Papad ki Sabzi

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Roast the papads over an open flame, directly on a tawa, or microwave them until crisp. Break the roasted papads into 2-inch pieces and set aside.

   Oko 5 min

   Napomena kuhara: Do not burn the papads; they should be lightly browned and fully cooked.

2. 2

   Heat the vegetable oil in a heavy-bottomed pan or kadai over medium heat.

   Oko 1 min

3. 3

   Add the cumin seeds and asafoetida. Let the cumin seeds splutter for about 30 seconds.

   Oko 1 min

4. 4

   Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

   Oko 6 min

   Napomena kuhara: Stir frequently to ensure even browning.

5. 5

   Stir in the ginger garlic paste and cook for 1 minute until fragrant.

   Oko 1 min

6. 6

   Add the tomato puree and cook, stirring occasionally, until the oil separates from the mixture, which should take about 5-7 minutes.

   Oko 6 min

   Napomena kuhara: This step is crucial for developing a rich flavor in the gravy.

7. 7

   Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for 1 minute.

   Oko 1 min

   Napomena kuhara: Cooking spices on low heat prevents them from burning.

8. 8

   Gradually whisk in the vegan yogurt, stirring continuously to prevent it from curdling.

   Oko 1 min

   Napomena kuhara: Ensure the heat is very low or even off when adding yogurt to avoid curdling.

9. 9

   Pour in the water and bring the mixture to a gentle simmer, stirring occasionally.

   Oko 2 min

10. 10

    Once the gravy is simmering, add the broken papad pieces. Cook for only 1-2 minutes until the papads soften slightly but still retain some bite.

    Oko 2 min

    Napomena kuhara: Do not overcook the papads, or they will become mushy.

11. 11

    Garnish with fresh cilantro and serve hot with roti or rice.