Cook With Ease This Season With Some Of These Delicious One-Pot Meals

Sometimes, all you need is to throw a handful of ingredients into one pot and turn it into a scrumptious meal, with no need for extra pots and pans. One-pot meals are not only easier to make but also pack a punch with their flavors and aromas and when you toss in some California walnuts while putting together a one-pot meal, you’re definitely giving it an added boost of nutrition. A handful of walnuts (28g) are packed with the essential fatty acid omega-3 ALA (2.5g) and have protein (4g) and fiber (2g). With their combination of excellent nutrients, it’s no surprise that walnuts can make everyday healthy!

So, if you’ve been thinking about whipping up a no-mess, no-fuss but downright delicious one-pot meal this month, we’ve got you covered. Our recipes are not just easy to follow but also strike the perfect balance between taste and health. Ready to try it out for yourself?

Paneer Bhurji With California Walnuts – Chef Anahita Dhondy


  • 100g chopped onion
  • 100g chopped tomatoes
  • 150g paneer grated
  • 2 tablespoons oil
  • 2 tablespoons butter
  • 2 green chillies, chopped
  • 6-7 pods of garlic, finely chopped
  • 1/4 teaspoon coriander powder
  • 1/2 teaspoon degi mirch/red chilli powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon parsi sambar masala
  • 1 tablespoon butter
  • 10g roasted California walnut halves, chopped
  • 2 tablespoons fresh coriander

Served with:

  • Thick toast & butter
  • Garnish with herbs and greens


  1. In a pan, heat oil and butter. Then sauté garlic and green chilli.
  2. Add the onions and brown them well. Add all the spices.
  3. Once the spices are cooked, add tomatoes and cook until they turn soft.
  4. Add coriander and stir well.
  5. Lastly, add the grated paneer and walnuts and mix well.
  6. Once ready, add salt and garnish with desired herbs and greens.
  7. Plate on hot buttered toast or serve it on the side.

California Walnut And Vegetable Stew – Chef Sabyasachi Gorai


  • 2 tablespoons oil
  • 1 piece of cinnamon
  • 3 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • Few curry leaves
  • 1 small chopped onion
  • 2 teaspoon chopped ginger
  • 2 small cloves, minced garlic
  • 1/2 teaspoon freshly cracked black pepper
  • 1 large diced potato
  • 1 diced carrot
  • 3-4 green beans cut into 1″ pieces
  • 1/2 cup green peas
  • 1 1/2 cups thin coconut milk
  • Salt to taste
  • 1/2 cup thick coconut milk
  • 1/2 cup California walnut halves


  1. Heat oil in a large pan. Add the whole spices (cinnamon, cardamom pods, and cloves), bay leaves, and curry leaves, and let them splutter.
  2. Now add the onions, ginger, and garlic. Sauté well till the onions turn soft and translucent. Then add cracked black pepper and mix well.
  3. To this, add vegetables, thin coconut milk, and salt to taste. Cover and cook till the vegetables are soft for 10 mins, and then add California walnuts.
  4. While the vegetables are cooking, check seasoning and add the thick coconut milk. Let it simmer for a couple more minutes or till heated through, but do not boil the stew after adding thick coconut milk.
  5. Garnish with California walnuts and serve hot.

Korean-Style Walnut Meat – Chef Sabyasachi Gorai


  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 3/4 minced cup onion
  • 2 teaspoons minced garlic
  • 1 1/2 cups chopped California walnuts
  • 1 cup riced cauliflower
  • 1/2 cup diced dates
  • 3 to 4 tablespoons red chilli paste
  • 2 tablespoons soy sauce, low sodium


  1. Heat vegetable and sesame oil in a large skillet over medium heat. Add onion and garlic and saute for 4 minutes.
  2. Add walnuts, riced cauliflower, dates, chilli paste, and soy sauce. Cook for 3 to 4 minutes or until cauliflower is softened, stirring occasionally.