Lunchbox Love: A Mom’s Secret to Happy Tiffin Time

As a working mom juggling office deadlines, house chores, and the ever-demanding task of packing lunchboxes, I know how tricky it is to keep meals both nutritious and exciting. My two daughters are adorable but extremely fussy when it comes to food. Reheated sabzis were usually untouched, sandwiches came back half-eaten, and parathas got traded for friendlier snacks in their school cafeteria.

That was until I stumbled upon Pahadwali’s Garlic Jeera Flavoured Salt and Hing Mix Flavoured Salt. I first picked them up at a pop-up market in Chandigarh, curious about the artisanal packaging and the fact that they were handmade by women from the hills. Little did I know they would completely transform my lunchbox game.

Here’s my secret recipe that’s now a weekly favorite:

Lunchbox Aloo Tamatar Sabzi with Pahadwali Salt

Ingredients:

• 3 medium potatoes (boiled and cubed)

• 2 ripe tomatoes (chopped)

• 1 green chili (optional)

• ½ tsp turmeric

• 1 tsp mustard seeds

• 1 tsp oil or ghee

• ½ tsp Pahadwali Garlic Jeera Flavoured Salt

• ½ tsp Pahadwali Hing Mix Flavoured Salt

• Fresh coriander to garnish

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they splutter, add chopped tomatoes and green chili.

2. Cook until tomatoes soften. Add turmeric and toss in the boiled potatoes.

3. Mix gently and cook on medium heat for 4-5 minutes.

4. Turn off the flame and sprinkle both flavored salts evenly. Mix well.

5. Garnish with coriander. Let it cool before packing into lunchboxes.

This combination of aromatic garlic and toasted jeera from one salt, and the pungent, warm depth of hing from the other, brings out a layered flavor that keeps the kids guessing and engaged. It tastes even better when paired with soft rotis or parathas.

These salts aren’t just spices. They’re helpers. They’re time-savers. And for me, they’re a daily reminder that great taste doesn’t need more effort — just the right ingredients.