Boondi Recipe – Authentic Indian Gravy with Ginger & Spices

Last Updated on 2 months by Neha Deshmukh

Boondi Recipe – Authentic Indian Gravy with Ginger & Spices

Introduction

Oh, boondi! Just the name brings back childhood memories of festive lunches at my grandmother’s place. This isn’t just a recipe; it’s a warm hug in a bowl. Boondi, with its delightfully crispy little balls swimming in a flavorful gravy, is comfort food at its finest. And honestly, it’s way easier to make than you might think! I’m so excited to share my family’s version with you.

Why You’ll Love This Recipe

This boondi recipe is special because it strikes the perfect balance between simplicity and flavor. It’s ready in under 20 minutes, making it perfect for a quick weeknight meal or a last-minute get-together. The gravy is rich, subtly spiced, and incredibly satisfying. Plus, the addition of crispy boondi adds a wonderful textural element that you just won’t find in other curries.

Ingredients

Here’s what you’ll need to create this delicious boondi:

• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1 tablespoon ginger paste
• 1 onion, finely chopped
• 2 tomatoes, pureed (about 1 cup)
• 2 cups water
• 100 gm boondi
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ¼ teaspoon turmeric powder
• ½ teaspoon red chili powder
• Salt to taste
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! Ghee is key here. It lends a beautiful aroma and richness to the gravy that oil just can’t replicate. Don’t skimp!

The spice blend is where the magic happens. We’re using a classic combination of turmeric, red chili, cumin, and coriander. Feel free to adjust the red chili powder to your liking – I’ll give you some tips on that later.

And of course, the boondi! These tiny fried gram flour balls are the stars of the show. They soak up all the lovely gravy and provide a delightful crunch. You can find boondi at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the ghee in a pan over medium heat. It should shimmer, but not smoke.
2. Add the cumin seeds and let them crackle. This usually takes about 30 seconds and releases a wonderful fragrance.
3. Now, add the chopped onions and sauté until they turn golden brown. Patience is key here – nicely browned onions are the foundation of a great gravy.
4. Stir in the ginger paste and cook for 1-2 minutes, until the raw smell disappears.
5. Time for the spices! Add the turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 2-3 minutes, stirring constantly, to prevent them from burning.
6. Pour in the tomato puree and cook until it softens and the oil starts to separate from the sides. This usually takes about 5-7 minutes.
7. Stir in the yogurt until it’s well combined and the gravy looks smooth.
8. Pour in the water and simmer the gravy for 5 minutes, allowing the flavors to meld together.
9. Gently add the crispy boondi and mix it in. Be careful not to overmix, or the boondi will lose its crunch!
10. Garnish with fresh coriander leaves and serve hot with roti or rice.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary.
• If your gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes.
• For a richer flavor, you can add a tablespoon of cream or cashew paste to the gravy.

Variations

• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Regional Variations: North Indian versions often include a touch of garam masala. In Rajasthan, you might find boondi made with a hint of asafoetida (hing) for a unique flavor.
• Festival Adaptations: Boondi is often served during festivals like Holi and Diwali. You can make a larger batch and share it with family and friends!

Serving Suggestions

Boondi tastes amazing with a variety of accompaniments. I personally love it with a simple roti or paratha. Steaming hot basmati rice is also a fantastic choice. A side of raita (yogurt dip) can help cool down the palate.

Storage Instructions

Leftover boondi can be stored in an airtight container in the refrigerator for up to 2 days. The boondi will soften over time, so it’s best enjoyed fresh. You can reheat it gently on the stovetop or in the microwave.

FAQs

• What is boondi and where can I find it? Boondi are small, fried balls made from gram flour (besan). You can usually find them at Indian grocery stores, either pre-made or as a mix you can fry yourself.
• Can I make this recipe ahead of time? You can prepare the gravy ahead of time and store it in the refrigerator. Add the boondi just before serving to maintain its crispness.
• What is the best type of roti or rice to serve with boondi? A simple whole wheat roti or fluffy basmati rice are both excellent choices.
• How can I adjust the consistency of the gravy? Add more water for a thinner gravy, or simmer for longer to thicken it.
• Can I use a different oil instead of ghee? While ghee is preferred for its flavor, you can use vegetable oil or sunflower oil as a substitute. Just be aware that the flavor won’t be quite as rich.