Rajasthani Style Kachri Ki Sabzi – 25-Minute Recipe
A vibrant Rajasthani dish featuring stuffed kachri simmered in a fiery, aromatic masala. The combination of red chilli, turmeric, and cumin creates a deep, earthy flavor, while fresh coriander adds a bright finish. Perfect for a quick, comforting dinner that showcases the bold spices of Marwari cuisine.
Recipe by cookwithnidhiii· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Free, no account needed. Keep the source and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
25 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 8 4/5 oz kachri
- 1 1/2 tbsp red chilli powder
- 1/4 tbsp turmeric
- 1/4 tbsp coriander powder
- salt, to taste
- 5 tbsp oil
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- a pinch hing
- 2 tbsp water
- fresh coriander leaves, to taste
Instructions
- 1Wash and peel the kachri.
- 2Add the kachri to a bowl and set aside.
- 3In a small bowl, mix 1.5 tbsp red chilli powder, 0.25 tbsp turmeric, 0.25 tbsp coriander powder, and a pinch of hing until well combined.
- 4Stuff the kachri with the spice mixture, pressing the mixture into the slit of each kachri.
- 5Heat 5 tbsp oil in a pan over medium heat, then add mustard seeds and cumin seeds until they crackle.
- 6Add the stuffed kachri to the pan and stir to coat with the spices.
- 7Add the remaining spice mixture to the pan and mix well.
- 8Cover the pan and pour 2 tbsp water over the lid, then add another 2 tbsp water to the pan, stirring occasionally.
- 9Cook for 10‑15 minutes, keeping the mixture stirred, until the kachri is tender and the sauce thickens.
- 10Remove the lid, sprinkle chopped fresh coriander leaves over the dish, and serve hot with flatbread or rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Mix spices ahead
Combine red chilli powder, turmeric, coriander powder and hing in a small bowl before heating the pan.
Stuff kachri before cooking
Press the prepared spice mixture into the slit of each kachri prior to adding them to the pan.
Add water in two stages
First pour 2 tbsp water over the lid, then add another 2 tbsp directly to the pan as directed.
Stir during simmer
Keep the mixture stirred occasionally while cooking for 10‑15 minutes.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Rajasthani Style Kachri Ki Sabzi?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Rajasthani Style Kachri Ki Sabzi recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Rajasthani Style Kachri Ki Sabzi recipe come from?
- It was shared by cookwithnidhiii on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.