Authentic Panchkuta Ki Sabzi Recipe: A Taste of Rajasthan

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Written By Haryana’s Restaurant

Authentic Indian Food – Classic Indian Cuisine in Terrace BC

Imagine unlocking the flavors of the desert with each bite of your meal. That’s exactly what you’ll experience with Panchkuta Ki Sabzi, a traditional dish from the arid lands of Rajasthan, India. This unique vegetable dish combines five different types of wild, dried beans and berries, each bringing its own distinctive taste and texture to the table.


As you embark on making Panchkuta Ki Sabzi, gather these unique ingredients that blend to create its distinct flavor and texture.

For Panchkuta

  • 1/4 cup Sangri (dried desert beans), soaked overnight and drained
  • 1/4 cup Kumatiya seeds, soaked for at least 4 hours and drained
  • 1/4 cup Kair (dried desert berries), soaked overnight and drained
  • 1/4 cup Kachri (dried wild cucumber slices), soaked for 1 hour and drained
  • 2 Tbsp Gunda (gum berry), seeds removed
  • 3 cups water
  • 1 tsp salt
  • 3 Tbsp vegetable oil
  • 1 tsp cumin seeds
  • 2 cloves garlic, finely chopped
  • 1 inch piece of ginger, peeled and grated
  • 2 green chilies, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder (adjust to taste)
  • 1/2 tsp asafoetida (hing)
  • Salt, to taste
  • 2 Tbsp fresh coriander leaves, chopped for garnishing

Required Equipment

To prepare Panchkuta Ki Sabzi effectively, you’ll need a few key pieces of kitchen equipment that will help in handling the ingredients and cooking processes smoothly. Ensure you have the following items ready before you start:

  • Large Bowl: Needed for soaking the dried beans and berries like Sangri, Kair, and Kumatiya seeds.
  • Skillet or Heavy-bottomed Pan: A good quality skillet or pan is crucial for sautéing the spices and cooking the sabzi evenly.
  • Spatula or Stirring Spoon: This will help you stir the ingredients properly and ensure they do not stick to the bottom of the pan.
  • Measuring Cups and Spoons: Accurate measurements are key to balancing the flavors in this dish, so having a set of measuring cups and spoons is essential.
  • Pressure Cooker (Optional): If you’re short on time, using a pressure cooker can speed up the cooking process, especially for softening the harder ingredients like Kumatiya seeds.

Each of these tools plays a vital role in the creation of Panchkuta Ki Sabzi, ensuring that the ingredients are well-prepared and the cooking process is efficient and effective.

Prep Work

To ensure a smooth cooking process for Panchkuta Ki Sabzi, start by thoroughly preparing your ingredients and equipment. Proper prep work enhances flavors and reduces cooking time.

Cleaning and Prepping Ingredients

Begin by cleaning the dried beans and berries. Place Sangri, Kumatiya seeds, Kair, Kachri, and Gunda in a large bowl. Cover them with water and let them soak for about 8 hours or overnight to ensure they are thoroughly rehydrated. After soaking, drain the water and rinse the ingredients under fresh water to remove any residual dust or debris.

Next, finely chop the garlic and ginger. These will be used to infuse the dish with a robust flavor foundation. If you’re using fresh chili, chop it as well, removing the seeds if you prefer a milder taste. Set aside these prepped items.

Roasting the Spices

Roasting spices is crucial as it releases their essential oils and enhances their flavors. Heat a skillet over medium heat. Add cumin seeds to the dry pan and roast them until they start to pop and emit a nutty aroma—this usually takes about a minute. Keep the pan moving to prevent burning. Once roasted, transfer the cumin seeds to a small dish to cool.

In the same skillet, add a bit of oil and lower the heat. Gently fry the chopped garlic, ginger, and chili until golden and fragrant, which should take around two to three minutes. Stir frequently to ensure they don’t burn. This mixture will serve as the aromatic base for your sabzi.

Cooking Instructions

Dive into the cooking process of Panchkuta Ki Sabzi, a traditional Rajasthani dish that promises a burst of authentic flavors. Follow these step-by-step instructions to ensure each element is perfectly cooked.

Sautéing the Base

  1. Heat a large skillet over medium heat and add about 2 tablespoons of oil.
  2. Once the oil is hot, add 1 teaspoon of cumin seeds and let them splutter to release their aroma.
  3. Add 1/2 cup finely chopped onions and sauté until they turn golden brown. This should take approximately 3-4 minutes.
  4. Include 1 tablespoon of chopped garlic and 1 tablespoon of chopped ginger, cooking them until their raw smell disappears, about 1 minute.

Cooking the Panchkuta

  1. To the sautéed base, add the pre-prepped ingredients: 1/2 cup of soaked and drained Sangri, 1/2 cup of soaked and drained Kumatiya seeds, 1/4 cup of soaked and drained Kair, 1/4 cup Kachri, and 1/4 cup Gunda.
  2. Stir in 2 cups of water, enough to cover the ingredients. If you are using a pressure cooker, now is the time to seal it and cook under pressure for about 4-5 whistles. If using a skillet, cover with a lid and let it simmer for approximately 20 minutes or until the ingredients are tender.
  3. Once the vegetables are cooked and tender, remove from heat and set aside.

Simmering and Seasoning

  1. Return the skillet to the stove on medium heat, and add the cooked vegetable mix if you had set it aside.
  2. Sprinkle over 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and salt to taste.
  3. Pour in 1/2 cup of water if the mixture appears too dry. This will help integrate the spices evenly.
  4. Allow the mixture to come to a gentle simmer, cook for an additional 5-6 minutes, stirring occasionally to prevent sticking and to ensure flavors meld nicely.
  5. Check seasoning and adjust as needed before serving.

These steps highlight a methodical approach to crafting a delightful Panchkuta Ki Sabzi, brimming with the essence of Rajasthan.

Serve and Garnish

Once your Panchkuta Ki Sabzi is fully cooked and rich in aroma, it’s time to move on to the final touches that will elevate this traditional dish to new heights of flavor and presentation.

Ready to Serve

Transfer the hot Panchkuta Ki Sabzi to a beautiful serving bowl. The vibrant colors of the cooked vegetables against the rustic bowl make an appealing contrast that is sure to catch the eye of your guests or family members.

Adding the Garnish

For garnishing, finely chop fresh cilantro leaves and sprinkle them generously over the top of the Sabzi. The green of the cilantro not only adds a fresh burst of color but also enhances the flavors with its crisp, herbal notes.

If you enjoy a bit of extra zest, squeeze a fresh lemon over the dish just before serving. This adds a delightful tang that compleates the complex flavors of your Panchkuta Ki Sabzi.

Serve Warm

Ensure to serve the Panchkuta Ki Sabzi warm to fully appreciate its flavors and texture. It pairs wonderfully with chapati, bhakri, or steamed rice, making for a satisfying meal that brings the authentic essence of Rajasthani cuisine right to your dining table.

Enjoy the fruits of your labor and watch as this traditional dish delights all those who partale in this culinary journey.


Now that you’ve mastered the art of making Panchkuta Ki Sabzi you’re ready to impress with this exquisite Rajasthani dish. Remember the key to bringing out its rich flavors lies in the careful preparation and the fresh garnishing. Whether you’re serving it at a family dinner or a special gathering it’s sure to be a hit. So go ahead serve it up and watch as everyone delights in the authentic taste of Rajasthan right from your kitchen!

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