Chef Kunal Kapur shared the recipe for Kheere Ki Sabji, which is loaded with flavours and is perfect for summer.
4 medium cucumbers, diced 4 tbsp mustard oil 2-3 Dry red chilli ½ tsp hing 1 tsp mustard seeds 1 tsp cumin 1 tsp saunf A sprig of curry leaves 2 tsp ginger, chopped 2 tsp garlic, chopped 2 Green chillies, chopped ¾ cup onion, chopped Salt 1 cup curd 1 tbsp gram flour ½ tsp turmeric powder 1 ½ tsp chilli powder 1 tbsp coriander powder 1 ½ tsp cumin powder ½ tsp kasoori methi powder Handful of coriander, chopped
1. Season the wok with some sarson oil. 2. Once the oil heats up, add dry red chilli, hing, mustard seeds, cumin seeds, and saunf. 3. Add curry leaves and mix well.
4. Now, add finely chopped ginger, garlic, green chillies, and onions together. 5. Stir everything together on high heat till the onion becomes transparent.
6. Time to add the roughly chopped cucumber pieces and salt to taste. 7. Mix everything together and let it cook for a few minutes.
8. Till then, take curd in a bowl and add gram flour along with all the aforementioned ingredients. 9. Mix everything together and ensure there are no lumps.
10. Add it to the wok and stir continuously. 11. Once it starts bubbling, lower the flame, cover it with a lid, and let it slowly cook for 7-8 minutes.
Garnish with chopped coriander and your Kheere ki Sabzi is ready to be severed and enjoyed.