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Papad shaak

Recipe card for papad ki sabzi

Nehas Cook Book
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course curry
Cuisine Indian
Servings 3 servings


  • 4 tbsp oil
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • Pinch of hing
  • 2 dry red chilli
  • 2 chopped green chilli
  • 1 tsp chopped ginger
  • ½ tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 tsp kashmiri red chilli powder
  • 1 cup or 2 medium size tomato purees
  • Salt to taste
  • 2 urad dal papad
  • 2 tbsp curd
  • 1 tsp kasuri methi
  • ½ tsp garam masala
  • 1 cup water
  • Some coriander leaves


  • In a pan, add oil, mustard seeds, cumin seeds, hing, and dry red chili. Sauté for a minute.
  • Add chopped green chili, ginger, and sauté for a minute.
  • Now in a bowl, add some water, turmeric powder, coriander powder, and red chili powder. Mix well and add masala paste into oil.
  • Cook masala till oil is separated from its sides.
  • Then add tomato puree and salt. Cook till oil separates from its sides.
  • Meanwhile, roast urad dal papad on medium heat and cut it into medium size pieces.
  • When tomato gravy is properly cooked and release oil from its side, then add curd to it.
  • stir continuously on low flame till the curd combines well.
  • stir well keeping the flame on low else there is a chance for the curd to curdle.
  • Then add kasuri methi and garam masala. mix well.
  • Add 1 cup of water and bring it to boil.
  • At the time of serving add papad pieces and mix well.
  • simmer for 1-2 minutes.
  • Garnish with coriander leaves and serve papad ki sabzi with chapati or rice.


  • masala paste gives flavor and nice color to the sabzi.
  • roast papad before adding it into sabzi.
  • curd gives a creamy texture to the sabzi.
  • add papad, when you serve the sabzi.