Spiced Papad Curry with Turmeric and Coriander
A vibrant Rajasthani-style curry featuring tender papadums simmered in a turmeric and coriander spiced tomato gravy. This indian-inspired curry (vegetarian, gluten free) ready in about 25 minutes pairs broken into large pieces plain papadums, vegetable oil, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6, broken into large pieces plain papadums
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- a pinch asafoetida (hing)
- 1 tsp turmeric powder
- 1 tbsp ground coriander
- 1/2 tsp red chili powder
- 1 cup tomato puree
- 1 tsp salt
- 2 cups water
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat until shimmering. Add 1 tsp mustard seeds and toast until they begin to pop, about 30 seconds.
- Step 2: Add a pinch of asafoetida and immediately stir in 1 tsp turmeric powder, 1 tbsp ground coriander, and 1/2 tsp red chili powder. Cook the spices for 30 seconds until fragrant.
- Step 3: Pour in 1 cup tomato puree and 1 tsp salt, cooking the mixture for 5 minutes until the oil starts to separate and the sauce thickens.
- Step 4: Add 2 cups water and bring to a gentle boil.
- Step 5: Add 6 broken papadum pieces into the simmering sauce, stirring gently to coat all pieces.
- Step 6: Cover and cook for 8-10 minutes on low heat until the papadums soften but retain some texture.
- Step 7: Sprinkle 2 tbsp chopped fresh cilantro and stir lightly before serving with steamed rice or flatbreads.
Frequently asked questions
How long does Spiced Papad Curry with Turmeric and Coriander take to make?
Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Papad Curry with Turmeric and Coriander?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Spiced Papad Curry with Turmeric and Coriander?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Papad Curry with Turmeric and Coriander for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Papad Curry with Turmeric and Coriander vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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