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 cup
568cal
18gprotein
32gcarbs
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)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy, flavorful Jaipuri Aloo Pyaaz Paneer with soft rotis. A homestyle meal that's pure comfort!
This rajasthani dish is perfect for lunch. With 780.98 calories and 25.77g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
