How to make Papad ki Sabzi - SK Khazana -

Enjoy the papads in this manner – you will love them

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Papads, Oil (ऑइल)

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Spicy Bhindi Palak Sprouts Mushroom Soywadi Masala Dahi Wale Aloo

Papad ki Sabzi - SK Khazana

Papad ki Sabzi - SK Khazana Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Papad ki Sabzi - SK Khazana Recipe

  • Papads roasted 8

  • Oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1 teaspoon

  • Asafoetida 1 pinches

  • Medium onions chopped 2

  • Ginger-garlic pasgte 1 tablespoon

  • Fresh tomato puree 3/4 cup

  • Yogurt 1 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Jagger chopped 1/2 teaspoon

  • Garam masala powder 1/ teaspoon

  • Fresh coriander leaves roughly chopped 1/2 cup

  • Dried fenugreek leaves (kasuri methi) roasted and powdered 1/4 teaspoon

  • Fresh coriander sprig to garnish

Method

Step 1

Heat oil in a deep non-stick pan, add mustard seeds, cumin seeds and asafoetida and let the seeds splutter.

Step 2

Add onions and sauté till they turn golden brown. Add ginger-garlic paste and sauté for 1-2 minutes. Add tomato puree and mix well. Cover and cook on medium heat for 4-5 minutes or till oil separates.

Step 3

Add yogurt and mix well. Cook on medium heat for 2-3 minutes. Add red chilli powder, turmeric powder and coriander powder and mix well. Sauté for 2-3 minutes on medium heat.

Step 4

Add salt and jaggery and garam masala powder, mix well and cook for 2-3 minutes on medium heat.

Step 5

Crush and add papads and coriander leaves and mix well. Add 2-3 tablespoons water and mix well. Add dried fenugreek leaves and mix well. Cover and cook for 2-3 minutes on medium heat.

Step 6

Transfer into a serving bowl, garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.