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here CR 50mg/200mg Prolonged-release Tablets - Summary of Product Characteristics (SPC) by MSD Ireland (Human Health) Limited Main ingredients for this recipe are – Papad, curd, Kasuri methi, ghee and few spices. If you do not have curd use tomato puree instead of curd. Both curd and tomato puree can be used for the gravy.
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Duration: 20-30 mins
Ingredients for Papad ki Sabji
|Moong dal papad||2 (big size)|
|Curd + water||1/2 cup + 1/2 cup|
|Coriander powder||2 tsp|
|Red chilli powder||1 tsp or as per taste|
|Kasuri methi||2 Tbsp|
|Turmeric powder||1/4 tsp|
|Coriander leaves||for garnishing|
Method for Papad ki Sabji
- Roast papads for 2 mins in the microwave or on gas. Divide roasted papad into medium-size pieces. Keep it aside.
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- In a deep pan heat ghee.
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- Next, add chopped onion and cook until golden brown.
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- When onion turns golden brown, add ginger-garlic paste. Add a small amount of water and cook until the raw smell of ginger-garlic paste fades away.
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- Next, add all the dry spices except kasuri methi in the pan. Add small half cup water, so that all spices mix uniformly. Cook till ghee starts separating.
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- Whisk curd with half cup water and add in the pan. Continuously stir the gravy so that curd does not splatter.
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- Add kasuri methi in the gravy and cook till gravy starts thickening.
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- Add 1 cup water to the gravy. Let it starts boiling.
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- When gravy starts boiling add papad pieces. Cook for 2-3 mins until papad softens.
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- Garnish sabzi with chopped coriander.
- While adding salt in the dish keep in mind that papad always has very high salt content.
- You can also use oil instead of ghee, but ghee makes this dish tastier.
- The quantity of curd can vary according to the sourness of curd.