
Marwari Keema Pulao with Garlic Raita
Aromatic, protein-packed Marwari Keema Pulao with creamy garlic raita – truly soul-satisfying comfort food!
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Perfectly spiced Jaipuri Aloo with fiber-rich Bajra Roti & fresh salad. An energy-giving, soul-satisfying meal!

A rustic and tangy potato and onion curry from Rajasthan. This simple dish uses yogurt and whole spices like fennel and nigella seeds for a unique flavor, perfect with hot rotis or parathas.
Serving size: 1 serving

A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
Serving size: 1 serving
Perfectly spiced Jaipuri Aloo with fiber-rich Bajra Roti & fresh salad. An energy-giving, soul-satisfying meal!
This marwari dish is perfect for lunch. With 560.6700000000001 calories and 13.510000000000002g of protein per serving, it's a high-fiber option for your meal plan.
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Prepare the Yogurt Base: In a medium bowl, add the curd, besan, turmeric powder, red chilli powder, and coriander powder. Whisk thoroughly until you have a smooth, lump-free mixture. Set aside.
Temper the Spices: Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds, fennel seeds, and nigella seeds. Allow them to crackle for about 30-40 seconds until fragrant.
Sauté Aromatics: Add the hing, followed immediately by the thinly sliced onions, slit green chillies, and ginger paste. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft, translucent, and light golden at the edges.
Cook the Yogurt Masala: Reduce the heat to the lowest setting. Slowly pour the whisked yogurt mixture into the pan, stirring continuously and vigorously for the first 2-3 minutes to prevent it from curdling. Continue to cook for another 5-6 minutes, stirring frequently, until the masala thickens and you see oil separating from the sides.
Combine and Simmer: Add the boiled potato cubes and salt to the pan. Gently mix to coat the potatoes evenly with the masala. Pour in the water, stir, and bring to a gentle simmer. Cover the pan and cook for 5 minutes, allowing the potatoes to absorb the flavors of the curry.
Finishing Touches: Uncover the pan. Crush the kasuri methi between your palms and sprinkle it over the curry, along with the garam masala. Give it a final gentle stir and cook for one more minute.
Garnish and Serve: Turn off the heat. Garnish with freshly chopped coriander leaves. Serve Jaipuri Aloo Pyaz hot with phulka, roti, paratha, or puri.
Prepare the Dough
Shape the Rotis
Cook the Rotis
Serve

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