Dahi Paneer with Rajgira Roti
30 minutes
4 reads
About Dahi Paneer with Rajgira Roti
A comforting Navratri vrat meal of lightly spiced paneer in a creamy yogurt base served with soft rajgira rotis.This simple combination makes a satisfying fasting meal without onion, garlic or regular grains.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Dahi Paneer
- 1 cup Paneer Cut into small cubes
- 1 cup Curd Plain and whisked until smooth
- 1 tsp Ghee For cooking
- 1/2 tsp Cumin Jeera
- 1/2 tsp Ginger Finely grated
- 1 Green Chilli Finely chopped, optional
- 1 tbsp Coriander Leaves Finely chopped
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
For the Rajgira Roti
- 1 cup Rajgira Flour Amaranth flour
- 1/2 cup Potato Boiled, peeled and mashed
- 1/2 tsp Cumin Jeera, lightly crushed
- 1 tbsp Coriander Leaves Finely chopped
- 1 pinch Black Pepper Freshly ground
- 1 pinch Sendha Namak Or as required
Instructions
Making the Rajgira Dough
- Combine rajgira flour, mashed potato, cumin, coriander leaves, black pepper and sendha namak in a bowl. Add warm water a little at a time and knead gently into a soft dough. Let it rest for 5 minutes.
- Divide the dough into 4 portions. Place one portion between two sheets of parchment or food-safe plastic and gently flatten into a small round roti. Repeat with the remaining dough.
Preparing the Dahi Paneer
- Heat the ghee in a pan over medium heat. Add cumin and let it sizzle. Add the grated ginger and green chilli and sauté for 30 seconds.
- Add the paneer cubes and gently cook for 2–3 minutes, turning occasionally, until warmed through and lightly golden at the edges.
- Reduce the heat to low. Add the whisked curd gradually while stirring continuously. Cook gently for 2–3 minutes without bringing it to a vigorous boil, so the curd remains smooth.
- Add black pepper and sendha namak. Stir gently and turn off the heat. Finish with chopped coriander leaves.
Cooking the Rajgira Rotis
- Heat a tawa over medium heat. Carefully transfer one flattened roti onto the tawa and cook for 1–2 minutes until the underside firms up. Flip gently.
- Cook the second side for 1–2 minutes until cooked through, pressing gently around the edges with a spatula if needed. Repeat with the remaining rotis.
- Serve the warm dahi paneer with the rajgira rotis.
Recipe Notes
Make-Ahead Tip
Boil and mash the potato ahead of time. You can also prepare the paneer cubes and whisk the curd in advance. For the best texture, make the rajgira rotis just before serving.Office Tiffin Tip
Pack the dahi paneer and rajgira rotis separately. Keep the meal cool if the commute is long, especially because it contains curd.Quick Swap
If you prefer a thinner, softer accompaniment, make the rajgira rotis slightly smaller and thinner. You can also serve the dahi paneer with a simple roasted potato side instead of the rotis.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Related Posts You May Like
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Recipe Nutrition
Calories: 714kcalCarbohydrates: 55gProtein: 36gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 81mgSodium: 202mgPotassium: 243mgFiber: 9gSugar: 2gVitamin A: 41IUVitamin C: 15mgCalcium: 789mgIron: 7mg
