non-vegetariansoy-free
rajasthani
Safed Maas, Tawa Paratha and Onion Salad
Creamy, melt-in-mouth Safed Maas with warm parathas. A protein-packed, comforting dinner!
70 min
887 cal
67gProtein
71gCarbs
39gFat
3Recipes
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A rustic and tangy Rajasthani curry featuring potatoes, onions, soft paneer, and firm tofu simmered in a flavorful yogurt-based gravy. This authentic dish brings the vibrant flavors of Jaipur right to your dinner table.
Serving size: 1 cup
A rustic, gluten-free Indian flatbread made from sorghum flour. These soft, earthy rotis are a healthy alternative to wheat chapatis and pair wonderfully with spicy curries and dals.
Serving size: 2 pieces
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This rajasthani dish is perfect for dinner. With 700.5899999999999 calories and 29g of protein per serving, it's a nutritious choice for your meal plan.
In a bowl, whisk the yogurt until smooth. Add the besan, turmeric powder, red chili powder, and coriander powder. Mix well to form a smooth, lump-free paste and set aside.
Heat oil in a pan or kadai over medium heat. Add cumin seeds, fennel seeds, and asafoetida, letting them splutter for about 30 seconds. Add the sliced onions and sauté until golden brown, about 6-7 minutes. Then, add the ginger-garlic paste and slit green chillies and sauté for another minute.
Add the chopped tomato and cook until soft and mushy, about 4-5 minutes. Reduce the heat to low and slowly pour in the yogurt-spice mixture, stirring continuously to prevent curdling. Continue to cook on low heat until oil begins to separate from the masala, about 3-4 minutes.
Add the cubed potatoes and salt, mixing well to coat. Pour in 1 cup of water, stir, and bring to a gentle boil. Cover the pan and simmer on low-medium heat for 10-12 minutes, or until the potatoes are fork-tender.
Gently stir in the paneer and tofu cubes. Simmer for another 2-3 minutes. Sprinkle with garam masala and crushed kasuri methi, and give it a final gentle stir. Garnish with chopped coriander leaves and serve hot.
In a large bowl, mix the jowar atta and salt. Boil the water and gradually add it to the flour, mixing with a spoon until a shaggy dough forms. Once it's cool enough to handle, knead for 5-7 minutes into a smooth, soft, and pliable dough. Cover with a damp cloth and let it rest for 10 minutes.
After resting, knead the dough again for a minute. Divide the dough into 8 equal-sized balls. Take one ball, flatten it slightly, and dust it generously with dry jowar atta.
Place the dusted ball on a clean, flat surface. Using your palm and fingers, gently pat and press the dough, rotating it simultaneously to form a thin, round roti about 5-6 inches in diameter. You can also use a rolling pin very gently, but traditional bhakri is hand-patted for better texture.
Heat a cast-iron tawa or flat pan over medium-high heat. Once hot, carefully lift the roti and place it on the tawa. Cook for about 45-60 seconds until you see small bubbles. Flip the roti and apply a thin layer of water on this top surface. Allow the second side to cook for 1-2 minutes until light brown spots appear.
Flip the roti one last time and press gently with a folded kitchen towel or a flat spatula to encourage it to puff up. For a fully puffed roti, you can carefully place it directly on a gas flame for a few seconds using tongs until it balloons. Remove from heat, brush with ghee if desired, and serve immediately. Repeat for the remaining dough balls.