Punjabi-style Smokvara with Spiced Paneer

Ingredients

In the Punjabi-style adaptation of Smokvara, we replace the traditional Bosnian filling with spiced paneer, a popular ingredient in Punjabi cuisine. Additionally, we modify the gravy by incorporating Punjabi spices like cumin, coriander, and garam masala to infuse the dish with the distinct flavors of Punjab. We alse have the original recipe for Smokvara, so you can check it out.

• For the dumplings: For the dumplings:
• 1 cup (200g) semolina 1 cup (200g) semolina
• 1/2 cup (120ml) yogurt 1/2 cup (120ml) yogurt
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 100g paneer, crumbled 100g paneer, crumbled
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• 2 tablespoons chopped cilantro (coriander leaves) 2 tablespoons chopped cilantro (coriander leaves)
• For the gravy: For the gravy:
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, pureed 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder 1/4 teaspoon red chili powder
• Salt to taste Salt to taste
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• Chopped cilantro (coriander leaves) for garnish Chopped cilantro (coriander leaves) for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine semolina, yogurt, water, salt, and baking soda. Mix well to form a smooth batter. Let it rest for 15 minutes.
2. 2.
   In a separate bowl, mix crumbled paneer, cumin powder, coriander powder, red chili powder, and chopped cilantro. Set aside.
3. 3.
   Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
4. 4.
   Add chopped onions and sauté until golden brown.
5. 5.
   Add ginger-garlic paste and cook for a minute until the raw smell disappears.
6. 6.
   Add tomato puree and cook until the ghee separates from the mixture.
7. 7.
   Add turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for 2-3 minutes.
8. 8.
   Meanwhile, shape the semolina batter into small balls and flatten them. Place a spoonful of the paneer filling in the center and seal the edges to form dumplings.
9. 9.
   Gently drop the dumplings into the simmering gravy. Cover and cook for 10-12 minutes or until the dumplings are cooked through.
10. 10.
    Stir in the heavy cream and cook for an additional 2 minutes.
11. 11.
    Garnish with chopped cilantro and serve hot with naan or rice.

Treat your ingredients with care...

• Semolina — Make sure to use fine semolina for a smoother texture in the dumplings.
• Paneer — If you can't find paneer, you can substitute it with crumbled tofu or mashed potatoes for a different flavor profile.
• Ghee — If you prefer a lighter option, you can use vegetable oil instead of ghee.
• Cumin seeds — Toasting the cumin seeds before adding them to the gravy will enhance their aroma.
• Heavy cream — For a healthier alternative, you can use coconut milk instead of heavy cream.

Tips & Tricks

• To ensure the dumplings hold their shape, avoid overcrowding the pan while cooking them in the gravy.
• For a spicier version, increase the amount of red chili powder or add chopped green chilies to the gravy.
• You can make the dumplings in advance and refrigerate them. Just add them to the gravy when ready to serve.
• Adjust the consistency of the gravy by adding more water or cream, depending on your preference.
• Garnish with a drizzle of melted ghee and a sprinkle of garam masala for an extra burst of flavor.

Serving advice

Serve Punjabi-style Smokvara hot with naan bread or steamed rice. It pairs well with a side of raita (yogurt dip) and pickles for a complete Punjabi meal experience.

Presentation advice

Arrange the dumplings in a shallow serving dish and pour the rich tomato gravy over them. Garnish with a sprinkle of chopped cilantro for a pop of color. Serve it family-style, allowing everyone to help themselves to the delicious dumplings and gravy.