Panchmel Sabzi
A traditional Rajasthani delight, this dish features a medley of five distinct vegetables simmered in a tangy, spiced yogurt gravy. It's a colorful and flavorful curry that brings the taste of Rajasthan to your table, perfect with hot rotis.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Yogurt Base
- b.In a mixing bowl, combine the whisked curd and besan. Mix thoroughly to ensure no lumps remain.
- c.Add turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder to the curd mixture. Whisk until you have a smooth, homogenous paste. Set aside.
- 2
Step 2
- a.Sauté Aromatics and Masala Base
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and mustard seeds and let them splutter for about 30 seconds.
- c.Add the asafoetida and broken dried red chilies. Sauté for 10 seconds.
- d.Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
- e.Stir in the ginger-garlic paste and cook for another minute until its raw aroma disappears.
- f.Pour in the tomato puree, add salt, and cook the masala for 5-7 minutes, stirring occasionally, until it thickens and you see oil separating at the edges.
- 3
Step 3
- a.Incorporate Yogurt Gravy
- b.Reduce the heat to the lowest setting. Slowly pour the prepared spiced yogurt mixture into the pan, stirring continuously and vigorously to prevent it from curdling.
- c.Continue to stir and cook on low heat for 2-3 minutes until the gravy thickens slightly and comes to a gentle simmer. Do not boil.
- 4
Step 4
- a.Cook the Vegetables
- b.Add the cubed potatoes and carrots to the gravy. Mix well to coat them.
- c.Pour in the water, stir, cover the pan, and cook for 8-10 minutes until the potatoes and carrots are about 70% cooked.
- d.Add the french beans, capsicum, and green peas. Stir gently to combine.
- e.Cover and cook for another 5-7 minutes, or until all vegetables are tender but still retain a slight crunch. Check for salt and adjust if necessary.
- 5
Step 5
- a.Finish and Garnish
- b.Sprinkle the garam masala and crushed kasuri methi over the sabzi. Mix gently to incorporate the flavors.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Let the sabzi rest for 5 minutes before serving to allow the flavors to meld.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To absolutely prevent yogurt from curdling, ensure it's at room temperature and the flame is on the lowest setting when you add it.
- 2For a richer, more authentic flavor, use ghee instead of oil for the tempering.
- 3You can parboil the potatoes and carrots separately to reduce the overall cooking time.
- 4Chop all vegetables to a uniform size to ensure they cook evenly.
- 5The sabzi tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator.
Adapt it for your goals.
With Paneer
For a protein-rich version, add 150g of cubed paneer along with the capsicum and peas in the final cooking stage.
Creamier GravyCreamier Gravy
For a richer, restaurant-style gravy, add 2 tablespoons of fresh cream or cashew paste at the end, just before adding the garam masala.
No Onion/Garlic VersionNo Onion/Garlic Version
To make a Sattvic or Jain version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices.
Different VegetablesDifferent Vegetables
Feel free to substitute with other vegetables like cauliflower, sweet potato, or bottle gourd (lauki). Adjust cooking times accordingly.
Why this is on our healthy list.
High in Dietary Fiber
The medley of five different vegetables provides a significant amount of dietary fiber, which aids digestion, promotes satiety, and helps maintain stable blood sugar levels.
Rich in Vitamins and Minerals
Each vegetable contributes a unique profile of essential nutrients. Carrots are rich in Vitamin A, capsicum in Vitamin C, and green peas in Vitamin K, making this dish a powerhouse of micronutrients.
Promotes Gut Health
The use of curd (yogurt) as a base introduces beneficial probiotics into the dish, which support a healthy gut microbiome and improve digestion.
Boosts Immunity
Spices like turmeric (containing curcumin), ginger, and garlic have anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
'Panch' means five and 'Mel' means mix. Panchmel Sabzi literally translates to a curry made with a mix of five vegetables, a hallmark of Rajasthani cuisine.