The biggest challenge for vegetarians is the limited number of protein sources available to them. Among these, *paneer* (cottage cheese) is the most commonly consumed and easily accessible option. If you have grown bored of eating *paneer* or dishes made from it, why not explore another excellent protein-rich alternative? We are talking about protein-packed *Besan Kharna*.

**Besan Kharna**
Although *Besan Kharna* is a traditional Rajasthani dish, it is enjoyed with great enthusiasm across North India. Let’s look at the special recipe for making it:

**Ingredients**
1 to 1.5 cups *besan* (gram flour)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

2-3 tablespoons oil

Salt to taste

Water as required

**Ingredients for the Gravy**
2 medium-sized onions, finely chopped

2 small tomatoes, finely chopped

1 tablespoon ginger-garlic paste

Whole spices: cloves, cardamom, cinnamon, and bay leaf

1 teaspoon turmeric powder

2 teaspoons red chili powder

1/2 teaspoon coriander powder

1/2 teaspoon *garam masala*

1/2 teaspoon *kasuri methi* (dried fenugreek leaves)

3 tablespoons oil

1 teaspoon cumin seeds

Salt to taste

**Method**
To make *Besan Kharna*, take a medium-sized vessel and add the *besan* to it.

Next, add salt, red chili powder, turmeric, and water to prepare a batter. Ensure the batter is thick in consistency.

Steam this batter thoroughly until cooked, then cut it into small, square-shaped pieces.

Now, heat oil in a pan (*kadhai*) and fry these pieces until they turn golden brown. Remove them and set aside on a plate.

To prepare the gravy, roast the cumin seeds and whole spices in the same pan, then add the onions and ginger-garlic paste.

Once the onions are sautéed, add the tomatoes along with turmeric, coriander powder, *garam masala*, and red chili powder.

Sauté this spice mixture until the oil begins to separate from the masala. In this step, add the gram flour (besan) pieces to the gravy, add water as needed, and cook over a low flame for a while.

Let the dish simmer on a low flame for at least 5–7 minutes.

Garnish with coriander leaves or dried fenugreek leaves (kasuri methi) and serve for lunch or dinner.

Your special Rajasthani 'Besan ka Kharna' dish is ready.

PC Social Media