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For a change from everyday vegetable sabji, this besan ki sabji pairs soft steamed gram-flour wadi with spiced curd gravy and a finishing tadka of ajwain, kalonji and sesame. Hindustan Times attributes the recipe to Chef Ranveer Brar and suggests serving it hot with chapati. Its listed preparation time is 10 minutes, cooking time 25–30 minutes and yield 2–4 servings; these are the publication’s estimates, not independently tested results.
Hindustan Times notes that its report is based on user-generated social media content and that HT.com has not independently verified the claims or endorsed them. The Instagram post attributed to @ranveer.brar was not retrievable, so the method below reflects the recipe as reported by the publication, not a verified statement from the chef.
What makes this besan ki sabji different?
The curry has three distinct components: besan wadi steamed in a greased mould, a curd mixture seasoned with ginger and spices, and a separate seed tadka poured over the finished dish. The wadi cooks briefly in the gravy at the end, which lets it take on flavour without skipping its separate steaming step.
Ingredients
For the besan wadi
- ½ cup beaten curd
- ½ teaspoon turmeric
- ½ teaspoon Degi red chilli powder
- A pinch of asafoetida (hing)
- 1 cup gram flour (besan)
- Salt, to taste
- 1 teaspoon oil
For the curd mixture
- 2 cups beaten curd
- 1 teaspoon ghee
- Salt, to taste
- 2 green chillies, chopped
- 1-inch piece ginger, chopped
- 1 teaspoon turmeric
- ½ teaspoon Degi red chilli powder
- A pinch of hing
- 1½ tablespoons coriander powder
- 1 teaspoon besan
For the gravy
- 2 teaspoons ghee
- ¼ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 2–3 dried red chillies
- A pinch of hing
- The prepared curd mixture
- 1½ cups water
- The prepared wadi
For the finishing tadka and garnish
- 1 teaspoon oil
- ¼ teaspoon carom seeds (ajwain)
- ¼ teaspoon onion seeds (kalonji)
- ¼ teaspoon white sesame
- A pinch of Degi chilli powder
- Fresh mint
How to make besan ki sabji
1. Steam and cut the wadi
- Mix ½ cup beaten curd, turmeric, Degi chilli powder, hing, besan and salt into a smooth batter.
- Add 1 teaspoon oil and mix it in.
- Transfer the batter to a greased mould and steam for 10–12 minutes.
- Let it cool, then cut it into pieces.
2. Prepare the curd mixture
Combine 2 cups beaten curd, 1 teaspoon ghee, salt, chopped green chillies and ginger, turmeric, Degi chilli powder, hing, coriander powder and 1 teaspoon besan. Mix until evenly combined.
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3. Cook the gravy and simmer the wadi
- Heat 2 teaspoons ghee in a pan. Add the methi, cumin and fennel seeds, dried red chillies and a pinch of hing to temper.
- Add the prepared curd mixture and stir over medium heat.
- Pour in 1½ cups water. Cover and cook until the gravy boils.
- Add the wadi pieces, cover and simmer on low heat for 3–4 minutes.
4. Add the finishing tadka
Heat 1 teaspoon oil in a small pan. Add the ajwain, kalonji and white sesame; let the seeds splutter, then add a pinch of Degi chilli powder. Pour the tadka over the curry and garnish with fresh mint. Serve hot with chapati.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What to expect from the flavours
The curd-based gravy brings tang and body, while ginger, green chillies and dried red chillies provide the heat. Methi, cumin and fennel season the gravy; ajwain, kalonji and sesame add a second, seed-forward layer at the finish. The recipe’s method steams the wadi before simmering it in the gravy, rather than cooking the batter directly in the pan.
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