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Rajasthani Subzi

Rajasthani Subzi
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Rajasthani dishes get their distinctive taste due to a combination of curds and select spices. That identity is unmistakable in this traditional dish.
  • 1 cup fresh curds (dahi), whisked
  • 1 tsp besan (Bengal gram flour)
  • 1 tsp ghee
  • ½ tsp mustard seeds ( rai / sarson)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp fennel seeds (saunf)
  • ½ tsp nigella seeds (kalonji)
  • 1 bayleaf (tejpatta)
  • 2 cloves (laung / lavang)
  • 2 cinnamon (dalchini) sticks
  • ⅛ tsp asafoetida (hing)
  • 2 tsp chilli powder
  • ½ tsp turmeric powder (haldi)
  • 1 tsp coriander-cumin seeds (dhania-jeera) powder
  • 4 cups boiled, peeled and cubed potatoes
  • salt to taste
  • For the garnish
  • 2 tbsp chopped coriander (dhania)
  1. Combine the curds and besan together and whisk well. Keep aside.
  2. Heat the ghee in a pan and add the mustard seeds.
  3. When they crackle, add the cumin seeds, fennel seeds, nigella seeds, bayleaf, cloves, cinnamon and asafoetida and stir for a few seconds.
  4. Add the curds-besan mixture, chilli powder, turmeric powder, and coriander-cumin seed powder and continue stirring till it comes to a boil.
  5. Add the potatoes and salt with ½ cup of water and mix well and simmer for 3 to 5 minutes so the gravy thickens.
  6. Serve hot garnished with coriander.
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