Rajasthani Papad ki Sabji
- 4 roasted papads/ poppadum
- 3 tbsp vegetable oil
- ½ tsp cumin seeds
- Pinch of asafoetida
- 4 garlic cloves roughly chopped
- 1 ” ginger roughly chopped
- 1 small birds eye green chilli (deseeded it you prefer)
- 100 gms tomato roughly chopped
- 1 tbsp tomato puree
- 1 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp kashmiri chilli powder (or mild paprika)
- 250 gms greek yoghurt whisked
- 300 mls water
- 2 tbsp kasoori methi/ dried fenugreek leaves
- Salt to taste
- Coriander for garnish
- In a blender add the garlic, ginger and green chilli along with a splash of water and blend to a smooth fine paste. Set aside. In the same blender add the tomato along with the tomato puree and blend to a paste
- Heat oil in a heavy bottom non stick sauce pan over a low heat. Add the cumin seeds and asafoetida. Fry for a couple of seconds.
- Add the garlic ginger paste and fry for 20 seconds. Now add the blended tomatoes and cook for 6 minutes stirring well. As the oil leaves the sides of the pan add the powdered spices and fry for 1 minute
- Now add the yoghurt a little at a time and stir well. Cook on a low heat and stir for 3-4 minutes
- Add the water, season to taste and simmer for 6-8 minutes. Add the fenugreek leaves along with the roasted papad. Cover and cook for 2 minutes on a low heat. Garnish with coriander and serve warm with roti or rice.
Note: Make sure to whisk the yoghurt well so there are no lumps this way it wont split as it cooks
