Rajasthani Papad Ki Sabji

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
  1. 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
  2. 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.
  3. 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
  4. Now add the yoghurt a little at a time and stir well. Cook on a low heat and stir for 3-4 minutes
  5. 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


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