Papdi Sabzi Recipe – Authentic Indian Beans with Mustard & Cilantro

Last Updated on 2 months by Neha Deshmukh

Papdi Sabzi Recipe – Authentic Indian Beans with Mustard & Cilantro

Introduction

Oh, Papdi Sabzi! This one holds a special place in my heart. It’s a simple, comforting dish my nani (grandmother) used to make, and the aroma of mustard seeds popping in hot ghee instantly transports me back to her kitchen. It’s a vibrant, flavorful vegetable dish that’s surprisingly quick to put together – perfect for a weeknight meal when you’re craving something healthy and delicious. You’ll absolutely love how easily this comes together!

Why You’ll Love This Recipe

This Papdi Sabzi isn’t just tasty; it’s a little slice of Indian home cooking. It’s packed with fresh flavors, has a lovely texture, and is incredibly satisfying. Plus, it’s a fantastic way to enjoy seasonal broad beans. It’s a relatively quick recipe, ready in under 30 minutes, and it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to make this delightful Papdi Sabzi:

• 1 cup cilantro (finely chopped) – about 30g
• 4 cloves garlic (finely chopped)
• 2 green chilies (finely chopped) – adjust to your spice preference!
• 2 cups chopped papdi (broad beans) – about 250g
• 1 tbsp oil or ghee
• 1 tsp mustard seeds
• 1 tsp ajmo (carom seeds)
• 0.5 tsp turmeric powder – about 2g
• 0.5 tsp hing (asafetida) – about 1g
• Salt to taste
• 1 squeeze lemon juice

Ingredient Notes

Let’s talk about a few key ingredients that make this sabzi special:

• Papdi/Broad Beans: These are the stars of the show! They have a slightly sweet, earthy flavor and a satisfying crunch. You can usually find them at Indian grocery stores or farmers’ markets, especially during the spring and summer. If you can’t find papdi, you can substitute with green beans, but the flavor will be slightly different.
• Ajmo/Carom Seeds: Don’t skip these! Ajmo has a unique, slightly pungent flavor that adds a wonderful depth to the dish. It’s also known for its digestive properties – a little bonus!
• Hing/Asafetida: A tiny pinch of hing goes a long way. It adds a savory, umami flavor that’s essential in many Indian dishes, especially those with beans. It also aids digestion and is often used in recipes to reduce bloating. If you’re new to hing, start with a very small amount – it’s potent!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prepare the masala. In a small bowl, combine the finely chopped cilantro, garlic, and green chilies. Set this aside – it’s going to add a burst of freshness later on.
2. Now, heat the oil or ghee in a saucepan over medium heat. A good way to test if the oil is hot enough is to add a single mustard seed. When it starts to pop and sizzle, you’re good to go! Add the mustard seeds, ajmo (carom seeds), turmeric powder, and hing (asafetida). Let them toast for about 10-15 seconds – you’ll smell the wonderful aroma!
3. Add the chopped papdi and salt to the pan. Give everything a good mix, then cover the saucepan and let it cook for 7-8 minutes, or until the beans start to soften.
4. Time to add the magic! Stir in the prepared cilantro-garlic-chili masala. Cook uncovered for another 3-4 minutes, stirring occasionally, to allow the flavors to blend beautifully. You’ll know it’s ready when the masala is fragrant and the beans are tender-crisp.
5. Finally, finish with a squeeze of fresh lemon juice. This brightens up the flavors and adds a lovely zing. Serve hot with your favorite flatbreads!

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook the papdi in batches to ensure they cook evenly.
• For a more intense flavor, lightly sauté the papdi before adding the spices.
• Adjust the amount of green chilies to suit your spice preference.

Variations

• Vegan Adaptation: Simply use oil instead of ghee. It’s just as delicious!
• Spice Level Adjustment: If you prefer a milder sabzi, reduce the number of green chilies or remove the seeds before chopping. For a spicier kick, add a pinch of red chili powder along with the turmeric.
• Regional Variations: My friend’s mom, who’s from Gujarat, adds a tiny bit of sugar to her Papdi Sabzi to balance the flavors. In Rajasthan, they sometimes add a pinch of amchur (dry mango powder) for a tangy twist. Feel free to experiment!

Serving Suggestions

Papdi Sabzi is incredibly versatile. It’s fantastic with:

• Roti or paratha – a classic pairing!
• Steamed rice – perfect for soaking up all the flavorful sauce.
• A side of yogurt (raita) – to cool down the palate.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What are Papdi/Broad Beans and where can I find them? Papdi, also known as broad beans, are a type of fava bean. You can usually find them at Indian grocery stores or farmers’ markets, especially during spring and summer.
• Can I use a different oil instead of ghee? Absolutely! Any neutral-flavored oil like vegetable oil, canola oil, or sunflower oil will work just fine.
• What is Hing/Asafetida and why is it used in Indian cooking? Hing is a resin with a pungent aroma that adds a savory, umami flavor to dishes. It’s also known for its digestive properties.
• How can I adjust the spice level of this sabzi? Reduce or omit the green chilies, or add a pinch of red chili powder for extra heat.
• Can this sabzi be made ahead of time? Yes, you can prepare the sabzi a day in advance. The flavors will actually develop even more overnight! Just reheat it gently before serving.