Ram Tori Sabji is a simple, comforting vegetable curry made with ram tori, potatoes, tomatoes, onions, and aromatic spices. Slow-cooked until tender and finished with garam masala, kasuri methi, and fresh coriander, this flavorful dish pairs perfectly with roti, paratha, and a side of raita.
- Serves: 6 People
- Prep Time: 20 minutes
- Cooking: 35 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kilogram Ram Tori, peeled and cut into chunks
- 3 medium Potatoes, peeled, chopped, and soaked in water
- 2 medium Onions, chopped
- 3 medium Tomatoes, chopped
- 3 whole Mild green chillies, sliced
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Vegetable oil
- 1 tablespoon Cumin seeds
- 1 tablespoon Red chilli powder
- 1 teaspoon Salt
- 1 teaspoon Asafoetida (hing)
- 2 teaspoons Coconut powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala, for finishing
- 1 teaspoon Kasuri methi, crushed
- 1 small Tomato, chopped, for garnish
- 2 tablespoons Fresh coriander, chopped
For Dressing
Nutritional Information
-
Calories
195 kcal -
Fat
8 g -
Carbohydrates
28 g -
Protein
4 g -
Fiber
6 g -
Sugar
6 g -
Sodium
420 mg
Procedure
-
8 minutesMark As Complete
Prepare the base
Heat the oil in a large pan over medium heat and add the cumin seeds. Once they begin to pop, stir in the ginger garlic paste and cook until the raw aroma disappears. Add the chopped onions, salt, and asafoetida, then cook for 3 to 4 minutes until the onions soften.
-
8 minutesMark As Complete
Cook the vegetables
Add the chopped tomatoes and sliced green chillies to the pan and cook until the tomatoes soften. Stir in the potatoes followed by the coconut powder, ensuring everything is evenly coated. Cover the pan, reduce the heat to low, and cook for 8 to 10 minutes, stirring occasionally.
-
15 minutesMark As Complete
Add the spices
Mix in the garam masala, coriander powder, and cumin powder, stirring well to coat the vegetables evenly. Add the prepared ram tori pieces and continue cooking over low heat with the lid on for 10 to 15 minutes, stirring regularly as the vegetables release their moisture and become tender.
-
10 minutesMark As Complete
Finish the sabji
Add the remaining mild green chillies if desired and continue cooking until all the vegetables are fully tender. Finish with the remaining garam masala and crushed kasuri methi, then turn off the heat. Sprinkle over the chopped tomato and fresh coriander before serving with roti, paratha, or raita.
