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 | Green , chopped |
|
1 cup | Potato , boiled, diced |
|
1 cup | Tomato , chopped |
|
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.