Jhol is a thin spice curry that can be enhanced with a variety of flavors. The simplest type of jhol is made with potatoes and it is served at some Hindu occasions and weddings. Our recipe however, yields a richer jhol that includes cottage cheese and makhana (Euryale ferox). It’s easy to make and delicious enough to be served to friends and family.
- Cottage cheese (paneer), cut into chunks 150 grams
- Makhane 8 – 10
- Potato, boiled and roughly cut 1 large
- Bay Leaf 1
- Cumin Seeds ½ teaspoon
- Salt To taste
- Green chili, finely chopped 1 large
- Garam Masala ½ teaspoon
- Coriander Powder 1 teaspoon
- Kasuri Methi ½ teaspoon
- Turmeric Powder 1/3 teaspoon
- Cooking Oil 1 tablespoon + for frying paneer
- Dry Mango Powder (Amchur) 1 teaspoon
- Water As required
- Put a small frying pan over medium heat and pour oil into it.
- As soon as the oil heats up, lower the heat and deep fry the cottage cheese chunks to a nice brown color.
- Also deep fry the makhane in the same oil for a few seconds. When done, transfer both to a plate lined with paper towels to drain excess oil.
- In a small bowl pour some water and soak the fried paneer chunks in it. This will make them soft.
- Place a wok over medium heat and pour 1 tablespoon cooking oil in it.
- As soon as the oil heats up, throw in the cumin seeds and let them crackle.
- Also add the bay leaf. Gently stir and then add the dry spices.
- Stir and then add roughly cut potato pieces. Toss to coat.
- Add 2 – 3 cups of water and stir. Let the curry take a nice boil for a couple of minutes.
- Lower the heat and add the fried paneer and makhane.
- Sprinkle kasuri methi on top and give the jhol a final stir.
- Turn off the heat and transfer the jhol to a serving dish. Serve hot with poori or kachori.
Preparation Time: 20 minutes
Serves: 2 – 3