12 Dishes From The Marwari Cuisine Whose Amazing Taste You Will Remember Long After
By: Niharika Modi on Oct 10th, 2015

The first word that comes to mind on hearing the word 'Marwari' is 'food', right? The community is well know for their many mouth-wateringly delicious recipes! Here are 15 drool-worthy Marwari dishes that you have got to make time to taste.

Kacchi Haldi Ki Sabji
Image credit: Maayeka

Do you know delicious and lip smacking vegetable curry can be made using raw turmeric and yoghurt? Yes, you heard it right! Marwaris invented this vegetable curry to be consumed during winters as Rajasthan becomes very cold and to keep infections at bay they used turmeric to stay warm and keep infections at bay. It’s known to everyone that turmeric is loaded with beneficial properties and has numerous health benefits. It is prepared with generous amount of ghee, yoghurt, raw turmeric and spices and is a completely non fuss dish to cook. This dish needs to be consumed in moderation as turmeric is dry and hot in nature.

Preparation time-10 min

Spice level-Medium

Cuisine-North Indian

Type-side, pickle

INGREDIENTS- Fresh turmeric /kachchi haldi -170 gms

Ghee/clarified butter- 4.5 tbsp

Cumin seeds / jeera- 1tsp

Chili powder/lal mirch- 3/4 tsp

Salt-to taste

Yogurt/dahi- 1 cup

PROCEDURE- Scrape fresh turmeric with a knife to remove the skin. Grate with a thick grater or chop in a electric chopper. Heat ghee in a heavy bottom pan. Add cumin and when it become golden then add the turmeric. Saute on medium heat for about 5 minutes. Add beaten yogurt, salt, and chili powder. Keep stirring till it starts to thicken. When ghee starts floating on top of the subzi then remove from heat. This dish will last well for a fortnight.

Serving suggestions- Serve a spoon of turmeric subzi with your daily meals.Goes well with rice or any bread.

NOTE- You can also add 1/4 cup of boiled peas at step 6. The consistency of curry can be semi thick to dry, depends on your preference.

Click here for the recipe source.

Ker Saangri Ki Sabji
Image credit: My Mom's Recipes

Ker sangri ki sabji is a curry made using ker (dried berries) and sangar (beans), meant to be lapped up with missi roti or pooris. Considering that Rajasthan is desert land where vegetable are scarcely available, people use flours, gram flour, and dried herbs to cook with. 

Prep time-15 minutes

Cooking time-15 min

Cuisine-Indian, Rajasthani

Spice level- Medium


INGREDIENTS- Dried Ker sangri – 1 cup/100 gm

Green chili /hari mirch, chopped-2 tsp

Chili powder /lal mirch-1.5 tsp

Dried whole raw mango pieces/sabut amchoor-5

Coriander powder /dhaniya-1.5 tsp

Mango powder /amchoor-1tsp

Yogurt /dahi -4 tbsp (optional)

Pickle masala /achar ka masala – 1.5 tsp

Turmeric /haldi -1/2 tsp

Salt /namak – to taste

Tempering/waghar- Cooking oil – 1/4 cup

Cumin seeds /jeera – 1tsp

Mustard seeds/rai – 1 tsp

Fennel seeds /saunf – 1/2 tsp

Asafoetida /hing- 1/4 tsp

Whole red chilies-5 

PROCEDURE- Wash and soak ker sangri in enough water or thin butter milk overnight. Next morning wash it 3-4 times in normal tap water till all the dirt is removed from the soaked ker sangri. In a pressure cooker add ker sangri and enough water to cover it. Pressure cook for 3 whistles on medium heat. Let it cool down completely then drain all the water from the ker sangri. Wash it again with water. Heat oil in a heavy bottom pan. Add all the tempering ingredients in the oil. Now add chopped green chilies and boiled ker sangri in it and saute for a minute. Add all the dry spices in it and saute for a minute Now add beaten curd and mix well. Cook on low heat till all the moisture dries up. Serve hot or cold.

Click here for the recipe source.

