Boondi ki sabzi is light and brothy Punjabi curry recipe to serve with chapati/Roti or paratha. It is a quick 20 Minute curry which can be made with basics in the kitchen. Boondi or dry gram flour pearls are cooked in a light onion and tomato curry base.
Basically, boondi ki sabzi recipe belongs to my Nani and used to be commonly cooked in Multan region of Pakistan. My maternal grandmother who 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. Also when I am eating with her because I love it. Even till date Whenever I am eating with my mother she knows what to cook to make me happy 🙂
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. But now when I look at the stats of the blog, these are few most popular searched recipes. So here is another from the same series. This is a simple curry this time which is boondi ki sabzi.
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.
A few months ago I started this everyday Indian food series. In this series, I share simple and delicious recipes that we ate while growing up. This Boondi ki sabzi is simple to cook, but you can cook it using the minimum ingredients.
Boondi is deep-fried, so boondi sabzi is on the higher side as far as calorie count is concerned. But the taste or texture wise Boondi ki sabzi is a light and brothy curry, which you can enjoy with chapati or Roti. I personally prefer the curry with dry chapati with no ghee at all, and believe me when I say this simple meal tastes more than awesome.
Loreene
Could you tell me how many servings?