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# Papad Ki Sabzi Recipe
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| **Prep time** | 5 min |
| **Cook time** | 10 min |
| **Total time** | 15 min |
| **Serves** | 3 servings |
## Ingredients
* 4 tsp oil
* ½ tsp mustard / rai
* ½ tsp jeera / cumin
* pinch hing / asafoetida
* few curry leaves
* 1 onion *(finely chopped)*
* 1 tsp ginger - garlic paste
* ½ tsp turmeric / haldi
* 1 green chilli *(slit)*
* 1 tsp kashmir red chilli powder / lal mirch powder
* ½ tsp coriander powder
* 1 cup water
* 1 cup curd / dahi / yogurt *(whisked)*
* 4 papad *(urad / lijjat)*
* ¼ tsp salt
* ½ tsp garam masala
* 1 tsp kasuri methi / dry fenugreek leaves *(crushed)*
* 2 tbsp coriander *(finely chopped)*
## Instructions
1. irstly, in a kadai heat 4 tsp oil and splutter ½ tsp mustard, ½ tsp jeera, pinch hing and few curry leaves.
2. further add 1 onion and saute well.
3. also add 1 tsp ginger - garlic paste and 1 green chilli. saute well.
4. additionally, add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp coriander powder.
5. saute on low flame till the spices turn aromatic.
6. furthermore add 1 cup water and 1 cup whisked curd.
7. stir continuously on low flame till the curd combines well.
8. stir well keeping the flame on low else there are chance for curd to curdle.
9. break the roasted papad roughly into curry. mix well.
10. add in ¼ tsp salt.
11. simmer for 2 minutes or more.
12. furthermore, add ½ tsp garam masala, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
13. finally, serve dahi papad ki sabzi with chapathi.
## Step-by-step
firstly, in a kadai heat 4 tsp oil and splutter ½ tsp mustard, ½ tsp jeera, pinch hing and few curry leaves.
further add 1 onion and saute well.
also add 1 tsp ginger – garlic paste and 1 green chilli. saute well.
additionally, add ½ tsp turmeric, 1 tsp chilli powder and ½ tsp coriander powder.
saute on low flame till the spices turn aromatic.
furthermore add 1 cup water and 1 cup whisked curd. add less water, if you are looking for thick gravy.
stir continuously on low flame till the curd combines well.
stir well keeping the flame on low else there are chance for curd to curdle.
now roast 3-4 papad on fire or in microwave.
break the roasted papad roughly into curry. mix well.
add in ¼ tsp salt. (adjust the salt, as papad contains salt)
simmer for 2 minutes or more.
furthermore, add ½ tsp **[garam masala](/recipes/homemade-garam-masala-recipe)**, 1 tsp kasuri methi and 2 tbsp coriander. mix well.
finally, serve **dahi papad ki sabzi** with chapathi / roti or bajra roti.
## Video
## Notes
* firstly, you can also add raw papad and simmer for 5 minutes. however, i prefer roasted papad.
* also whisk the curd well to avoid it from curdling.
* additionally, add salt only after curd mixture comes to a boil, else there are chances for milk to curdle.
* finally, **dahi papad ki sabzi** turns thick once cooled, so adjust the consistency accordingly.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/papad-ki-sabzi-recipe-papad-curry-recipe/](https://hebbarskitchen.com/papad-ki-sabzi-recipe-papad-curry-recipe/)
