Spicy and creamy yogurt based curry with deep fried gramflour pakodas dunked in and finished with a tempering of ghee and red chillies.
Recipe Tags
Veg
Everyday
Punjabi
Main Dish
Ingredients Serving: 4
for the pakodas-
Gramflour(besan)- 1/2 cup
Onion- 1 large sliced/chopped
Green chilli- 1 small chopped
Oil for deep frying
for the kadhi-
1 cup Sour yogurt/curd
2-3 large tbsps of gramflour(besan)
Turmeric powder- 1/2 tsp
Green chilli- 1 chopped
Fenugreek(methi) seeds- 1/4 tsp
Coriander seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Salt to taste
Asafoetida- a pinch
for the tempering-
Ghee- 2 tbsp
Deggi mirch- 1/2 tsp
Red chilli(whole)- 1-2
Curry leaves(kadhi patta)- a few(optional)
Coriander leaves- for garnishing
Instructions
To make the pakodas- Take sliced/chopped onions in a bowl, add besan, green chilli and salt to it.Now add water little by little and mix well till a thick batter coating forms on the onions. Leave for 15 minutes.
Heat oil in a kadhai, once oil is moderately hot drop spoonfuls of the thick batter into the oil. Fry till golden. Remove and drain.
For the kadhi- Remove oil from the kadhai, leaving just 2 tbsps, add cumin, coriander, asafoetida and fenugreek seeds to it and saute till fragrant.Make sure that heat is low.
Combine the curd and besan and whisk well in a bowl till no lumps are left.Dilute with 2 cups water, add turmeric, green chilli and salt.Now carefully pour this into the pan and stir well to combine.
Let come to a boil, reduce heat and simmer for half an hour, adding more water if necessary.
Make the tempering- Heat ghee in a small pan, add curry leaves, red chillies and deggi mirch. Pour hot on top of the kadhi.Garnish with coriander leaves.
Serve hot with freshly boiled rice.
Reviews (2)  
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To make the pakodas- Take sliced/chopped onions in a bowl, add besan, green chilli and salt to it.Now add water little by little and mix well till a thick batter coating forms on the onions. Leave for 15 minutes.
Heat oil in a kadhai, once oil is moderately hot drop spoonfuls of the thick batter into the oil. Fry till golden. Remove and drain.
For the kadhi- Remove oil from the kadhai, leaving just 2 tbsps, add cumin, coriander, asafoetida and fenugreek seeds to it and saute till fragrant.Make sure that heat is low.
Combine the curd and besan and whisk well in a bowl till no lumps are left.Dilute with 2 cups water, add turmeric, green chilli and salt.Now carefully pour this into the pan and stir well to combine.
Let come to a boil, reduce heat and simmer for half an hour, adding more water if necessary.
Make the tempering- Heat ghee in a small pan, add curry leaves, red chillies and deggi mirch. Pour hot on top of the kadhi.Garnish with coriander leaves.
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