Rajasthani Papad Sabzi Recipe
Introduction:
Papad Ki Sabzi is a beloved dish in Rajasthan, often prepared when vegetables are scarce at home. With its rich blend of flavors from tomatoes, yogurt, and an array of spices, this dish offers a perfect comfort food experience. The addition of crispy roasted papads soaking up the flavorful gravy makes it a unique and tasty curry. Paired with traditional roti or rice, this dish brings a taste of Rajasthani home cooking to your table.
Cuisine:
Rajasthani
Course:
Lunch
Diet:
Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Ginger (chopped) | 1-inch piece |
| Green Chilli (chopped) | 1 |
| Garlic (cloves) | 3 cloves |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Tomatoes (pureed) | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Curd (Dahi / Yogurt), whisked | 1/2 cup |
| Papad | 3 pieces |
| Salt | To taste |
| Coriander Leaves (Dhania), chopped | 2 tablespoons |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Prepare the Papad:
- Begin by roasting the papads either on an open flame or in the microwave until they are crispy and golden brown. Once roasted, break the papads into small quarters and set them aside for later use.
-
Make Ginger-Garlic Paste:
- Using a pestle and mortar, grind the chopped ginger, garlic, and green chili together to form a smooth paste. Set this paste aside.
-
Cook the Spices:
- In a pan, heat the ghee over medium heat. Once hot, add cumin seeds (jeera) and let them crackle.
- Add the prepared ginger-garlic-green chili paste along with kasuri methi (dried fenugreek leaves). Sauté for a few seconds until the aroma of the spices releases.
-
Add Tomato Puree and Spices:
- Stir in the tomato puree along with turmeric powder, red chili powder, and coriander powder. Let the mixture come to a brisk boil for about a minute.
-
Incorporate Yogurt and Papad:
- Reduce the heat to low and add the whisked yogurt (curd), roasted papad, and salt. Mix well, ensuring the papads are thoroughly coated with the gravy.
- Continue stirring gently as the papads begin to soak up the curry, softening and absorbing the flavors.
-
Simmer and Adjust:
- Allow the curry to simmer for about 5 minutes. You will notice the curd may slightly curdle, which is normal. Keep simmering until the papads are fully soaked into the curry and have absorbed the flavors.
- Taste the dish and adjust the salt and spices as needed.
-
Garnish and Serve:
- Once the dish is ready, turn off the heat and transfer the Papad Ki Sabzi to a serving bowl.
- Garnish with finely chopped coriander leaves (dhania).
Serving Suggestions:
- Ideal Pairings: Serve this Rajasthani Papad Sabzi with a side of Pindi Chole, Jowar Atta Roti, and a refreshing Lacha Pyaz (onion salad) for a delightful and hearty meal.
- Occasions: This dish is perfect for a special weekend lunch or dinner, offering a comforting and flavorful experience that highlights the essence of Rajasthani home-cooked food.
Enjoy the warmth and heartiness of this unique Rajasthani dish—perfect for a satisfying meal that’s simple yet full of bold, aromatic flavors.
