Punjabi Kadhi

• besan (gram flour)↗1⁄2 cup
• cumin seed↗1 pinch
• chopped onions2 teaspoons
• chopped green chili (or jalapeno)1
• turmeric↗1 pinch
• medium potatoes, diced↗2
• red chili powder or 1/4 teaspoon cayenne pepper↗1⁄4 teaspoon
• oil (for frying, estimated)
• plain low-fat yogurt↗1 cup
• water↗4 cups
• red chili powder↗1 pinch
• besan (gram flour)↗2 tablespoons
• vegetable oil↗4 tablespoons
• cumin seed↗1 teaspoon
• big onion, slivered↗1
• garlic cloves, minced↗2 -3
• teaspoon ginger paste1
• large tomatoes (chopped)↗1
• teaspoon turmeric powder↗1
• teaspoon coriander powder↗1
• salt↗

Step-by-step instructions

1. 1

   Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric,red chilli powder and salt) in a bowl until smooth. Add enough water to make a very thick batter.

2. 2

   Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling.

3. 3

   Blend yogurt, 4 cups water and besan. It should look like a buttermilk.

4. 4

   Pour oil in a big pan (or wok) and heat it until it gets hot. .

5. 5

   Add onions and fry until golden brown.

6. 6

   Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.now Add cumin seeds coriander powder,red chilli powder,salt,turmeric,tomatoes,green chilli and fry for 3-4 minutes.

7. 7

   Add the kadi sauce mixture.

8. 8

   Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 1 hour, stirring occasionally.

9. 9

   Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes.than add the pakoras in the kadi.

10. 10

    Boil more for 3 minutes and don’t stir too much as the pakora can break apart.