Name: Rajasthani Papad Paneer Shorba
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ Urad Dal Papad, roasted and broken into pieces; 65 g Paneer, cut into very small cubes; ½ cup Indian-Style Yogurt, whisked smoothly, room temperature; ⅔ tbsp Ghee, for tempering; ⅔ tsp Cumin Seeds, for flavor; ¼ tsp Ground Turmeric, for a golden hue; ⅓ tsp Red Chilli Powder, kashmiri red chilli preferred; ⅔ tsp Ground Coriander, adds body to the broth; 2 cup Water, for boiling; ⅓ tsp Salt, use less as papad already contains salt; 1⅓ tbsp Coriander Leaves, finely chopped

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

In a mixing bowl, combine the whisked curd with a portion of the water, turmeric powder, red chilli powder, and coriander powder. Whisk well to form a lump-free spiced buttermilk mixture.
Heat the ghee in a pot over medium flame. Add the cumin seeds and let them splutter.
Lower the heat completely. Slowly pour in the spiced yogurt mixture while stirring constantly to prevent the yogurt from curdling.
Add the remaining water and salt. Increase the heat to medium and bring the shorba to a gentle, continuous boil.
Once boiling, add the tiny paneer cubes. Let it simmer for 3 minutes so the paneer softens.
3 min
Just before turning off the heat, gently fold in the roasted papad pieces. Do not overcook, or the papad will dissolve entirely into a mush.
Garnish with the fresh chopped coriander and serve immediately.

How to tell it's done

A thin, golden-yellow tangy broth carrying soft, squishy folds of papad and pillowy paneer cubes.

Getting it right

Tip

Timing is everything. Add the papad strictly at the end, right before serving. You want the papad to be soft and silky, not dissolved.

What to serve it with

Serve in deep bowls as a vibrant, tangy starter. It provides a comforting rustic feel perfect for sudden cravings.

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Ingredients