.
Dust a little flour if the dough feels a little wet and sticky.
- Once the dough is done, brush some oil all over. Cover and let it rest for at least 10 minutes.
- After 10 minutes, divide the dough into small balls (the size should be a little smaller than the tennis ball).
- Place the ball on a flat surface and roll it into a circular shape using a rolling pin. Brush some oil on the surface. Fold it in half. Then again apply some oil and fold again in half. You will get a triangular shape dough.
- Dust some flour all over and start rolling it into a thin flatbread.
- Place it on a heated flat tawa and cook for around a minute on one side. Keep the flame on medium.
- Flip and brush some oil on the surface. Flip again and brush some oil on the other side. Cook evenly from both sides.
You will see some dark brown dots all over. It is a sign that it is well cooked.
- Repeat the same with the rest of the dough.