Boondi Sabzi Recipe
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:
Ingredients
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 tablespoon ginger
- 1 onion finely chopped
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1/2 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 1/2 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!
Video
Notes
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.
* 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.
Nutrition
Calories: 157kcalCarbohydrates: 27gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 148mgPotassium: 252mgFiber: 2gSugar: 5gVitamin A: 2259IUVitamin C: 27mgCalcium: 29mgIron: 9mg
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