Boondi ki Sabzi is a popular Indian curry dish that's made with crispy boondi (small, deep-fried balls made from chickpea flour) cooked in a rich and flavorful gravy. It's a delicious and easy-to-make dish that can be served as a main course or as a side dish. Here's how to make Boondi Ki Sabzi:
Basically, boondi ki sabzi recipe belongs to my Nani( maternal grandmother) and used to be commonly cooked in Multan region of Pakistan. She migrated from that region during partition used to cook it sometimes. Then my mother cooks it when there is not much time to grocery shop.
When I started sharing these simple Everyday Indian curries or other dishes which used to part of our everyday meals, I did not have any idea that so many people would be interested in such simple recipes.
Some pleasures in life are as simple as dipping the bread in a hot bowl of curry. Just scooping the boondi curry with roti or paratha reminds me of my childhood flavours.
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Why should you make Boondi Ki Sabzi?
- Boondi Ki Sabzi is a perfect dish for when you want to change up your usual routine and try something new.
- It's an excellent vegetarian option that is packed with protein and is gluten-free, making it a great alternative for those with dietary restrictions.
- Additionally, the dish is incredibly flavourful, satisfying, and easy to make, making it a great addition to your meal prep.
- This one of the quick curry in hurry recipe you can make with basic pantry ingredients in a Indian kitchen. Boondi Ki Sabzi is a diabetic-friendly dish as it's made with chickpea flour which is a low glycemic index food.
Ingredients in Detail
Boondi Ki Sabzi requires a few basic ingredients that are readily available in most kitchens. Here's what you'll need:
Boondi: 2 cups ready made boondi or small pakodi
Spices: Cumin, coriander powder, cumin powder, turmeric powder, chilli powder
Salt to taste
Hung Yogurt
Aromatics: Onion, Ginger and coriander leaves
Ghee or Oil for cooking
What is Boondi?
Boondi is a snack made from chickpea flour, commonly found in Indian cuisine. It is prepared by mixing chickpea flour with water and then frying it into small, round balls. These balls can be enjoyed as a standalone snack or can be used as a topping on various dishes.
Tips to make the best Boondi Curry
- Make sure the boondi is crispy before adding it to the curry.
- If the gravy is too thick, you can add more water to adjust the consistency.
- Do not overcook the gravy as it can make the tomatoes lose their texture and flavour.
- Add the boondi to the gravy just before serving, as it tends to absorb the gravy and can become soft if left in it for too long.
Is Boondi Ki Sabzi healthy?
Boondi Ki Sabzi is a healthy dish that is rich in protein, dietary fibre, and essential nutrients.Boondi is deep-fried, so boondi sabzi is on the higher side as far as calorie count is concerned.
How to store Boondi Ki Sabzi?
Boondi Ki Sabzi can be stored in the refrigerator for up to three days. Make sure to store it in an airtight container to keep it fresh. Before consuming it, reheat it on low heat, and add a little water to loosen up the gravy.
Serving Suggestions
Boondi Ki Sabzi can be enjoyed with a variety of Indian bread such as chapati, paratha, or naan. It can also be served with plain rice, jeera rice, or pulao. For added crunch and freshness, garnish it with chopped onions, tomatoes.
I personally prefer the curry with dry chapati with no ghee at all, Cucumber Raita, Mixed Vegetable Sabzi. Believe me when I say this simple meal tastes more than awesome.
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📖 Recipe
Boondi Sabzi Recipe
Ingredients
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 tablespoon ginger
- 1 onion finely chopped
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 2 tomatoes pureed
- Salt to taste
- 2 cups water
- Chopped coriander leaves for garnish
- 100 gm boondi
Instructions
- Heat the ghee in a pan over medium heat.
- Add cumin and crackle that.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger paste to the pan and cook for another ½ minutes.
- Add all the spices - turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala powder. Mix well and cook for 2-3 minutes.
- Add the tomatoes and cook until they turn soft and mushy.
- Add the yogurt and mix well until it's incorporated into the mixture.
- Add 2 cups of water to the mixture and mix well. Let it simmer for 5 minutes.
- Add the boondi to the mixture.
- Garnish with chopped coriander leaves and mix well
- Your Boondi Ki Sabzi is ready to be served. It can be served hot with roti, naan, or rice. Enjoy!
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Notes
* Make sure the boondi is crispy before adding it to the curry.
* If the gravy is too thick, you can add more water to adjust the consistency.
* Do not overcook the gravy as it can make the tomatoes lose their texture and flavour.
* Add the boondi to the gravy just before serving, as it tends to absorb the gravy and can become soft if left in it for too long.
Loreene
Could you tell me how many servings?
suriya
This looks absolutely yummy..I should try this soon...Bookmarking this one.
Ritu Mehta
I found you last year when I searching for Gond Katira.
YOu are the second person outside of my family , who knows about Pakodiyon ki sabzi. My used to make it when no vegetables are available( sometimes in between seasons).