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

  • 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

  • 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:
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

  • 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


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

  2. All the curries are unique and tempting.

  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...


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