How to make Boondi Ki Subzi Hare Pyaaz Ke Saath -

An addition to your daily menu, simply need boondi and spring onions.

Sanjeev Kapoor

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 Chilli Idli-SK Khazana Palak Koftas in White Gravy Olan Vegetable Thai Green Curry - SK Khazana

Boondi Ki Subzi Hare Pyaaz Ke Saath

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


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.

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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 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.