Gatte Ki Sabji
Image credit: DesiFiesta

Steamed gram-flour dumplings coated with gravy - what's to not love about gatte ki sabji? Some people prefer making the gravy with onions and tomatoes, while some make it with yoghurt. Whichever way you cook the curry, the fact is that you won’t be able to stop yourself from eating just one bowl! 

Ingredients: For the gatte 100 grams - gram flour (besan)

1/2 tsp - salt

1/2 tsp - red chilli powder

1/8 tsp - garam masala powder

1 1/2 tbsp - oil

1/2 tsp - kasuri methi (dried fenugreek leaves)

Yogurt to knead the dough

For the gravy 1/2 tbsp - oil

1/4 tsp - fennel seeds (saunf)

1/8 tsp - nigella seeds (kalonji)

½ tsp Hing (asafoetida)

1 – bay leaf

1 chopped tomato

3 tbsp - low fat yogurt

1/4 tsp - red chilli powder

1/2 tsp - turmeric powder (haldi)

1/2 tsp - dried mango powder (aamchur)

1 tsp - coriander powder (dhaniya powder)

a generous pinch of garam masala

salt to taste

1/4 tsp - dried fenugreek leaves (kasuri methi) + to garnish

Method: Boil 4-5 cups of water in a deep pan. Mix together in a bowl besan, salt, red chilli powder, garam masala and kasuri methi . Add the oil and yogurt spoon by spoon and make hard dough. Divide the dough and roll out into cylinders. And put in boiling water for 20 minutes or till white spots appears on gatta. Drain and let the gatta cool. And when cooled cut into round pieces. For the gravy mix together yogurt,tomato, red chilli powder, haldi, aamchur, dhaniya powder, garam masala, salt, and kasuri methi in a bowl and keep aside. Heat 1/2 tbsp of oil in a pan, add the saunf and kalonji. When the seeds start to crackle, add the hing and bayleaf. Add the yogurt mix and cook on a medium heat, stirring continuously. When it starts to boil, add the gatte and cook again for a couple of minutes. Garnish with dried fenugreek leaves. Serve hot with bread or dal bati. 

Click here for the recipe source.

Dahi Aaloo Ki Sabji
Image credit: Maayeka

This is yet another preparation that is super easy to make and tastes delicious. This is one of my personal favourites, which I relish with phulkas or rotis.

Prepration time-15 minutes

Cooking time-10 minutes

Course – Main Course

Cuisine-North Indian


INGREDIENTS: Boiled potatoes-4(medium)

Yogurt/curd-1 cup

Green chilies, slit lengthwise-4

Chili powder-1 tsp

Coriander powder- 3/4 tsp

Turmeric powder-1/2 tsp

Ginger, grated- 1/2 tsp

Salt- to taste

Tempering: Cooking oil-3 tbsp

Bay leaves- 2

Whole red chilies-4

Cumin seeds/jeera- 1 tsp

Mustard seeds/rai-1/3 tsp

Fennel seeds/saunf- 1/4

tsp Asafoetida- 1/3 tsp

Procedure: Take boiled potatoes in a bowl and roughly mash them(don’t make a paste ) Heat oil ( or use half ghee and half oil if you wish) in a pan. Add the tempering ingredients, when seeds start crackling, add slit green chilies and saute for a few seconds. Remove the pan from the flame and add all the powdered spices(turmeric, chili powder, coriander powder) Immediately add boiled potatoes and ginger and mix. Put the pan on the gas and add beaten yogurt and stir once.(see the tips) Add approx 1.5 to 2 cups of water (depends on how thick curry you prefer) Now add salt and let it boil on medium flame. Keep stirring in between to avoid curdling. Cook for approx 3-4 minutes on medium flame. When it starts to thicken then add chopped fresh coriander. Serve hot.

Tip- 1-To avoid curdling of yogurt in the curry-use chilled yogurt and beat it well, remove the pan from the flame while adding the curd, keep stirring the curry while cooking for approx 2-3 minutes after adding the curd.

You may also add 1 tsp gram flour/besan or refined flour/maida in the yogurt to avoid curdling.

