Angoor – Kheere ki Sabzi

Angoor – Kheere ki Sabzi

Angoor – Kheere ki sabzi is a delicious sweet and sour curry that goes well with any kind of bread. This is a very quick recipe, doesn’t require much preparation and needs very less oil. Curry is prepared by blending together three oil seeds – dry coconut, sesame and groundnut, all containing good fats. These oil seeds impart nice nutty flavour to the gravy, making it a delightful and palatable experience to taste buds. I have used garlic but you can avoid them during these navratra days.

PreparationTime: 5 minutes

Cooking Time: 15 minutes

Servings: 4


  • Grapes  1 Cup
  • Cucumber  1 big, chopped
  • Blend together
    • Dry Coconut, dessicated  2 tbsp
    • Sesame  2 tbsp
    • Groundnut, roasted and skin removed  2 tbsp
    • Garlic  2 -3 cloves
    • Coriander Leaves, chopped  2 tbsp
    • Mint Leaves, chopped  1 tsp
    • Green Chilli  1
  • Mustard  1/2 tsp
  • Jeera  1/2 tsp
  • Hing  a pinch
  • Curry Leaves  few
  • Turmeric  1/4 tsp
  • Chilli Powder  1/2 tsp
  • Coriander Powder  1 tsp
  • Cumin Powder  1/2 tsp
  • Kitchen King  1 tsp
  • Coriander Leaves, chopped  to garnish
  • Salt  to taste
  • Oil  1 tbsp
  • Jaggery (optional, if the grapes are sour)


  1. In a grinder, blend together all the required ingredients with very little water. Heat oil in a pan, add mustard, jeera, hing and curry leaves.
  2. Once they stop spluttering, add cucumber. Saute for a minute.
  3. Add the blended masalas and fry till they give nice aroma. Add all the dry masalas (except kitchen king). Sprinkle some water if the masalas appear too dry.
  4. Add grapes and saute for a minute. Add two cups of water and bring to boil. Add salt, simmer and cover with a lid. Cook for 5 – 7 minutes. Add jaggery, mix and cook for another minute.
  5. Switch off the flame, sprinkle kitchen king masala and coriander leaves. Keep it covered for another 5 – 10 minutes. Serve with hot phulka.


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