How to make Boondi Ki Subzi Hare Pyaaz Ke Saath -
An addition to your daily menu, simply need boondi and spring onions.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Boondi (बूंदी), Spring onions (हरे प्याज़ )
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Boondi Ki Subzi Hare Pyaaz Ke Saath checkout Boondi Sev ki Subzi, Boondi Ki Sabzi, Boondi aur Spring Onion ki Sabzi, Boondi ki Sabzi . You can also find more Main Course Vegetarian recipes like Cabbage and Rice Rolls Paneer Makhanwala - SK Khazana Baby Potatoes In Spicy Yogurt Gravy Vegetables In Thai Red Curry
Boondi Ki Subzi Hare Pyaaz Ke Saath Recipe Card
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 : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Boondi Ki Subzi Hare Pyaaz Ke Saath Recipe
Boondi 2 cups
Spring onions chopped 4-5
Yogurt 2 cups
Gram flour (besan) 3 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Oil 2 tablespoons
Dried red chillies broken 4-5
Asafoetida 1/4 teaspoon
Cumin seeds 1 teaspoon
Cloves 4-5
Black peppercorns 1/2 teaspoon
Kasoori methi 1/2 teaspoon
Fresh coriander leaves for garnish
Method
Step 1
Place yogurt in a bowl, add gram flour, red chilli powder, turmeric powder, salt and 2 cups water and whisk well.
Step 2
Heat oil in a handi. Add red chillies and asafoetida and sauté.
Step 3
Add cumin seeds, cloves, black peppercorns and gram flour mixture and cook on a low heat, stirring continuously, for 4-5 minutes.
Step 4
Add kasoori methi, spring onions and khari boondi and mix well.
Step 5
Transfer in a serving bowl, garnish with coriander leaves and serve hot.
Nutrition Info
Calories : 1179 Kcal
Carbohydrates : 28.8 gm
Protein : 61.2 gm
Fat : 91 gm
Other : Calcium - 691.4mg
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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.
