Rajasthani Papad Sabzi

Name: Rajasthani Papad Sabzi
Yield: 3 servings
Cuisine: British
Ingredients: 4 popadums (roasted), cut into pieces; 1/2 tsp cumin seeds; 1 pinch asafoetida; 2 tbsps oil; 2 tbsps ghee; 1 tsp tumeric powder; 1 tsp coriander powder; 1 tsp Kashmiri red chilli powder; 1/4 cup tomato puree; 250 gms yogurt; 300 ml water; 2 tbsps fresh fenugreek leaves, finely chopped; 3 cloves garlic, finely chopped; 1 green chilli, finely chopped; 1/2 tsp ginger paste

Rachna @cook_13571950

Leicestershire

This is basically a popadum curry. Roasted popadums in a yogurt gravy. This is a common dish in Rajasthan, India. I learnt this recipe from my Nanna, she used to cook it once a week. It can be served with chapati or rice. Just be careful when adding salt, as the popadum has already got salt. It's made using plain popadum, but I normally use black pepper flavoured popadums.

Rachna @cook_13571950

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Ingredients

3 servings

4popadums (roasted), cut into pieces
1/2 tspcumin seeds
1 pinchasafoetida
2 tbspsoil
2 tbspsghee
1 tsptumeric powder
1 tspcoriander powder
1 tspKashmiri red chilli powder
1/4 cuptomato puree
250 gmsyogurt
300 mlwater
2 tbspsfresh fenugreek leaves, finely chopped
3 clovesgarlic, finely chopped
1green chilli, finely chopped
1/2 tspginger paste

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Steps

1

In a pan, add oil and ghee and heat on medium heat. To it, add cumin seeds and when the seeds crackle, add asafoetida, garlic, green chillies and ginger paste. Cook it for 2 minutes, stirring it.
2

Add the tomato puree, tumeric powder, coriander powder, Kashmiri red chilli powder and fenugreek leaves, cook till the oil starts leaving the sides of the pan. Add water to it and bring it to boil. Then add yogurt to it and keep stirring so that the yogurt doesn't curdle. Cook it for 3 - 4 minutes, then add the roasted papad to it and let it simmer for 2 minutes. Take the pan off from the heat and serve immediately.