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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.
For 4 servings
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.
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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.
This rajasthani recipe takes 40 minutes to prepare and yields 4 servings. At 438.15 calories per serving with 21g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Replace paneer with extra tofu, use a plant-based yogurt (like cashew or almond yogurt), and use oil instead of ghee.
Omit the onions, garlic, and ginger. You can add a pinch more asafoetida and use raw banana instead of potatoes.
Use pre-boiled potatoes to significantly reduce the simmering time. The curry will be ready in under 20 minutes.
Reduce the amount of oil to 1.5 tablespoons and use low-fat yogurt to lower the calorie count.