Chura Sabzi
Veg
Yak curd cheese (chura) crumbled and cooked with spinach or stinging nettle in a minimal gravy — a Monpa Tawang preparation rich in fat and protein for harsh winters.
Cuisines
Arunachali
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 2 cups | chopped greens (such as spinach or mustard greens) |
| 1 cup | boiled potatoes, diced |
| 1 cup | chopped tomatoes |
| 1 tablespoon | mustard oil |
| 1 | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | cumin seeds |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Heat mustard oil in a pan over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add chopped onion, garlic, and ginger. Sauté until the onion turns golden brown.
- 4 Add turmeric powder and red chili powder. Stir well.
- 5 Add chopped tomatoes and cook until they become soft and mushy.
- 6 Mix in the boiled potatoes and chopped greens.
- 7 Add water and salt to taste. Stir everything together.
- 8 Cover the pan and let it simmer for about 15-20 minutes until the greens are cooked and the flavors meld together.
- 9 Serve hot with rice or bread.
Tips
For a more authentic flavor, use mustard greens and adjust the spice levels to your preference.