Entree: India – Rajasthan – पापड़ की सब्ज़ी ➤ Papad ki Sabzi (Rajasthani yogurt-tomato curry made with crushed papad crisps)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 papads (papads/papadums), plain urad or moong type (about 2 1/8 oz (60 g) total)
- 3 tbsp (45 ml) oil or ghee
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2.5 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 1–2 green chilies, slit (about 0.212 to 0.423 oz (6–12 g)) optional
- 1 medium onion, finely chopped (about 5 1/4 oz (150 g))
- 1 large tomato, chopped (about 6 oz (170 g))
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1/2 tsp (2 g) red chili powder, adjust to taste
- 1 tsp (4 g) sugar or jaggery
- 1 tsp (5 g) salt or to taste
- 1 cup (240 g) plain yogurt, well whisked
- 1/2 cup (120 ml) water (more as needed)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 ml) lemon juice (optional)

Show original ingredient measurements

- 6 papads (papads/papadums), plain urad or moong type (about 60 g total)
- 3 tbsp (45 ml) oil or ghee
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2.5 g) cumin seeds
- 1/4 tsp (1 g) asafoetida (hing)
- 1–2 green chilies, slit (about 6–12 g) optional
- 1 medium onion, finely chopped (about 150 g)
- 1 large tomato, chopped (about 6 oz / 170 g)
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (4 g) coriander powder
- 1/2 tsp (2 g) red chili powder, adjust to taste
- 1 tsp (4 g) sugar or jaggery
- 1 tsp (5 g) salt or to taste
- 1 cup (240 g) plain yogurt, well whisked
- 1/2 cup (120 ml) water (more as needed)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 1 tsp (5 ml) lemon juice (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Crisp the papads: dry-roast or fry the papads according to package instructions until crisp. Break each into bite-sized pieces or roughly crush into 1–2 inch (2.54 to 5.08 cm) pieces; set aside.
2. Temper spices: heat oil or ghee in a kadhai or skillet over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add asafoetida and slit green chilies and sauté briefly.
3. Sauté aromatics: add chopped onion and cook until translucent and beginning to brown, about 5–7 minutes. Add chopped tomato and cook until soft and oil separates, about 6–8 minutes.
4. Add spices and yogurt: reduce heat to low. Stir in turmeric, coriander powder, red chili powder, sugar, and salt. Remove the pan from heat briefly and slowly add the whisked yogurt while stirring constantly to prevent curdling.
5. Simmer the gravy: return to low heat, add 1/2 cup (120 ml) water and simmer for 3–4 minutes until the gravy is smooth and slightly thickened.
6. Add papad: gently fold in the broken papad pieces so they are coated with the gravy. Cover and cook on very low heat for 3–5 minutes so the papad softens but retains some texture. If the gravy becomes too thick, add a splash more water.
7. Finish and serve: turn off heat, sprinkle chopped cilantro and lemon juice if using. Serve hot with chapatis, bhakri, or steamed rice.

1. Crisp the papads: dry-roast or fry the papads according to package instructions until crisp. Break each into bite-sized pieces or roughly crush into 1–2 inch pieces; set aside.
2. Temper spices: heat oil or ghee in a kadhai or skillet over medium heat. Add mustard seeds and cumin seeds; when they begin to pop, add asafoetida and slit green chilies and sauté briefly.
3. Sauté aromatics: add chopped onion and cook until translucent and beginning to brown, about 5–7 minutes. Add chopped tomato and cook until soft and oil separates, about 6–8 minutes.
4. Add spices and yogurt: reduce heat to low. Stir in turmeric, coriander powder, red chili powder, sugar, and salt. Remove the pan from heat briefly and slowly add the whisked yogurt while stirring constantly to prevent curdling.
5. Simmer the gravy: return to low heat, add 1/2 cup (120 ml) water and simmer for 3–4 minutes until the gravy is smooth and slightly thickened.
6. Add papad: gently fold in the broken papad pieces so they are coated with the gravy. Cover and cook on very low heat for 3–5 minutes so the papad softens but retains some texture. If the gravy becomes too thick, add a splash more water.
7. Finish and serve: turn off heat, sprinkle chopped cilantro and lemon juice if using. Serve hot with chapatis, bhakri, or steamed rice.