Besan Ki Sabji: Chef Ranveer Brar’s Soft Wadi Curry With Spiced Curd Gravy

Besan Ki Sabji is a comforting Indian curry that transforms everyday ingredients such as gram flour, curd and spices into a flavourful homemade meal. If you are tired of making the same sabji every day, Chef Ranveer Brar’s version brings an interesting twist with soft besan wadi, a creamy spiced curd gravy and an aromatic tadka.

The recipe is simple enough for a weekday meal and pairs beautifully with hot chapati. The combination of tangy curd, earthy spices and soft besan wadi gives the dish a distinctive texture and flavour. The recipe takes around 10 minutes to prepare and 25–30 minutes to cook, making it a practical option when you want something different without spending hours in the kitchen.

Why Try This Besan Ki Sabji Recipe?

This Besan Ki Sabji is a great way to turn basic pantry ingredients into a satisfying curry. Instead of relying on vegetables, the recipe uses steamed besan wadi as its main component.

The wadi is prepared with gram flour, curd and spices before being steamed and cut into pieces. These soft pieces are then simmered in a seasoned curd gravy, allowing them to absorb the flavours.

A final tadka made with ajwain, kalonji, sesame seeds and red chilli powder adds another layer of flavour and aroma.

Besan Ki Sabji Ingredients

For Besan Wadi

• ½ cup beaten curd
• ½ tsp turmeric powder
• ½ tsp Degi red chilli powder
• A pinch of asafoetida (hing)
• 1 cup gram flour (besan)
• Salt to taste
• 1 tsp oil

For the Curd Mixture

• 2 cups beaten curd
• 1 tsp ghee
• Salt to taste
• 2 green chillies, chopped
• 1-inch piece ginger, chopped
• 1 tsp turmeric powder
• ½ tsp Degi red chilli powder
• A pinch of asafoetida (hing)
• 1½ tbsp coriander powder
• 1 tsp gram flour (besan)

For the Gravy

• 2 tsp ghee
• ¼ tsp fenugreek seeds (methi dana)
• ½ tsp cumin seeds (jeera)
• ½ tsp fennel seeds (saunf)
• 2–3 dried red chillies
• A pinch of asafoetida (hing)
• Prepared curd mixture
• 1½ cups water
• Prepared besan wadi

For the Tadka

• 1 tsp oil
• ¼ tsp carom seeds (ajwain)
• ¼ tsp onion seeds (kalonji)
• ¼ tsp white sesame seeds
• A pinch of Degi red chilli powder

For Garnishing

• Fresh mint leaves

How to Make Besan Ki Sabji

Step 1: Prepare the Besan Wadi

Begin by making the soft besan wadi. In a bowl, combine beaten curd, turmeric powder, Degi red chilli powder, hing, gram flour and salt. Mix everything until you get a smooth batter.

Grease a mould and transfer the batter into it. Steam the mixture for around 10–12 minutes. Once cooked, allow it to cool completely before cutting it into bite-sized pieces.

Step 2: Make the Spiced Curd Mixture

Take the beaten curd in a bowl and add ghee, salt, chopped green chillies and ginger. Add turmeric powder, Degi red chilli powder, hing, coriander powder and gram flour.

Whisk the ingredients together until the mixture becomes smooth and well combined. This seasoned curd forms the base of the gravy.

Step 3: Prepare the Gravy

Heat ghee in a pan over medium heat. Add methi seeds, cumin seeds, fennel seeds and dried red chillies. Allow the spices to release their aroma, then add a pinch of hing.

Pour in the prepared curd mixture and stir continuously over medium heat. This helps combine the spices and curd evenly.

Step 4: Add Water and Cook

Add 1½ cups of water to the pan and mix well. Cover the pan and allow the gravy to cook until it comes to a boil.

Once the gravy is bubbling, gently add the prepared besan wadi. Cover the pan again and simmer on low heat for around 3–4 minutes.

This allows the wadi to soak up the flavours of the spiced curd gravy.

Step 5: Prepare the Flavourful Tadka

For the finishing tadka, heat oil in a small pan. Add ajwain, kalonji and white sesame seeds. Let them splutter gently.

Add a pinch of Degi red chilli powder and immediately pour the tempering over the prepared Besan Ki Sabji.

Step 6: Garnish and Serve

Garnish the curry with fresh mint leaves and serve hot. The sabji pairs particularly well with freshly made chapati, although it can also be enjoyed with other Indian flatbreads.

Tips for Making Besan Ki Sabji

• Make sure the besan batter is smooth before steaming it.
• Steam the wadi thoroughly so that it cooks evenly from the centre.
• Allow the steamed wadi to cool before cutting it to prevent it from breaking.
• Keep the heat moderate while cooking the curd mixture.
• Simmer the wadi briefly in the gravy so it absorbs the spices without becoming overly soft.
• Add the tadka just before serving for maximum aroma and flavour.

A Simple Curry With Plenty of Flavour

Chef Ranveer Brar’s Besan Ki Sabji is an interesting alternative to everyday vegetable curries. The soft gram-flour wadi, tangy curd gravy and fragrant spice tempering come together to create a comforting dish with contrasting textures.

With a short preparation time and familiar ingredients, this recipe can be a useful addition to your weekday meal rotation. Serve it hot with chapati and finish with fresh mint for a simple, flavourful homemade lunch or dinner.

Note: This recipe is based on user-generated content shared on social media. The claims and recipe details have not been independently verified.