High-protein idli shakshuka

METHOD -

1. Prepare the Idli Batter
   In a blender, mix the idli batter with crumbled paneer until you get a thick, smooth paste. Set aside.
   
   
2. Make the Chili Paste
   Soak the dried red chilies in hot water for 10–12 minutes until they soften. Then, blend them into a smooth paste.
   
   
3. Prepare the Shakshuka Sauce
   Heat ghee in a pan over medium heat. Add mustard seeds and curry leaves, letting them splutter.
   
   
4. Cook the Vegetables
   Add chopped onion and garlic, and sauté until the onions are soft and golden. Add chopped tomatoes, capsicum, and the chili paste. Cook until the tomatoes are soft and mushy.
   
   
5. Add the Spices
   Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a few more minutes until the spices are well incorporated and the sauce thickens slightly.
   
   
6. Cook the Idlis in the Sauce
   Make small pockets in the sauce with a spoon, and pour spoonfuls of the idli batter into each pocket. Cover the pan and let it cook on low heat until the idlis are firm and fully cooked (about 8–10 minutes).
   
   
7. Serve
   Drizzle extra ghee on top, sprinkle with podi masala if desired, and serve hot.