4 pax
15 minutes (Preparation )
10 second read: Super quick recipe that can be churned out when friends gather at your place unannounced. Super simple and super quick recipe.
Final preparation
a) Soak the methi seeds in water for an hour and drain.
b) In a pan heat up the oil. Add the cumin seeds. Let them crackle. Add the soaked methi seeds and stir for 2 minutes.
c) Add the ginger garlic paste, red chilly powder, haldi , dhaniya jeera powder and the tomatoes and sauté on slow heat for a 3 to 4 minutes. Add the yoghurt and mix again.
d) Break up the papad into smaller pieces and mix into the gravy and stir. Cook for a minute and add the fresh coriander and stir again. Serve hot.
Don’t want to over-cook the papad in the subzi. Use the spicy varieties of papad if you like the subzi to be spicy.
Ingredient Checklist:| 10 – 12 pieces | Papad (urad daal papad) |
|---|---|
| 2 tbsp (beaten and smoothened) | Curd |
| 1 tbsp | Ginger garlic paste |
| 1 tsp | Cumin seeds |
| 1 nos | Tomato |
| 1 tsp | Red chilly powder |
| 1 tbsp | Oil |
| 1 tsp | Haldi |
| 1 tsp | Dhaniya jeera powder |
| 1 tbsp | Fresh coriander |
| To taste | Salt |
| 1 tbsp(optional) | Methi seeds |