Panchkuta Ki Sabji

Panchkuta Ki Sabji is a famous side dish of Rajasthan.

Panchkuta Ki Sabji is unique sabji made with dry vegetables. This curry primarily consists of 5 ingredients – ker, sangri, aamchur, dry lasoda, and Kumatiya, hence the name Panchkuta. Moreover, Once you prepare this sabzi, it can be stored for a few days. You can use this as travel food. You can serve it with a cold puri, paratha, or even chapati, typically prepared for the Shitla Ashtami festival when no fire is used to cook food on that day – also known as Thanda Khanna. So, try this recipe in your kitchen and share your feedback with us.

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This recipe was prepared by a lovely Mom: Neena Mathur From Rajasthan

Tips and Suggestions by a Mom Chef:

• The soaked panchkuta should be washed in the morning till all the dirt gets removed.
• The unsoaked panchkuta should be separated, as it will not cook properly.
• A pressure cooker should not be used for boiling.
• The panchkuta should not be overcooked
• All dry ingredients can be stored for a long time.
• The sabji can be used for 4 to 5 days.

For more such exciting recipes like Panchkuta Ki Sabji, please click on the following links:

1. Rajasthani Lahsun Ki Chutney
2. Rajasthani Traditional Thali
3. Mirchi Ke Tipore | Rajasthani Style