Suran ki Sabji Recipe Introduction

The first time I made Suran ki Sabji Recipe, I remember how surprised I was by its taste. I had always seen suran in the market, but I never thought it could taste so rich and flavorful. When I cooked Suran ki Sabji Recipe in mustard oil, the aroma itself made me excited. The crackling sound of mustard oil and whole spices told me this dish was going to be special.

I also remember how this Suran ki Sabji Recipe looked exactly like aloo matar, but the taste was completely different. When I served it with hot phulkas, everyone asked me what I had made. They could not believe it was Suran ki Sabji Recipe. That day, I realized how simple ingredients and the right cooking method can create something truly amazing.

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Ingredients of Suran ki Sabji Recipe

 

Portion servings: 5-6 pax
Preparation time: 05 mins
Cooking time: 50 mins

 

For boiling suran:

• Suran – 500 gms
• Water for boiling – as required
• Salt – 1 tsp
• Turmeric powder – ½ tsp

For shallow frying suran:

• Mustard oil – 2 tbsp
• Boiled suran pieces

For making sabzi:

• Mustard oil – ¼ cup
• Onion sliced – 2 pcs
• Dry red chilli – 2 pcs
• Black cardamom – 2-3 pcs
• Bayleaf – 2 pcs
• Cloves – 4-5 pcs
• Green cardamom – 3 pcs
• Ginger & garlic paste – 2 tbsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Red chilli powder – 1 tsp
• Curd + besan (1 tsp) – ½ cup
• Tomato puree – 2 pcs
• Salt – 1 tsp
• Green peas – ½ cup
• Shallow fried suran
• Kasoori methi – 1 tbsp
• Coriander chopped – 1 tbsp

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Instructions of Suran ki Sabji Recipe

 

Step 1: Boiling the Suran

Peel and cut the suran into medium cubes. Wash thoroughly. In a deep pan, add suran, water, salt, and turmeric. Boil until 80% cooked (soft but firm). Drain completely and keep aside.

 

Step 2: Shallow Fry for Texture

Heat mustard oil in a pan until smoky. Reduce flame. Add boiled suran pieces and shallow fry until light golden and slightly crisp on edges. Remove and keep aside.

 

Step 3: Prepare Fresh Masala in a New Pan

Take a new pan and heat mustard oil until it reaches smoking point. Add dry red chilli, black cardamom, bay leaf, cloves, and green cardamom. Let them crackle. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook till raw smell disappears.

 

Step 4: Bhunao the Spices

Add turmeric powder, coriander powder, and red chilli powder. Roast on low flame so spices cook evenly without burning. In a bowl, whisk curd and besan until smooth. Lower the flame completely and add this mixture while stirring continuously. Cook till masala thickens slightly and oil starts separating.

 

Step 5: Tomato & Peas Cooking

Add tomato puree and cook till raw taste disappears and masala thickens. Add salt and green peas. Cook for 2–3 minutes.

 

Step 6: Final Cooking with Suran

Add shallow fried suran pieces into the masala. Mix gently so pieces don’t break. Add little warm water if slight gravy is required. Cover and cook on low flame for 8–10 minutes so flavors absorb well.

 

Step 7: Finishing Touch

Crush kasoori methi between palms and add. Finish with chopped fresh coriander. Rest for a few minutes before serving.

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About Suran ki Sabji Recipe

Suran ki Sabji Recipe is a very tasty and traditional North Indian dish. I have seen that different regions like Uttar Pradesh and Bihar make Suran ki Sabji Recipe in different ways. This version combines those traditional styles to create a balanced and flavorful dish. What makes Suran ki Sabji Recipe unique is the use of mustard oil, which gives it a strong aroma and authentic taste.

When I cook Suran ki Sabji Recipe, I always notice how the gravy slowly develops flavor. The combination of onion, whole spices, curd, and tomato creates a rich base. The suran itself does not have much taste at first, but when it cooks inside the gravy, it absorbs all the flavors beautifully. This is what makes Suran ki Sabji Recipe so satisfying.

I also like adding peas to Suran ki Sabji Recipe, especially when they are in season. They add color, texture, and freshness. After cooking everything together, the final touch of kasuri methi and coriander makes Suran ki Sabji Recipe smell and taste even better. It becomes a complete, nutritious, and delicious dish.

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Cooking Tips for Suran ki Sabji Recipe

• I always heat mustard oil properly before cooking Suran ki Sabji Recipe because this removes its bitterness and improves the taste.
• I cook the onions until golden brown in Suran ki Sabji Recipe because this gives the gravy a strong and rich base.
• I add whole spices after the onion starts browning so they release flavor without burning in Suran ki Sabji Recipe.
• I mix a little gram flour in curd before adding it to Suran ki Sabji Recipe. This helps make the gravy slightly thick and smooth.
• I boil suran only about 70