Name: Khaman Dhokla with Paneer Jhalfrezi
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Cuisine: indian
Ingredients: 2 tablespoons fresh lemon juice; 1 tablespoon sugar; 2 teaspoons kosher salt; 1/2 teaspoon turmeric powder; 2 tablespoons vegetable oil; 1 1/2 cups besan (split yellow pea flour), plus more if needed; 1 tablespoon ENO fruit salt (see Cook’s Note); 4 tablespoons vegetable oil; 1 1/2 teaspoons cumin seeds; 1 medium red onion, sliced (about 2 cups); 1/2 red bell pepper, sliced (about 1 cup); 1/2 orange or yellow bell pepper, sliced (about 1 cup); 1/2 green bell pepper, sliced (about 1 cup); 1 to 2 Thai green chiles or serrano chiles, chopped; Kosher salt; 3 to 4 cloves garlic, mashed or grated (about 1 1/2 teaspoons); One 2-inch piece ginger, peeled and mashed or grated (about 1 1/2 teaspoons); 1 teaspoon ground coriander; 1 teaspoon Kashmiri red chile powder; 1/4 teaspoon ground turmeric; 1 1/2 cups canned peeled whole tomatoes (ideally San Marzano), hand crushed; 8 ounces paneer, cut crosswise and then lengthwise into flat matchstick pieces (about 2 inches long, 1/2 inch wide and 1/4 inch thick); 2 tablespoons sesame seeds, optional; 1 tablespoon sugar; 2 tablespoons vegetable oil; 1 1/2 teaspoons brown or black mustard seeds; 2 to 3 Thai green chiles, slit, or 1 to 2 serrano chiles, sliced; 2 sprigs fresh curry leaves (12 to 15 leaves); A pinch asafoetida (hing), optional; Fresh cilantro, for serving

Directions

Special equipment:

a 12-cup ring pan or Bundt pan

For the dhokla: Combine the lemon juice, sugar, salt, turmeric, 1 tablespoon of the oil and 3/4 cup water in a small mixing bowl. Mix well until the sugar has dissolved.
Add the besan to a large mixing bowl, then add the lemon juice mixture. Mix well to break up any lumps, adding more water as needed to make a pourable batter slightly thinner than pancake batter but thick enough to coat the back of a spoon. If the batter becomes too thin, you can add 1 to 2 more tablespoons besan.
Place a trivet in a large pot with a lid big enough to fit a 12-cup ring or Bundt pan. Add 6 cups water and bring to a boil.
Grease a 12-cup ring or Bundt pan liberally on all sides with the remaining 1 tablespoon oil.
When the water starts boiling, add the ENO fruit salt to the besan batter and fold gently until just combined. Immediately pour the batter into the prepared pan, then place the pan on the trivet, cover and steam for 15 minutes. (This step is key to making a good spongy dhokla. It’s imperative to add the ENO at the last minute, just before you’re ready to steam the dhokla.)
Turn off the heat but do not uncover the pan for another 10 minutes. Remove the pan and let it cool. Once cooled, invert it onto a large round serving platter.
For the paneer jhalfrezi: Heat 3 tablespoons of the oil in a large heavy-bottom saucepan over medium-high heat until shimmering. Add the cumin seeds and sizzle until they start to darken, about 10 seconds. Add the onion, the red, orange and green bell peppers, the chiles and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 8 minutes. Add the garlic and ginger and cook until the raw smell dissipates, about 2 minutes. Add the coriander, Kashmiri chile powder and turmeric and cook, stirring often, until the raw smell dissipates, about 2 minutes. Add the crushed tomatoes and 1/2 teaspoon salt and cook until the sauce has thickened slightly, 5 to 7 minutes. Adjust salt to taste.
Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add the sliced paneer and sear on both sides until golden, 2 to 3 minutes. Transfer to a paper towel-lined plate and gently dab off any excess oil with a paper towel; cover to keep moist.
For the dhokla assembly: Dry roast the sesame seeds, if using, in a small pan over low heat, shaking the pan until they are golden brown, 4 to 5 minutes. Transfer to a small bowl.
Dissolve the sugar in 3 tablespoons warm water in a small bowl. Set aside.
Heat the oil in the same pan over medium-high heat until shimmering. Add the mustard seeds and let them crackle, about 10 seconds. Add the green chiles, curry leaves and asafoetida, if using, and cook, stirring, until the curry leaves turn bright green and crispy, about 30 seconds. Mix in the reserved sugar water. Spoon this mixture evenly over the dhokla. Sprinkle with the roasted sesame seeds, if using.
Reheat the jhalfrezi sauce over low heat, stirring occasionally. Gently add the seared paneer and heat over medium-high heat, shaking the pan but not stirring, until hot.
Carefully ladle as much jhalfrezi as fits into the middle of the ring dhokla. Serve any extra jhalfrezi in a small bowl alongside. Garnish with cilantro.

Cook’s Note

ENO fruit salt is a combination of sodium bicarbonate, sodium carbonate and citric acid that helps leaven the dhokla somewhat like baking powder. You can find it in grocery stores that cater to Indian shoppers or online.

Khaman Dhokla with Paneer Jhalfrezi

Ingredients

Dhokla:

Paneer Jhalfrezi:

Dhokla Assembly:

Directions

Special equipment:

Cook’s Note

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My Private Notes

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