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Papaya Sabzi

Papaya Sabzi is a popular Indian Side Dish
Author :
Category :
Vegetarian
Course :
Side Dish
Cuisine :
Indian
Technique :
Boil
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

2 cups - raw papaya, peeled & finely chopped

1 potato, boiled

1 tbsp - coriander, finely chopped

1 tbsp - grated cheese or Paneer (optional)

1 tsp - Methi (fenugreek) seeds

1/2 tsp - Cumin seeds

1 tbsp - oil

salt to taste

Grind to a paste:

2 medium Onions

8-10 Garlic flakes

1 inch Ginger

1 tsp - Red Chilli powder

1/8 tsp - Turmeric powder

1/2 tsp - Dhania (coriander seed) powder

1/2" Cinnamon

1 Clove

Method

  1. Boil chopped papaya in salty water and till half done.
  2. Drain and keep aside.
  3. Chop potato in 8 pieces
  4. Boil fenugreek seeds in some water for 2 mins.
  5. Drain and add to papaya.
  6. Heat oil in a heavy pan.
  7. Add cumin seeds and allow to splutter.
  8. Add ground paste, salt, and 1/2 cup water.
  9. Cook till gravy begins to boil.
  10. Add papaya, potato, simmer for 6-7 mins, covered.
  11. Remove in serving dish when papaya is tender, and gravy has thickened.
  12. Garnish with chopped coriander and grated cheese or paneer.
  13. Serve hot with chappati, bread, paratha, etc.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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