Soft South Indian idlis meet bold Middle Eastern shakshuka flavors for a hearty fusion meal. Let's dive into the recipe
Heat oil and sauté chopped onions, capsicum, and red bell peppers until softened.
Blend tomatoes, garlic, and paneer into a paste, then add to the pan and mix.
Add salt, Kashmiri chili powder, and regular chili powder. Simmer until oil releases.
Adjust the gravy with hot water, drop idli batter dollops into curry, and cook on low flame.
Prepare tempering with mustard seeds, dried chilies, curry leaves, and a pinch of salt.
Pour the tempering over cooked idlis, garnish with coriander leaves, and serve hot.