🇮🇳 Indian Vegetarian

Sepu Vadi

Name: Sepu Vadi
Prep time: 24 min
Cook time: 32 min
Total time: 56 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 cups, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 300 g, chopped Spinach; 2, finely chopped Onion; 3, chopped Tomato; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 1 cup Gram Flour; 1 tsp Red Chili Powder; 300 g, boiled and peeled Taro (Arbi)

🇮🇳 Indian

Himachali taro dumplings with spinach in tangy yogurt gravy. Slow-built masala, soft centres and a gravy that clings to the spoon. Serve with jeera rice or flaky parathas.

Prep 24 min Cook 32 min Serves 3 Medium

Ingredients

Yogurt2 cups, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Spinach300 g, chopped
Onion2, finely chopped
Tomato3, chopped
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Gram Flour1 cup
Red Chili Powder1 tsp
Taro (Arbi)300 g, boiled and peeled

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Heat oil in a heavy pot and brown the onions deeply — this patience is the whole flavour base.
2
Add ginger garlic paste with a splash of water and scrape up the browned bits.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Stir in the taro (arbi) and spinach, saute five minutes, then add hot water and cook covered until done.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

If the masala sticks, add water a tablespoon at a time rather than drowning the dish.

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Video: Urad Dal Vadi sabji | बिना प्याज लहसुन बड़ी सब्ज़ी | famous Himachali Sepu Vadi | Chef Ranveer Brar · on YouTube