Punjabi Kadhi Pakora

⏱ 70 min · Serves 4

Silky, tangy yoghurt-and-gram-flour curry simmered low and slow until it turns golden and glossy, with soft onion pakoras drinking up all that spice. Pure ghar-ka-khana comfort with a bowl of steamed rice.

Per serving: 465 kcal · 16.5g protein · 40.0g carbs · 26.0g fat

Ingredients

• For the kadhi:
• 250g plain full-fat yoghurt, slightly sour
• 60g gram flour (besan)
• 1.2 litres water
• 1 tsp turmeric
• 1 tsp salt, plus more to taste
• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds (methi dana)
• 1/4 tsp asafoetida
• 1 onion, finely sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, slit
• 1 tsp red chilli powder
• 1 tsp ground coriander
• For the pakoras:
• 120g gram flour (besan)
• 1 large onion, thinly sliced
• 1/2 tsp carom seeds (ajwain)
• 1/2 tsp red chilli powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3-4 tbsp water
• Oil for frying
• To finish:
• 1 tbsp ghee
• 1 tsp Kashmiri chilli powder
• Handful chopped coriander

Method

1. Whisk the yoghurt, 60g gram flour, turmeric and 1 tsp salt together until completely smooth with no lumps, then whisk in the water. Set aside.
2. Heat the ghee in a large heavy pot. Add cumin and fenugreek seeds; when they crackle, add asafoetida, sliced onion and cook 5 minutes until soft and golden at the edges.
3. Stir in ginger-garlic paste and green chillies, fry 1 minute, then add chilli powder and ground coriander.
4. Pour in the yoghurt mixture, stirring constantly. Bring to a gentle boil while stirring (this stops it splitting), then lower the heat.
5. Simmer uncovered, stirring every few minutes, for 35-40 minutes until the kadhi thickens, deepens in colour and loses any raw besan taste.
6. Meanwhile make the pakoras: mix gram flour, onion, ajwain, chilli powder, baking soda and salt. Add water a spoon at a time to a thick, just-droppable batter and leave 10 minutes.
7. Heat 4cm oil to 175C. Drop in rough teaspoons of batter and fry 3-4 minutes until deep golden and crisp. Drain on kitchen paper.
8. Slide the pakoras into the simmering kadhi and cook 8-10 minutes so they soften and soak up the sauce. Taste for salt.
9. For the tadka, heat 1 tbsp ghee, take off the heat, stir in the Kashmiri chilli and pour over the kadhi. Scatter coriander and serve with steamed rice.