Pakora Kadhi
Recipe
Intro
Pakora kadhi…if you know you know.
Pakora kadhi consists of a thick creamy yoghurt and gram flour curry. Pakoras are added to the curry, which soak up all those delicious flavours. It has a slightly tangy taste because of the yoghurt but totally delicious.
I have had so many requests for a recipe for my pakora kadhi. This is one of my all time fav things to eat and pure comfort food. It’s one of those dishes to cook when you have plenty of time and patience! But it’s so worth it.
Prep Time
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Cook Time
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Serving
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What you need
For the curry
- 2 Onions
- 6 tomatoes
- 6 cloves garlic
- 1/2 inch ginger
- 1 kg plain yoghurt
- 1/2 cup gram flour (besan)
- 1 tbsp tamarind paste (imli)
- 2 tbsp cumin powder
- 2 tbsp cumin seeds
- 2 tbsp coriander powder
- 1 tbsp Kashmiri chilli powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp salt (adjust to your taste)
- 1 tbsp dried fenugreek leaves (methi)
For the pakoras
For the tempering (tarka)
- 1/3 cup oil
- 2-3 green chillies
- For garnishing you’ll need 1 tbsp dried fenugreek leaves.
- I always ground my own cumin and coriander powder and keep it coarse. It is much better than shop bought powders.
Getting it done
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Step-1
In a large cooking pot add 2 medium onions sliced to 1/4 cup of cooking oil. Fry until they are a light golden brown.
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Step-2
Add approx. 100ml of boiling water and cover and cook to soften the onions a little
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Step-3
Next add 6 colves garlic crushed and 1/2 inch ginger crushed
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Step-4
Now add spices
2 tbs cumin powder
2 tbs coriander powder
2 tbs cumin seeds
1/2 tbs turmaric powder
1 tbs dried fenugreek leaves
1/2 tbs salt ( You can adjust to your taste)
1tbs kashmiri chilli powder -
Step-5
Mix everything together and fry/cook on a medium to high heat approx. 5-7 mins. You'll need to keep splashes of hot water to stop it from burning
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Step-6
Next add 6 chopped tomatoes with their skin removed. Mix and cook for further 10-15 mins on a medium to high heat. Keep adding splashes of water to stop it from burning
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Step-7
While that is cooking, Make a lassi. In a blender add 1kg of natural plain yoghurt, 1/2 cup of gram flour (besan) and fill the rest of jug with water. Blend everything together for a few mins until everything is fully combined.
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Step-8
Once the tomatoes have cooked, pour the lassi in the pot. Add approx. 1.5ltr of boiling water from the kettle. Bring to the boil but make sure to keep stirring it to stop it from curdling. Once it has come to the boil, trun the heat medium/low and cook for approx 1hr to 1hr 30 mins. Keep stirring and checking on it. You want the raw taste of gram flour to be gone once it has cooked
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Step-9
I also add 1 tbs of tamarind ( Imli) sauce as i like the tangy taste it gives kadhi. This is optional.
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Step-10
You'll notice lassi has reduced by half and looks darker in collor
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Step-11
Add around 10-12 pakoras and mix. At this point taste the salt and add more if needed
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Step-12
Take small handful of dried fenugreek leavs (methi) and rub it between the palms of your hands and add to kadhi
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Step-13
Next is tarka (Tempering)
In a pan add some oil and some green chillies to it and fry them for a min or so. You can also add cumin seeds, coriander seeds or dried red chillies. Its entirly up to you. -
Step-14
Add tarka (Tempering) to the kadhi.
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