Papad Curry (Papad ki Curry)

Ingredients

• 200 g Papad (break into medium-sized pieces)
• 1 unit Onion (diced)
• 1 unit Tomato (diced)
• 1 tbsp Tomato paste
• 1 unit Garlic clove (finely chopped)
• 1 tsp Fresh ginger (crushed with a little water)
• 1 tbsp Curry powder
• 0.5 tsp Turmeric
• 0.5 tsp Cumin seeds
• 10 g Fresh coriander leaves (roughly chopped)
• 2 tbsp Vegetable oil (for cooking)
• to taste Salt
• 250 ml Water (a large glass)

Instructions

1. Prepare the ingredients

   Slice the onion and tomato into dice, chop the garlic clove, crush the ginger with a teaspoon of water, measure the spices and tomato paste.

   Time: PT5M

2. Sauté the spices

   Heat 2 tbsp oil in the pan over medium heat. As soon as the oil is hot, add the cumin seeds and let them sizzle for 10 seconds, then add the onion and lightly brown it.

   Time: PT4M

   Temperature: medium

3. Add the aromatics

   Add the turmeric, the ginger with its water, the garlic, the tomato paste and the diced tomato. Stir quickly and cook for 2‑3 minutes until the tomatoes soften.

   Time: PT3M

   Temperature: medium

4. Cook the papad

   Add the papad pieces to the pan, stir to coat them with the spices, then pour in 250 ml water, season to taste, cover and simmer for 5‑6 minutes over medium heat.

   Time: PT6M

   Temperature: medium

5. Finishing

   Remove the lid, sprinkle with chopped fresh coriander and serve immediately with chutney or naan bread.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Papad: lentil chips, chickpea crackers
• Instead of Onion: shallot, leek
• Instead of Tomato: canned tomatoes, tomato puree
• Instead of Tomato paste: thick tomato puree
• Instead of Garlic clove: garlic paste
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Curry powder: garam masala
• Instead of Turmeric: saffronette
• Instead of Cumin seeds: ground cumin (¼ tsp)
• Instead of Fresh coriander leaves: flat parsley
• Instead of Vegetable oil: sunflower oil, canola oil
• Instead of Salt: sea salt

Equipment Needed

• Heavy-bottomed pan
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons (tablespoon, teaspoon)
• Measuring cup (250 ml)
• Pan lid

Critical Steps — Do Not Skip

• Let the cumin seeds sizzle without burning.
• Cook the spices for 2‑3 minutes to release their aromas.
• Cover the papad and simmer exactly 5‑6 minutes to prevent it from becoming too soft.

Chef Tips from the Video

• Use slightly oven‑toasted papads before cooking for more texture.
• For a more authentic flavor, replace neutral oil with mustard oil.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container 2‑3 days.

Freezer: Not recommended, the papad texture deteriorates after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑measure the spices and keep them in a small bowl before starting cooking.
• The curry keeps better the next day; reheat gently over low heat.