A rich and creamy curry from Jaipur, featuring tender potatoes, sweet onions, and soft paneer in a yogurt and cashew-based gravy. A royal Rajasthani dish perfect with hot rotis.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 serving
550cal
17gprotein
30gcarbs
Ingredients
250 g Paneer (cut into 1-inch cubes)
2 pcs Potatoes (medium, peeled and cubed)
1 cup Pearl Onions (peeled)
1 pcs Onion (large, finely chopped)
2 pcs Tomatoes (medium, pureed)
15 pcs Cashews (soaked in warm water for 20 minutes)
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
Creamy, protein-packed Jaipuri Paneer with fiber-rich Missi Roti – a soul-satisfying, perfectly spiced delight!
This rajasthani dish is perfect for dinner. With 793.41 calories and 27.21g of protein per serving, it's a nutritious choice for your meal plan.
40gfat
1 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1.25 tsp Salt (or to taste)
1 cup Water (for gravy, as needed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Fry the Main Ingredients
Heat 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the cubed potatoes and fry for 6-8 minutes until they are golden brown and cooked through. Remove with a slotted spoon and set aside.
In the same oil, add the pearl onions and fry for 4-5 minutes until they are translucent and lightly browned. Remove and set aside.
Finally, add the paneer cubes and fry for 2-3 minutes until they turn a light golden color. Do not over-fry. Remove and set aside.
2
Prepare the Gravy Base
In the same pan, add the remaining 2 tbsp of oil. Once hot, add the cumin seeds and hing. Let them splutter for about 30 seconds.
Add the finely chopped onion and sauté for 6-7 minutes until it turns golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Stir in the turmeric powder, red chili powder, and coriander powder. Sauté for 30 seconds.
Pour in the tomato puree, mix well, and cook for 5-6 minutes until the mixture thickens and oil begins to separate from the masala.
3
Make and Add the Creamy Paste
While the tomato base is cooking, drain the soaked cashews. Add them to a blender along with the whisked curd.
Blend until you have a completely smooth, creamy paste. Add a tablespoon of water if needed to aid blending.
Reduce the heat of the pan to the lowest setting. Slowly pour in the yogurt-cashew paste, stirring continuously and vigorously to prevent the curd from splitting.
Cook for 2-3 minutes, stirring gently, until the gravy thickens slightly and is well combined.
4
Combine and Simmer
Gently add the fried potatoes, pearl onions, and paneer cubes to the gravy.
Carefully mix everything to ensure all pieces are well-coated with the gravy.
Pour in 1 cup of water and add salt. Stir to combine.
Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together beautifully.
5
Finish and Garnish
Turn off the heat. Stir in the garam masala, crushed kasuri methi, and ghee for a final touch of richness and aroma.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. This allows the flavors to settle.
Serve hot with roti, naan, or jeera rice.
243cal
10gprotein
41gcarbs
6gfat
Ingredients
1 cup Besan
1 cup Atta (plus more for dusting)
1 medium Onion (finely chopped)
2 pcs Green Chili (finely chopped)
1 inch Ginger (finely grated)
3 tbsp Coriander Leaves (chopped)
1 tsp Ajwain (carom seeds)
0.5 tsp Turmeric Powder
0.75 tsp Red Chili Powder (adjust to taste)
1 tbsp Kasuri Methi (crushed between palms)
1 tsp Salt (or to taste)
1 tbsp Ghee (for the dough)
0.75 cup Water (warm, for kneading)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
