If you are looking for a comforting vegetarian meal that pairs well with roti or chapati, Besan Ki Sabji is worth trying. Chef Ranveer Brar’s recipe combines steamed besan wadi with a spiced curd-based gravy and a fragrant tadka, creating a hearty dish that can be prepared in about 30 minutes. (Also read: Chef Sanjeev Kapoor’s 4-ingredient chocolate mousse is the perfect quick dessert for sweet cravings; see recipe )
Chef Ranveer Brar’s Besan Ki Sabji
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Serves: 2–4
Ingredients
For Besan Wadi
- ½ cup beaten curd
- ½ tsp turmeric powder
- ½ tsp Degi red chilli powder
- A pinch of asafoetida (hing)
- 1 cup gram flour (besan)
- Salt to taste
- 1 tsp oil
For the curd mixture
- 2 cups beaten curd
- 1 tsp ghee
- Salt to taste
- 2 green chillies, chopped
- 1-inch piece ginger, chopped
- 1 tsp turmeric powder
- ½ tsp Degi red chilli powder
- A pinch of asafoetida (hing)
- 1½ tbsp coriander powder
- 1 tsp gram flour (besan)
For the gravy
- 2 tsp ghee
- ¼ tsp fenugreek seeds (methi dana)
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- 2–3 dried red chillies
- A pinch of asafoetida (hing)
- Prepared curd mixture
- 1½ cups water
- Prepared besan wadi
For the tadka
- 1 tsp oil
- ¼ tsp carom seeds (ajwain)
- ¼ tsp onion seeds (kalonji)
- ¼ tsp white sesame seeds
- A pinch of Degi red chilli powder
For garnish
- Fresh mint leaves
Method
{{/usCountry}}For the gravy
- 2 tsp ghee
- ¼ tsp fenugreek seeds (methi dana)
- ½ tsp cumin seeds (jeera)
- ½ tsp fennel seeds (saunf)
- 2–3 dried red chillies
- A pinch of asafoetida (hing)
- Prepared curd mixture
- 1½ cups water
- Prepared besan wadi
For the tadka
- 1 tsp oil
- ¼ tsp carom seeds (ajwain)
- ¼ tsp onion seeds (kalonji)
- ¼ tsp white sesame seeds
- A pinch of Degi red chilli powder
For garnish
- Fresh mint leaves
Method
{{/usCountry}}1. Make the besan wadi: Mix curd, turmeric, red chilli powder, hing, besan and salt into a smooth batter. Add oil, steam in a greased mould for 10–12 minutes, cool and cut into pieces.
2. Prepare curd mixture: Mix beaten curd with ghee, salt, green chillies, ginger, turmeric, red chilli powder, hing, coriander powder and besan.
3. Make gravy: Heat ghee and temper methi seeds, cumin, fennel, dry red chillies and hing. Add the curd mixture and stir on medium heat.
4. Add 1½ cups water, cover and cook until the gravy boils.
5. Add the prepared besan wadi, cover and simmer on low heat for 3–4 minutes.
6. Make tadka: Heat oil and splutter ajwain, kalonji and sesame seeds. Add red chilli powder.
7. Pour the tadka over the sabji, garnish with fresh mint and serve hot with chapati.
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