Name: Saunfiyana Paneer te Band Gobi de Vadi with Sahjan Yakhni
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200g low-fat paneer, crumbled; 1 cup sprouted moong dal, ground to a coarse paste; 1 cup cabbage (patta gobi), very finely shredded; 1/2 green bell pepper, finely diced; 2 fresh drumstick pods (sahjan), cut into 3-inch pieces; 1 cup thick coconut milk; 1.5 tablespoons mustard oil (sarson ka tel); 2 teaspoons fennel powder (saunf); 1 teaspoon dry ginger powder (sonth); 1/2 teaspoon asafoetida (strong hing); 2 Kashmiri whole red chillies; 1 black cardamom, crushed; 2 green cardamoms; 1-inch cinnamon stick; 1 sprig curry leaves; Salt to taste

The Preparation

Step 1

In a large mixing bowl, combine the coarse sprouted moong paste, crumbled paneer, shredded cabbage, and bell peppers. Add 1 tsp fennel powder, 1/2 tsp ginger powder, and a pinch of hing.

Step 2

Grease an idli steamer or a flat dhokla plate with a drop of mustard oil. Pour the mixture into the molds and steam for 12-15 minutes until firm to the touch. Once cooled slightly, demold or cut into thick squares (vadi).

Step 3

While the vadi is steaming, boil the drumstick pieces in salted water for 5-7 minutes until tender but not falling apart. Drain and set aside.

Step 4

Heat the remaining mustard oil in a pan until it smokes, then cool slightly. Reheat on low and add the whole Kashmiri chillies, black cardamom, green cardamom, cinnamon, and curry leaves.

Step 5

Whisk the coconut milk with the remaining fennel powder, ginger powder, and hing. Pour this into the pan, stirring continuously on low heat to prevent curdling (simulating the Kashmiri Yakhni technique).

Step 6

Add the boiled drumsticks to the gravy. Season with salt. Simmer gently for 3-4 minutes until the gravy thickens slightly and coats the drumsticks.

Step 7

Place the steamed Paneer-Cabbage vadis into the gravy or serve them on a plate with the Sahjan Yakhni poured generously over them. Garnish with a crack of black pepper if desired.