🇮🇳 Indian Vegetarian

Delhi Shorshe Gongura

Name: Delhi Shorshe Gongura
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 large, finely chopped Onion; 2, finely chopped Tomato; 1 tsp Cumin Seeds; 1/2 tsp Turmeric Powder; 1 tbsp, ground Mustard Seeds; 1 tsp Ground Coriander; 1 tsp Red Chili Powder; 2 tbsp Mustard Oil; 250 g, chopped Gongura (Sorrel Leaves); 1/2 tsp Nigella Seeds (Kalonji); 1 tsp Panch Phoron

🇮🇳 Indian

Delhi kitchens keep their gongura shorshe close to the chest — this version follows the house rules: slow masala, honest heat. About 40 minutes from fridge to table.

Prep 15 min Cook 25 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1 large, finely chopped
Tomato2, finely chopped
Cumin Seeds1 tsp
Turmeric Powder1/2 tsp
Mustard Seeds1 tbsp, ground
Ground Coriander1 tsp
Red Chili Powder1 tsp
Mustard Oil2 tbsp
Gongura (Sorrel Leaves)250 g, chopped
Nigella Seeds (Kalonji)1/2 tsp
Panch Phoron1 tsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Heat the mustard oil in a heavy pot until it shimmers.
2
Slip in the nigella or the ground mustard paste and let the oil split — Bengali kitchens call this the kalo jeere moment.
3
Fry the onion to deep gold, then the ginger garlic paste until the raw smell lifts.
4
Tip in the powdered spices and tomatoes; bhunao until the oil separates at the edges.
5
Grind the mustard seeds with a green chili to a smooth paste — the sharp, nose-tingling shorshe paste is the whole dish.
6
Add the gongura (sorrel leaves), turn through the masala, and pour in a cup of hot water; cover and simmer until tender, 20-25 minutes.
7
Season, reduce to the consistency you like, and finish with cilantro.

Chef's tip

Taste before the final simmer — chili brands vary wildly.

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Watch how it's made

Video: Andhra Gongura Thokku · on YouTube