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A quick and flavorful Rajasthani curry where crispy roasted papad is simmered with fresh fenugreek leaves in a tangy yogurt-based gravy. A unique side dish that comes together in under 30 minutes.
For 4 servings
Prepare the papad and methi leaves. Roast the papads on an open flame or in a microwave until crisp. Once cool, break them into bite-sized pieces (about 1-inch squares). Ensure the methi leaves are thoroughly washed and finely chopped.
Make the masala base. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the hing, followed by the chopped onion and sauté until soft and golden brown. Stir in the ginger-garlic paste and cook for a minute. Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook until the tomatoes turn mushy and oil separates.
Cook the methi and yogurt gravy. Add the chopped methi leaves to the pan and sauté until the leaves wilt completely. Reduce the heat to low, add the whisked yogurt, and stir continuously for 1-2 minutes to prevent curdling. Pour in the water, mix well, bring to a gentle simmer, and cook for 2-3 minutes until it thickens slightly.
Finish the sabzi and serve. Just before serving, add the broken papad pieces and garam masala to the gravy. Stir gently and cook for 1 minute. Garnish with fresh coriander leaves and serve immediately with hot rotis.
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A quick and flavorful Rajasthani curry where crispy roasted papad is simmered with fresh fenugreek leaves in a tangy yogurt-based gravy. A unique side dish that comes together in under 30 minutes.
This rajasthani recipe takes 25 minutes to prepare and yields 4 servings. At 184.18 calories per serving with 8.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace yogurt with 1/4 cup of cashew cream or a vegan yogurt alternative. Ensure the papad used does not contain any dairy-derived ingredients.
Omit the onion and garlic. You can increase the amount of hing slightly and use ginger paste instead of the ginger-garlic paste.
Use frozen chopped methi to save on cleaning and chopping time. Thaw it completely and squeeze out any excess water before adding it to the pan.
Add 1/2 cup of crumbled paneer (cottage cheese) or boiled chickpeas along with the methi leaves for an extra protein boost.