Falhari Paneer Curry, Aloo Jeera & Rajgira Kuttu Poori | Vrat Ki Thali | फलाहारी थाली पनीर करी, आलू जीरा और पूरी
A delicious fasting thali featuring creamy paneer curry, flavourful peanut aloo jeera, and crispy rajgira kuttu pooris.
Ingredients
Paneer Curry
- 250 g paneer
- 1 cup curd
- 2 tsp ghee
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp rajgira flour
- ¼ tsp cumin seeds
- 2 green cardamom pods
- 2 cloves
- 4 –5 black peppercorns
- 2 green chillies
- ½ tsp chopped ginger
- 4 –5 cashews
- Sendha namak to taste
- 1 tbsp chopped coriander
- Fresh cream optional
Aloo Jeera
- 1½ tbsp oil
- ¼ tsp cumin seeds
- 2 green chillies
- ¼ tsp chopped ginger
- A few curry leaves
- 2 boiled potatoes
- 2 tbsp roasted peanut powder
- Sendha namak to taste
- 1 tbsp chopped coriander
Rajgira Kuttu Poori
- 1 cup rajgira flour
- ½ cup kuttu atta
- ¼ tsp sendha namak
- ¼ tsp cumin seeds
- Water as required
- 1 tbsp oil
- Oil for frying
Instructions
- Whisk curd - 1 cup with red chilli powder - 1 tsp and coriander powder - 1 tsp until smooth.
- Heat ghee - 2 tsp and sauté cumin - 1/4 tsp, cloves - 2, cardamom pods - 2 , peppercorns - 5 , green chillies - 2 , ginger - 1/2 tsp, and cashews - 4 to 5 .
- Add rajgira flour - 1 tsp and roast briefly. Lower the heat and add the curd mixture, stirring continuously.
- Add paneer - 250 gm and sendha namak as per taste. Cover and simmer for 8–10 minutes. Garnish with coriander.
- Now prepare jeera aloo
- Heat oil -1.5 tbsp for aloo jeera. Add cumin seeds - 1/4 tsp, green chillies - 2, ginger - 1/4 tsp, and few curry leaves .
- Add boiled potatoes - 2, roasted peanut powder - 2 tbsp, sendha namak, and chopped coriander leaves - 1 tbsp. Stir-fry for 2–3 minutes.
- Now prepare poori.
- Combine rajgira flour - 1 cup, kuttu atta - 1/2 cup, sendha namak, and cumin seeds - 1/4 tsp . Add water gradually and knead.
- Add oil - 1 tbsp, knead until smooth, and rest covered for 5 minutes.
- Divide into portions and roll slightly thick pooris using dry rajgira flour for dusting.
- Deep fry in hot oil until puffed and lightly golden.
- Serve hot with paneer curry and aloo jeera.
Video
Notes
- Add curd only on low heat to prevent curdling.
- Do not make the pooris too thin.
- Add water gradually while kneading.
- Check that all ingredients are permitted during your vrat.