KADHI (NOT CURRY)
Serves 1
Directions
- 1Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
- 2Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
- 3Add the gram flour to the pakora mix.
- 4Add water bit by bit until it forms a sticky batter.
- 5Deep-fry the pakoras until golden.
- 6Heat oil in a pot.
- 7Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
- 8Add fresh curry leaves and onions to the pot.
- 9Add the gram flour-yogurt mix to the pot.
- 10Add salt to the kadhi.
- 11Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
- 12Make the tarka by heating ghee in a small pan.
- 13Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
- 14Pour the tarka over the kadhi.
- 15Garnish the kadhi with red onions, green chillies, and coriander.
- 16Add the pakoras into the kadhi.
- 17Pour extra Kashmiri red chilli tempering on top.
Ingredients
- 250 g sour yogurt
- 700 ml water
- 75 g besan
- 2 tsp turmeric
- 1 tsp Kashmiri red chilli powder
- to taste salt
- for frying oil
- 1 medium medium onion, sliced
- 3 green chillies, finely chopped
- 1 handful fresh spinach
- 2 tsp ginger, finely chopped
- 0.25 tsp caraway/carom seeds (ajwain)
- few curry leaves, finely chopped
- 1.5 cups gram flour
- 0.5 tsp mustard seeds
- 0.5 tsp fenugreek seeds
- 0.5 tsp coriander seeds
- 1 clove garlic
- 6 g ginger
- 1 dried chilli
- Couple of sprigs fresh curry leaves
- 1 tbsp kasuri methi
- ghee
- 3 small round chillies or dried red chillies
- 1.5 tsp cumin seeds
- 1 pinch hing (asafoetida)
Equipment
bowlwhiskladledeep fryerpan
Tips
- The yogurt must be sour; if not, it won't work.
- For the pakoras, there is no fixed measurement of water, so add bit by bit until everything looks sticky.
- You don't necessarily want to brown the onions; just loosen them up.
- The gravy will thicken while simmering on low heat.
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