Add a piece of mango pickle at step -9 for a tangy flavour.

You can make the curry with either fresh or slightly sour curd, depending on your choice and can add 1/2 to 1 tsp of lemon juice if using fresh yogurt.

Click here for the recipe source.

Gavarfali Ki Sabji
Image credit: Delhi Belle

Made with gavarfali or cluster beans, which have numerous health benefits, this curry goes well with bajre ki roti, missi roti, and phulkas. There are many ways in which this curry can be made - with yoghurt, with potatoes and other vegetables, for instance.

Ingredients: 2 cups chopped cluster beans (gavarfali)

a pinch of baking soda

1 cup curds (dahi)

1 tbsp coriander (dhania) powder

2 tsp chilli powder

2 tsp besan (bengal gram flour)

Salt to taste

2 tbsp oil

1 tsp cumin seeds (jeera)

1/2 tsp mustard seeds ( rai / sarson)

1/4 tsp asafoetida (hing)

1 tsp fennel seeds (saunf)

5-6 curry leaves (kadi patta)

Method: Combine the cluster beans, baking soda and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes or till the cluster beans are cooked, while stirring occasionally. Drain out all the water and keep aside. Combine the curds, coriander powder, chilli powder, besan and salt in a deep bowl and mix well using a whisk. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds, mustard seeds, fennel seeds, and asafoetida and saute on a medium flame for a few seconds. When the seeds crackle, add the curds-besan mixture, curry leaves and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously. Add the cooked cluster beans, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve immediately.

Click here for the recipe source.

Paanchmel Ki Sabji
Image credit: Cooks Hideout

Panchmel ki sabji is a highly popular Rajasthani delicacy, that is delicious and healthy as well. The hint of amchoor powder added to the dish takes its flavour to a whole new level. It goes well with rice, bhakris and rotis.


Yard long beans - ½cup, chopped

Cluster beans/ goruchikkudukaya - ½cup,

Chopped Green pepper - 1 medium, 

Chopped Cucumber - 1 medium,

Chopped French beans - ½cup,

Chopped Tomato - 1 medium, 

Chopped Cumin seeds - 1tsp

Mustard seeds - ½tsp

Turmeric - ¼tsp

Red Chili powder - 1tsp

Ground coriander - 2tsp

Ground Cumin - 1tsp

Salt - to taste

Method: Heat 2tbsp oil in a large nonstick pan, add cumin and mustard seeds. Once the seeds start to splutter, add the yard long beans, cluster beans, pepper, cucumber and french beans. Saute for 3-4 minutes. Next add the tomato and salt. Cover and cook the veggies until they are crisp tender. Add turmeric, red chili powder, ground coriander and ground cumin. Mix well and cook the veggies for another 1~2 minutes. Veggies should not be overcooked, they should be crisp tender. Do not add any water as this curry is supposed to be slightly on the dry side. Serve hot with Indian breads.

Click here for the recipe source.

Paanchmel Ki Daal
Image credit: Whisk Affair

Paanchmel ki daal is wonderful with just about anything, be it rice, phulkas, or rotis. The most celebrated Maroo dish, Daal Baati, is usually had with this daal. This delicacy is made by combining five lentils together, and adding a dash of paanchphoran to it.

INGREDIENTS: Arhar dal / Yellow pigeon peas - ¼ cup

Hari moong dal / Split green gram- ¼ cup

Kali urd dal / Split black gram- ¼ cup

Chana dal / Bengal gram- ¼ cup

Dhuli masoor dal / Pink lentil- ¼ cup

Salt to taste

Turmeric powder - ½ tsp

Water - 6 cups

Ghee - ½ cup

Dry red chilies - 3-4

Onion - 1 cup ( chopped )

Garlic - 1 tbsp ( chopped )

Ginger - 1 and ½ tsp

Green chilies - 2 ( chopped )

Fresh coriander - 2 tbsp ( chopped )

Procedure: Mix all the dals ( lentils ) in a bowl. Wash nicely. Add the dals in a pressure cooker. Add water, salt and turmeric powder. Cook till dal is done. Heat ghee in a pan. When the ghee is hot, add onion and garlic. Fry for 2 minutes. Add dry red chilies, ginger and green chilies. Fry till onion turns golden brown. Add the tadka in the cooked dal. Garnish with fresh coriander. Serve hot with bati or rice.

