Name: Rajasthani Papad Paneer Masala
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 125 g Paneer, cut into medium cubes; 1½ Urad Dal Papad, dry roasted and broken into pieces; ½ cup Indian-Style Yogurt, sour and thick, well-whisked; ½ Tomato, finely chopped; ½ inch Ginger, grated; 1 Green Chili Pepper, slit; ¼ tsp Ground Turmeric; ¾ tsp Ground Coriander; ½ tsp Red Chilli Powder; 1 tbsp Ghee; ¼ tsp Salt, to taste

35 mintotal

30 min hands-on5 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: High

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Method

In a mixing bowl, combine the thick whisked curd with turmeric, coriander, and red chilli powder. Blend until a uniform masala base is achieved.
Heat pure ghee in a pan. Sauté the grated ginger and slit green chillies briefly to release their essence.
Add the finely diced tomatoes and cook with purpose until they fully disintegrate into a soft, mushy base.
Mute the flame and pour in the spiced curd mixture. Stir with urgency and vigor until the gravy hits a boil, protecting the emulsion from splitting.
Once the ghee begins to beads at the perimeters, add warm water to formulate the gravy. Correct the seasoning with salt.
Fold in the paneer cubes for a 2-minute simmer. Moments before serving, toss in the roasted papad fragments so they retain a slight, savory chew.

How to tell it's done

Soft paneer and chewy, savory papad fragments in a fiery, bright red, tangy yogurt-based gravy.

Getting it right

Tip

The timing of the papad is everything. Integrate them strictly right before serving; if subjected to an extended simmer, they will dissolve into a structural paste and ruin the dish.

What to serve it with

Perfect when served with professional speed alongside blistering hot Phulkas or aromatic Jeera Rice.

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Ingredients