KADHI (NOT CURRY)

Serves 1
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Directions

  1. 1Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
  2. 2Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
  3. 3Whisk together the yogurt, gram flour, water, turmeric, and Kashmiri red chili powder.
  4. 4Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
  5. 5Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
  6. 6Add sliced onions, green chillies, fresh spinach, chopped ginger, carom seeds, and chopped curry leaves.
  7. 7Add the gram flour to the pakora mix.
  8. 8Add the gram flour to the pakora mix.
  9. 9Add the gram flour to the pakora mix.
  10. 10Add water bit by bit until it forms a sticky batter.
  11. 11Add water bit by bit until it forms a sticky batter.
  12. 12Add water bit by bit until it forms a sticky batter.
  13. 13Deep-fry the pakoras until golden.
  14. 14Deep-fry the pakoras until golden.
  15. 15Deep-fry the pakoras until golden.
  16. 16Heat oil in a pot.
  17. 17Heat oil in a pot.
  18. 18Heat oil in a pot.
  19. 19Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
  20. 20Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
  21. 21Add hing, mustard seeds, fenugreek seeds, coriander seeds, and chilies.
  22. 22Add fresh curry leaves and onions to the pot.
  23. 23Add fresh curry leaves and onions to the pot.
  24. 24Add fresh curry leaves and onions to the pot.
  25. 25Add the gram flour-yogurt mix to the pot.
  26. 26Add the gram flour-yogurt mix to the pot.
  27. 27Add the gram flour-yogurt mix to the pot.
  28. 28Add salt to the kadhi.
  29. 29Add salt to the kadhi.
  30. 30Add salt to the kadhi.
  31. 31Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
  32. 32Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
  33. 33Simmer the kadhi on low heat for 15-20 minutes, gradually thickening it.
  34. 34Make the tarka by heating ghee in a small pan.
  35. 35Make the tarka by heating ghee in a small pan.
  36. 36Make the tarka by heating ghee in a small pan.
  37. 37Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
  38. 38Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
  39. 39Add round chillies, Kashmiri red chilli powder, cumin seeds, and a bit of hing to the ghee.
  40. 40Pour the tarka over the kadhi.
  41. 41Pour the tarka over the kadhi.
  42. 42Pour the tarka over the kadhi.
  43. 43Garnish the kadhi with red onions, green chillies, and coriander.
  44. 44Garnish the kadhi with red onions, green chillies, and coriander.
  45. 45Garnish the kadhi with red onions, green chillies, and coriander.
  46. 46Add the pakoras into the kadhi.
  47. 47Add the pakoras into the kadhi.
  48. 48Add the pakoras into the kadhi.
  49. 49Pour extra Kashmiri red chilli tempering on top.
  50. 50Pour extra Kashmiri red chilli tempering on top.
  51. 51Pour extra Kashmiri red chilli tempering on top.

Ingredients

  • 250 g sour yogurt
  • 250 g sour yogurt
  • 250 g sour yogurt
  • 700 ml water
  • 700 ml water
  • 700 ml water
  • 75 g besan
  • 75 g besan
  • 75 g besan
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp Kashmiri red chilli powder
  • to taste salt
  • to taste salt
  • to taste salt
  • for frying oil
  • for frying oil
  • for frying oil
  • 1 medium medium onion, sliced
  • 1 medium medium onion, sliced
  • 1 medium medium onion, sliced
  • 3 green chillies, finely chopped
  • 3 green chillies, finely chopped
  • 3 green chillies, finely chopped
  • 1 handful fresh spinach
  • 1 handful fresh spinach
  • 1 handful fresh spinach
  • 2 tsp ginger, finely chopped
  • 2 tsp ginger, finely chopped
  • 2 tsp ginger, finely chopped
  • 0.25 tsp caraway/carom seeds (ajwain)
  • 0.25 tsp caraway/carom seeds (ajwain)
  • 0.25 tsp caraway/carom seeds (ajwain)
  • few curry leaves, finely chopped
  • few curry leaves, finely chopped
  • few curry leaves, finely chopped
  • 1.5 cups gram flour
  • 1.5 cups gram flour
  • 1.5 cups gram flour
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp mustard seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 tsp fenugreek seeds
  • 0.5 tsp coriander seeds
  • 0.5 tsp coriander seeds
  • 0.5 tsp coriander seeds
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 6 g ginger
  • 6 g ginger
  • 6 g ginger
  • 1 dried chilli
  • 1 dried chilli
  • 1 dried chilli
  • Couple of sprigs fresh curry leaves
  • Couple of sprigs fresh curry leaves
  • Couple of sprigs fresh curry leaves
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • 1 tbsp kasuri methi
  • ghee
  • ghee
  • ghee
  • 3 small round chillies or dried red chillies
  • 3 small round chillies or dried red chillies
  • 3 small round chillies or dried red chillies
  • 1.5 tsp cumin seeds
  • 1.5 tsp cumin seeds
  • 1.5 tsp cumin seeds
  • 1 pinch hing (asafoetida)
  • 1 pinch hing (asafoetida)
  • 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.