Cook's Hideout: Rajasthani Curry Recipes (Panchmel Subzi, Subz Jaipuri & Dhana Wadi Subzi)

April 24, 2014

Rajasthani Curry Recipes (Panchmel Subzi, Subz Jaipuri & Dhana Wadi Subzi)

Here are the three curry dishes I made for my Rajasthani Lunch Thali:
  • Panchmel Subzi
  • Subz Jaipuri 
  • Dhana Wadi Subzi
Panchmel Subzi


Panchmel Subzi: Recipe from Manjula's Rajasthani Thali.
Ingredients: Serves 2~3
Yard long beans - ½cup, chopped 
Cluster beans/ goruchikkudukaya - ½cup, chopped
Green pepper - 1 medium, chopped
Cucumber - 1 medium, chopped
French beans - ½cup, chopped
Tomato - 1 medium, chopped
Cumin seeds - 1tsp
Mustard seeds - ½tsp
Turmeric - ¼tsp
Red Chili powder - 1tsp
Ground coriander - 2tsp
Ground Cumin - 1tsp
Salt - to taste

Method:
  • Heat 2tbsp oil in a large nonstick pan, add cumin and mustard seeds. Once the seeds start to splutter, add the yard long beans, cluster beans, pepper, cucumber and french beans. Saute for 3~4 minutes.
  • Next add the tomato and salt. Cover and cook the veggies until they are crisp tender.
  • Add turmeric, red chili powder, ground coriander and ground cumin. Mix well and cook the veggies for another 1~2 minutes. Veggies should not be overcooked, they should be crisp tender. Do not add any water as this curry is supposed to be slightly on the dry side.
  • Serve hot with Indian breads.
Panchmel Subzi
Subz Jaipuri: Recipe from Manjula's Rajasthani Festive Thali and Priya's blog.
Mixed Vegetables - 3cups, chopped (I used potato, green peas, carrot, green beans)
Cloves - 3
Cinnamon stick - 1" piece
Turmeric - ½tsp
Red chili powder - 1tsp (adjust as per taste)
Salt - to taste
Cilantro - 2tbsp, finely chopped for garnish

For the Masala paste:
Coriander seeds - 1tbsp
Cumin seeds - 1tbsp
Cashews - 10~12
Onion - 1 medium, chopped
Tomato - 1medium, chopped

Method:
  • Make the Masala Paste: Dry roast coriander and cumin seeds until they start to get fragrant, about 4~5 minutes. Cool slightly and then grind to a paste along with cashews, onion and tomatoes. Add little water if needed.
  • Heat 1tbsp oil or ghee in a pan; add the cloves and cinnamon stick, cook for about 1 minute.
  • Next add the chopped veggies and cook for 5~6 minutes.
  • Now add the ground masala paste, turmeric, red chili powder and salt. Mix well and stir in 1 cup water.
  • Cover the pan and cook until the veggies are cooked through, about 10~12 minutes. Garnish with chopped cilantro.
Subz Jaipuri
Dhana Moong Wadi:
Ingredients:
Moong wadi - 1cup (I used store bought)
Cilantro - 2cups, chopped
Turmeric - ¼tsp
Red Chili powder - 1tsp
Ground coriander - 1tsp
Ground Cumin - 1tsp
Cumin seeds - ½tsp
Salt - to taste

Method:
  • Heat 1tbsp oil in a pan, add the wadi and cook until they turn golden, stirring continuously. Remove from the pan and set aside.
  • In the same pan, heat 1tbsp oil; add the cumin seeds and once they start to splutter add ground coriander and cumin, turmeric and red chili powder. Mix well and add ½cup of water.
  • Now add the wadis and salt (wadis already have salt, so go a little easy on salt). Cover and cook till the wadis are cooked and soft. Add more water if needed.
  • Add the cilantro leaves when the curry gets a little thick. Turn off the heat and set aside covered for 10 minutes for the flavors to mingle.
Dhana Wadi Subzi
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3 comments:

  1. Fingerlicking curries, soo delicious they are and am just drooling over that dhana moong wadi.

    ReplyDelete
  2. All the curries are unique and tempting.

    ReplyDelete
  3. I remember making the first and third curry for an event that Manjula hosted and loved them both. The other curry too looks very appetizing...

    ReplyDelete

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