Yogurt & Spices Stew - Kadhi Pakistani with Pakoras

Some people really love this speciality dish. Although it is not that difficult to prepare it does require about 70 minutes of your time. It tastes great and once you learn it you’ll love to do it again. Indian version of this popular subcontinental dish utilises a pinch of asafoetida (heeng). People on the Pakistani side don’t use heeng that often. So here we go.

INGREDIENTS:
For Curry

• 3 Tbsp Gram Flour - Besan
• 1/2 Tsp Mustard Seeds - Raee
• 1/2 Tsp Cumin Seeds - Zeera
• 1 1/2 Cups Yogurt - Dahi
• 1Tbsp Garlic Paste - Lehsun
• 1 Nos Large Onion
• 2 Nos Green Chillies - Ground
• 1/4 Tsp Red Chilli Powder
• 1/4 Tsp Turmeric Powder - Haldi
• 3 Nos Curry Leaves - Kadhi Patta
• A Small Bunch of Green Coriander - Hara Dhaniya Chopped
• 3 Cups Water
• 2 Tbsp Oil
• Salt to Taste

For Pakoras
• 1 Cup Gram Flour - Besan
• 1/2 Tsp Cumin Seeds - Zeera
• 1 Medium Onion
• 1 Medium Potato
• 1 Tsp Whole Coriander
• A Bunch of Fresh Coriander
• Salt and Red Chillies to Taste
• A Pinch of baking soda
• Oil for deep drying

INSTRUCTIONS:
PAKORAS.

1. Lets make pakoras first. Mix the gram flour with a little water in a bowl. Work up to a medium thick paste.
2. Add to it baking soda, salt, chillies, zeera, whole coriander, chopped onion and finely chopped potato. Mix the ingredients with a spoon making sure all spices are evenly distributed. Lastly add chopped fresh coriander to this paste.
3. Let it stand for 10 minutes.
4. Now using a tablespoon drop ping pong ball sized mixture in a deep frying pan. Turn side to ensure even cooking. Take out when medium brown. Do not over cook as the pakoras will become hard.
5. When all done, set the pakoras aside.

KADHI.

1. Start off by heating the oil in a deep pan or wok (kadhai). Add the mustard seeds and cumin seeds. When they start to crackle, add the onion and fry till the onion is golden brown.
2. Whisk the yogurt with the garlic paste, green chilli paste, red chilli powder, turmeric powder, gram flour and salt. Add water and stir.
3. Now add this mixture to the wok (kadhai) and bring to boil. Keep stirring constantly and turn the flame to medium. After about 30 minutes the kadhi should have thickened and be ready.
4. Now add the curry leaves and pakoras then simmer for 10 minutes.
5. Garnish with green coriander and sprinkle some garam masala.
6. Serve with chappatis or plain boiled rice.

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