Besan Ki Sabzi Recipe: Tired of the same old vegetables? Try this hearty Besan Ki Sabzi – a protein-packed, gluten-free dish that bursts with rustic flavors. Made with chickpea flour dumplings in a rich gravy, this North Indian specialty requires no tomatoes and tastes divine with roti or paratha!
Ingredients (Serves 4)
For Besan Badi (Gram Flour Dumplings):
1 cup besan (gram flour)
1 tbsp ghee
1 tbsp ginger-green chili paste
½ tsp turmeric
½ tsp garam masala
1 tsp red chili powder
½ tsp carom seeds (ajwain)
Water (as needed)
For Gravy:
3 tbsp mustard oil
1 tsp cumin seeds
8 garlic cloves (whole)
4 onions (sliced)
1 tbsp ginger-green chili paste
½ tsp turmeric
1 tsp red chili powder
1 tsp Kashmiri red chili powder (for color)
1 tsp coriander powder
1 tsp Kitchen King masala
1 tsp garam masala
½ tsp dry mango powder (amchur)
1 tbsp kasuri methi (dried fenugreek)
Salt to taste
Fresh coriander (for garnish)
Step-by-Step Recipe
Step 1: Make Besan Badi
In a bowl, mix besan, ghee, ginger-chili paste, spices, and ajwain.
Rub with hands, sprinkle water, and form a stiff dough.
Break into rough, uneven pieces (don’t smooth them).
Step 2: Shallow Fry Badi
Heat mustard oil, lightly fry the besan pieces until golden outside (keep inside soft).
Set aside; reserve oil for gravy.
Step 3: Prepare Gravy
In the same oil, temper cumin and whole garlic.
Add onions, sauté until golden. Add ginger-chili paste.
Stir in turmeric, chili powders, coriander powder, and salt.
Cook until oil separates, then add 1 cup water and pressure cook for 3 whistles.
Step 4: Final Touch
Mash the cooked masala, add Kitchen King masala, garam masala, amchur, and kasuri methi.
Pour 2 cups water, bring to a boil, then add fried badi.
Simmer covered for 5 minutes. Garnish with fresh coriander.
Why You’ll Love This Recipe
No Tomatoes Needed – Perfect when pantry staples run low!
High-Protein – Besan is rich in plant-based protein and fiber.
Gluten-Free & Vegan (Use oil instead of ghee).
Meal-Prep Friendly – Tastes better the next day!