Step 1: Prepare the Gravy Base

• Heat oil or ghee in a pan. Add cumin and fennel seeds.
• Once they splutter, add chopped onions. Sauté till golden brown.
• Add ginger-garlic paste and cook till raw aroma disappears.

Step 2: Roast the Besan

• Lower the flame and add besan to the pan. Roast for 2–3 minutes until it gives a nutty aroma.
• Stir constantly to avoid burning.

Step 3: Make the Gravy

• Add chopped tomato, turmeric, chili powder, coriander powder, and salt.
• Cook until tomatoes are soft and the oil begins to separate.
• Add whisked curd gradually, stirring continuously to avoid curdling.
• Simmer for 3–4 minutes until the mixture thickens.

Step 4: Add Paneer

• Gently add the paneer cubes and coat them in the gravy.
• Add cream or malai for a richer texture.
• Sprinkle garam masala, cover, and simmer for 5 minutes on low flame.

Step 5: Garnish & Serve

• Garnish with fresh coriander.
• Serve hot with roti, naan, paratha, or jeera rice.

🍽️ Serving Suggestions

• Serve it with butter naan or lachha paratha for a traditional Rajasthani meal.
• Add a side of boondi raita and onion salad for a balanced thali experience.

💡 Tips for Perfect Jodhpuri Paneer

• Use fresh paneer for best texture—homemade if possible.
• Whisk curd well before adding to avoid curdling.
• Adjust the spice level to suit your taste.
• Roasting besan is key to getting the authentic earthy flavor.

🧠 Health Note

✅ Rich in protein and calcium from paneer

✅ Uses gram flour instead of heavy cream or butter for a wholesome base

✅ Curd adds probiotics and smoothness to the gravy