How to make Boondi ki Sabzi -

Make this when unexpected guests drop in and you have to rustle up a quick meal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boondi (बूंदी), Oil (ऑइल)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Boondi ki Sabzi checkout Boondi Sev ki Subzi, Boondi Ki Sabzi, Boondi Ki Subzi Hare Pyaaz Ke Saath, Boondi aur Spring Onion ki Sabzi . You can also find more Main Course Vegetarian recipes like Desi Soya Stir Fry Hara Choliya Dahi Ka Chounk Kale Chholay Dhansak

Boondi ki Sabzi

Boondi ki Sabzi Recipe Card

Print

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Boondi ki Sabzi Recipe

  • Boondi unsalted 1 cup

  • Oil 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Spring onions with greens chopped 2

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 teaspoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Heat oil in a non-stick pan. Add cumin seeds and sauté for 30 seconds. Add asafoetida and spring onions, mix and sauté for a minute.

Step 2

Add turmeric powder, chilli powder, coriander powder, boondi and salt and mix well. Add ¼ cup water and chopped coriander, mix, cover and cook for 2-3 minutes.

Step 3

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.