Click here for the recipe source.

Lehsun Ki Chutney
Image credit: Healthy Veg Recipes

Lehsun (garlic) chutney is traditionally made during winters, to keep one's body warm and prevent cold. It goes well with almost everything, from chapattis, rice, and parathas to frankies. Just spread this beauty on, and relish it. This chutney is very easy to prepare and needs very little time. What's more, it lasts quite long if refrigerated.

Ingredients: 1/4 dried whole red chillies/sukhi lal mirch

1/4 tablespoons whole coriander seeds/sabut dhaniya

1/4 cup chopped coriander leaves/dhaniya

10 cloves garlic/lehsun

1 large tomato chopped

1/4 teaspoon sugar

2 tablespoon kashmiri red chilli powder/lal mirch

2 teaspoon lemon juice

Salt to taste

2 tablespoons mustard oil

Method: Soak red chillies and coriander seeds overnight. If you dont have time, just boil them up in water till chillies turn soft. Drain water and keep aside. In the grinder, grind soaked red chillies and coriander seeds, salt, lemon juice, sugar, red chilli powder, tomato, coriander leaves and garlic. Blend in to paste. Next heat mustard oil in the pan. When oil turns very hot, switch off the flame and add in the grinded paste. Mix well.

Notes: While grinding, resist adding water. If you have added water try to evaporate excess water on heat after mixing in the oil. You can also add mint leaves in this chutney however the authentic recipe doesn't call for it. Again, please adjust spice and garlic level as per your taste. This keeps well in fridge in air tight container for 10 days.

Click here for the recipe source.

Aam Ki Launji
Image credit: Sharda Cook YouTube

Aam ki launji is an instant mango pickle typically made by Marwaris during summers, when mangoes are available in abundance. Sweet and tangy and delicious, this pickle stays for months on end if refrigerated.

Ingredients: 500 grams Raw Mango / Kachcha Aam

500 grams Sugar / Chini

2 tsp Cooking Oil

1.5 tsp Red Chilli powder / Laal mirch powder

1 tsp Mustard Seeds / Rai

1 tsp Fenugreek Seeds / Methidana

1.5 tsp Fennel Seeds / Saunf

1 Pinch Cardamom Powder / Elaichi Powder (Optional)

1 Pinch Saffron / Kesar (Optional)

1/2 tsp Turmeric Powder / Haldi Powder

1 tsp Salt / Namak

Instructions: Wash and peel raw mangoes and slice into long pieces.then weigh it ( amount of sugar should be equal or little more to the weight of peeled mango slices,but you can reduce OR increase the amount of sugar if you want ) Heat oil in a pan, add fenugreek ,mustard and fennel seeds. When seeds become golden then add mango slices, turmeric and salt.mix well. Cover and cook on low heat for approx 5-7 minutes or till semi cooked.(don't fully cook and don't add water) Add sugar and chili powder ,mix and cook on low heat (without lid) for approx. 10 minutes. When gravy thickens then add a pinch of cardamom powder and saffron and mix. Store in a jar, when cool down completely.

NOTE- You can also use slightly ripen yellow mangoes for making this chutney, then add little less sugar. Can also use jaggery/gur instead of sugar. If you don't want to make it chunky and want a smooth chutney then cook it till it become soft at step 4, then mash it with the laddle and then follow the recipe, but I like to make it slightly chunky. If cooked properly it stays fresh at room temperature for about 4 months. The amount of sugar varies according to the sourness of mangoes, you may need 500 gms to 650 sugar to make this.

Click here for the recipe source.

