Bedmi poori & paneer makhana curry with purti oil

Prep Time: 45 mins
Cook Time: 55 minutes

Total Time: 1hr 25mins

Servings: 8

Introduction:

If you’re looking for a hearty, flavourful, and festive North Indian meal, look no further than Bedmi Poori with Paneer Makhana Curry. This classic combination is not only rich in taste but also steeped in tradition. Prepared with the goodness of Purti Soyalite Refined Soyabean Oil, this recipe brings together the earthy flavours of spiced urad dal-stuffed pooris and the creamy indulgence of paneer and makhana simmered in a luscious tomato-based gravy. Whether you’re celebrating a special occasion or planning a royal Sunday brunch, this duo is bound to impress.

Ingredients:

– 2 cups whole wheat flour

– 1/2 cup soaked urad dal (split black gram)

– 1-inch ginger

– 2 green chilies

– 1 tsp fennel seeds

– 1/2 tsp cumin seeds

– 1/2 tsp asafoetida (hing)

– 1/2 tsp red chili powder

– 1/2 tsp garam masala

– Salt to taste

– Purti Soyalite Refined Soyabean Oil for deep frying

Preparation:

1. Prepare the Dal Mixture: Grind soaked urad dal, ginger, and green chilies into a coarse paste. Saute this paste in 1 tsp Purti Soyalite Oil with cumin, fennel, hing, and spices until fragrant.

2. Make the Dough: Combine whole wheat flour with a bit of salt. Knead into a soft dough, incorporating the cooled dal paste. Rest for 15-20 minutes.

3. Frying: Divide the dough into equal portions, roll into pooris, and deep-fry in Purti Soyalite Oil until golden brown and crisp.

Paneer Makhana Curry Recipe

Ingredients:

– 200g paneer (cubed)

– 1 cup makhana (fox nuts)

– 2 onions (finely chopped)

– 2 tomatoes (pureed)

– 1 tsp ginger-garlic paste

– 1/2 tsp turmeric powder

– 1 tsp coriander powder

– 1/2 tsp garam masala

– 1/2 tsp kasuri methi (optional)

– 1/4 cup fresh cream or milk

– Salt to taste

– Fresh coriander for garnish

– Purti Soyalite Refined Soyabean Oil for cooking

Preparation

1. Roast Makhana:
Lightly roast makhana in 1 tbsp Purti Soyalite Oil until crispy. Set aside.

2. Prepare the Base:
Heat oil in a pan. Sauté onions till golden, add ginger-garlic paste, then the tomato puree. Cook until oil separates.

3. Add Spices:
Add turmeric, coriander powder, salt, and garam masala. Mix well.

4. Add Paneer & Makhana:
Gently mix in paneer cubes and roasted makhana. Cook for 4–5 minutes.

5. Finish:
Add cream or milk and simmer for another 3–4 minutes. Garnish with fresh coriander and a pinch of kasuri methi.

Serving Suggestions

– Serve hot Bedmi Pooris with a generous portion of Paneer Makhana Curry.

– Add a side of cucumber salad or boondi raita for a complete North Indian feast.