Idli Shakshuka

This week, we’re turning South Indian comfort food into a high-protein fusion dish —Shakshuka-Style Idlis. Think pillowy-soft idlis cooked directly in a simmering, ghee-rich shakshuka sauce spiked with red chilli paste and mustard seeds. It’s fusion, but make it unapologetically desi.

If you're looking to switch things up this weekend, this one’s high-protein, high-comfort, and the kind of weekend special you’ll crave all week.

Ingredients for Idli Shakshuka

For the Idli Batter

• Idli batter: 2 cups

• Paneer (crumbled): ½ cup

For the Shakshuka Sauce

• P Mark Ghee: 1–2 tbsp

• Mustard Seeds: ½ tsp

• Curry Leaves: 8–10

• Onion (chopped): 1 medium

• Garlic (chopped): 3 cloves

• Tomatoes (chopped): 2 medium

• Capsicum (chopped): 1 small

• Dried Red Chilies: 2–3 (soaked and blended into a paste)

• Red Chili Powder: ½ tsp

• Turmeric Powder: ¼ tsp

• Coriander Powder: ½ tsp

• Garam Masala: ½ tsp

• Salt: To taste

To Serve

• Extra ghee

• Podi Masala (optional)
  

Method for Idli Shakshuka

• Blend idli batter with crumbled paneer into a thick, smooth paste. Set aside.

• Soak red chilies in hot water for 10–12 minutes. Once soft, blend into a smooth paste.

• Heat ghee in a pan. Add mustard seeds and curry leaves. Let them splutter. Add onions and garlic, and sauté till golden.

• Add tomatoes, capsicum, and chili paste. Cook until tomatoes soften and mixture turns saucy.

• Add red chili powder, turmeric, coriander powder, garam masala, and salt. Mix and simmer until it thickens.

• Create small wells in the sauce. Spoon in the paneer-idli batter into each. Cover and let cook on low heat for 8–10 mins until set.

• Your idli shakshuka is ready. Drizzle with more ghee and top with podi masala if using. Serve hot, straight from the pan.

Stay tuned every Friday for a brand-new recipe! Whether you're a seasoned chef or just mustard-curious, our blog is your home for flavorful ideas and kitchen inspiration.