Papad Paneer ki Sabzi | Rajasthani Sabzi

Papad also called as papadam or poppadom is a sun dried crepe made with lentils and spices. This is a traditional Rajasthani recipe which is also gluten free. The main ingredients are papad, yogurt and spices. It is a quick and easy recipe and can be prepared when you do not have any veggies in hand. It can be served with Rajasthani Khoba Roti or regular rotis.

Ingredients:

• 2 big sized Papad
• 1/8 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp salt or to taste
• 1/2 tsp red chilly powder
• 1/2 tsp cumin seeds
• 11/2 tsp Ghee
• 1/4 cup chopped tomatoes 
• 1 cup yogurt
• 1 tsp grated ginger
• 2 tbsp chopped cilantro
• 1/4 cup cream
• 1/2 cup water
• 1 cup Paneer cubes

Method:

 

1. Roast the papad on medium flame or microwave for 45 seconds on one side and then flip and again heat for 15 seconds. Break them into bite sized pieces.
2. Heat ghee in a pan, add asafoetida/hing and cumin seeds. It will start spluttering and then add coriander powder, cumin powder.
3. Next add in red chilli powder, coriander powder, turmeric powder, grated ginger and cook on very low heat for a minute until spices are fragrant.
4. Add pureed fresh tomatoes and cook the masala on medium heat till it starts to release the oil.
5. Add Yogurt to the mix and keep it stirring for 2-3 minutes till the it is well cooked. Take care to keep stirring to prevent the curd from splitting. Do not cover the pan with lid. 
6. Add paneer cubes and mix.
7. Next, add in fresh cream or milk cream (malai) and cook it for 2-3 minutes
8. Add water and bring it to a boil. Boil this gravy for 3-4 minutes and then add broken papad pieces into the gravy and turn off the heat. Papad tends to get soft very quickly, so add it to the sabzi 5 mins before you serve.
9. Garnish the sabzi with coriander leaves.

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