The idea of adding papad to a curry may not sound appetising although on my recent trip to Rajasthan this is one dish I couldn’t get enough of. I was there during the summer months of April travelling across the region, cooking and eating with locals. Discovering spices, markets and family recipes along the way. Papad ki sabzi is a staple in homes across the north west of India and primarily made with turmeric, coriander and fenugreek in a rich gravy simmered along with cooked papad or poppadum as it is known in the UK. A genius idea if you ask me! Yoghurt added to the curry is cooling and also thickens the gravy. It’s a simple recipe and just what a mid week meal needs on days when I don’t have much in the kitchen.
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)
100gms tomato roughly chopped
1 tbsp tomato puree
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp kashmiri chilli powder (or mild paprika)
250gms greek yoghurt whisked
2 tbsp kasoori methi/ dried fenugreek leaves
Salt to taste
Coriander for garnish
- 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
- 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.
- 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
- Now add the yoghurt a little at a time and stir well. Cook on a low heat and stir for 3-4 minutes
- 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.