Aam Aur Chane Ka Aachaar
Image credit: Marigold Hemlata

This pickle brings together two unusual ingredients - grated raw mango and chickpeas - in a tongue-tickling form. The salty chickpeas are soaked in the raw mango juice, making this dish blissful. This pickle can last for almost a year, but who says it will last that long once you make it?

Ingredients: 3 Cup Raw Mango / Kachcha Aam Grated

1/2 Cup Chickpeas / Garbanzo Beans / Chholey

2 tsp Turmeric Powder / Haldi Powder

2 tbsp Red Chilli powder / Laal mirch powder

3.5 tbsp Fenugreek Seeds / Methidana

2 tbsp Fenugreek Seed Powder / Methidana Powder

2 tbsp Fennel Seeds / Saunf

2 tsp Nigella Seeds / Kalonji

1/2 tsp Asafoetida / Hing powder

12 Dried Red Chilli, Whole

2 tbsp Salt / Namak

3 Cup Mustard Oil / Sarso ka tel

Instructions: Peel and grate raw mangoes. Slightly dry roast fennel,nigella, whole red chillies and fenugreek seeds to remove the moisture. Take a big bowl and mix together grated mango, salt and turmeric powder and keep aside for 2 hour. Squeeze out the the water from grated mango, and keep aside the water and grated mangoes separately. Wipe the chick peas with a moist cloth and soak them with fenugreek seeds in the mango water overnight. Keep the grated mangoes in the refrigerator. Next day add fenugreek powder, chilli powder, asafoetida,fennel seeds, nigella seeds,whole red chillies(broken into 2,3 pieces) soaked chick peas and fenugreek seeds into the grated mango and mix well. You can add also add 2 tender mango seeds chopped in small pieces. Heat the mustard oil till smoking point. Let it cool down completely then add in the mango mixture. Keep in a sterilized glass jar and let in sunlight for few hours daily for 1 week. Your pickle is ready to eat after 1 week. Store in a cool and dry place and enjoy for up to 1 year. Remember to keep the pickle covered with oil, else keep refrigerated.

Click here for the recipe source.

Ker Ka Aachaar
Image credit: The Indian Vegan

Made with ker (berries), mustard oil, and aromatic spices, this Marwari pickle will have you licking your fingers, for sure. It goes well with everything, from mathris and phulkas to rice.

Ingredients: 5 tbsp dry ker, soaked overnight and drained

1/2 cup mustard (rai / sarson)

oil 2 tbsp

split mustard seeds (rai na kuria)

1 tbsp split fenugreek seeds (methi na kuria)

2 tsp chilli powder

1 tbsp crushed fennel seeds (saunf)

A pinch of turmeric powder (haldi)

1 tsp dried mango powder (amchur)

2 tsp salt

Method: Heat the mustard oil in a deep non-stick pan for approx. 3 minutes or till it is red hot. Keep aside and allow it to cool completely. Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, dried mango powder, salt and mustard oil in a deep bowl and mix well. Add the ker and mix well. Transfer into a sterilized jar and store in a cool dry place.

Handy tip: This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.

Click here for the recipe source.

Papad Churi
Image credit: Spice Over India

Marwaris are known to have papad with every meal. They have also invented another way to eat it - as a snack called papad churi. This dish is now available as a starter in various restaurants too, and is much loved, too. This is a very easy dish to make, one that is loved by people of all ages.

Ingredients: 1 1/4 cups roasted and crushed bikaneri papad

1/4 cup Bikaneri bhujia

1/2 cup finely chopped onions

2 tbsp finely chopped coriander (dhania)

2 tsp chilli powder

1 tbsp melted ghee

Salt to taste

Method: Combine all the ingredients in a deep bowl and mix well. Serve immediately.

Click here for the recipe source.

Which of these recipes sounds the most interesting to you? Tell us, in your comments!

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Niharika Modi
Niharika is a Chartered Accountant by profession, mother of a three year old son and wife to a lovely husband. She is a talkative girl who loves to socialize, make new friends and learn new things. Having spent eight years being a professional working woman, she is now enjoying her full time job - Being a MOM!! Her passion is reading, traveling,...   Read more
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