Jharokha Paneer Banjara
A rustic Rajasthani-inspired delicacy featuring succulent paneer cubes marinated in yogurt and charred spices, simmered in a rich, smoky tomato-onion gravy that captures the essence of open-fire desert cooking.
50min
Total Time
4
Servings
Rajasthani
Cuisine
Recipe
1
In a bowl, mix the curd, roasted gram flour, ginger-garlic paste, half of the red chili powder, turmeric, and salt to create a smooth marinade.
2
Coat the paneer cubes thoroughly with the marinade and let them rest for at least 15 minutes.
3
Heat a tablespoon of mustard oil in a heavy-bottomed pan and sear the marinated paneer cubes until lightly charred on the edges. Remove and set aside.
4
In the same pan, add the remaining mustard oil. Sauté the chopped onions until golden brown and translucent.
5
Stir in the remaining red chili powder, coriander powder, and tomato puree. Cook the masala until the oil begins to separate from the mixture.
6
Add a splash of water to adjust the gravy consistency, then gently slide in the seared paneer cubes.
7
Simmer on low heat for 5 minutes so the paneer absorbs the flavors of the rich gravy.
8
To infuse a smoky flavor, place a small steel bowl in the center of the curry, put the burning charcoal piece inside it, pour ghee over the charcoal, and immediately cover the pan tightly for 3 minutes.
9
Remove the lid and charcoal bowl, sprinkle garam masala and fresh coriander leaves, and serve hot with flaky parathas.
Ingredients
400 grams paneer, cut into thick cubes
1 cup thick curd (yogurt)
2 tablespoons roasted gram flour (sattu or besan)
1 tablespoon ginger-garlic paste
2 teaspoons kashmiri red chili powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon garam masala
2 large onions, finely chopped
3 ripe tomatoes, pureed
3 tablespoons mustard oil
1 piece of charcoal for dhungar (smoking)
1 teaspoon ghee
Fresh coriander leaves for garnish
Salt to taste
*This AI-generated recipe may contain inaccuracies.