ADD THESE NOTES TO BLOG ENTRY: Kadhi: salt after boil before simmer. Water to consistency & lemon to taste.
Today we’re making punjabi kadhi with palak pakoras. Essentially it’s a thick gravy made of besan (gram flour), yogurt and various spices, and can contain pakoras, boondi, or papadum (this part is up to you). Pair this kadhi with some cooked vegetable like aloo gobhi, roti/basmati rice, and boondi raita for a complete meal!
Side Dish for: 3-4 people. Prep Time: 10 minutes. Cook Time: 50 minutes. Note: pay attention to whether recipe asks for seeds, powder, or leaves – it matters.
Ingredients:
Yogurt base –
- 2 cups yogurt, smoothened
- 1 cup besan (gram flour)
- 2 tsp dhaniya powder (coriander)
- 1 tsp haldi (turmeric)
- 1 tsp chili powder
- 2 cups water
Pakora mix –
- 1 cup chopped palak (spinach)
- 1 cup chopped onions
- 1/4 tsp haldi
- 1/4 tsp chili powder
- 1/2 cup initial besan
- salt to taste
- besan as needed
- water as needed
- vegetable oil to fry in
Kadhi –
- 3 tbsp. mustard oil
- 1/4 tsp methi seeds (fenugreek)
- 1/2 tsp jeera seeds (cumin)
- 1/4 dhaniya seeds (coriander)
- pinch of hing powder (asafetida)
- 2 bay leaves
- 1 dried whole red chili
- garlic chopped
- ginger chopped
- 1 green chili chopped
Garnish –
- 1 tbsp. mustard oil
- 1/4 tsp jeera seeds
- 1/4 tsp mustard seeds
- 1/4 tsp chili powder
- 1 small spoon water
The Process:
1. Prepare the yogurt base by adding the besan to the yogurt. Make sure the yogurt is sour [IMPORTANT].
2. Whisk the mixture until smooth. Make sure no lumps are present. Only after smooth, add 2 cups of water and add the dhaniya (2 tsp), haldi (1 tsp), and chili powder (1 tsp). Mix again until everything is uniform.
3. Set aside the yogurt base. To prep for later, chop onions (2 cups worth), spinach (1 cup), garlic, ginger, and 1 green chili.
4. In a separate bowl, put together the chopped spinach (1 cup), chopped onions (1 cup), haldi (1/4 tsp), chili powder (1/4 tsp), salt to taste, and an initial 1/2 cup of besan. Mix all of this and start to make balls to fry as pakoras (fritters).
5. If needed, adjust the amount of besan or water, depending on the consistency of the pakora mix. Once the pakoras balls are made, fry them in oil.
6. Set the pakoras aside (you can eat one if they look too tempting, no one will know!). Then, heat up a large pot (at least 5 quarts) with mustard oil (3 tbsp.). Add 1/4 tsp methi seeds first, then add jeera seeds (1/2 tsp), dhaniya seeds (1/4 tsp), pinch of hing powder, 2 bay leaves, and 1 dried whole red chili.
7. Add the chopped ginger, garlic, green chili, and chopped onions (1 cup).
8. Sautee until onions are light brown. Add 1 cup of water only once the onions are light brown.
9. Add the yogurt base to the onion and water mix in the pan. Make sure you keep stirring until the entire mixture comes to boil [IMPORTANT]. Add salt to taste, and keep on simmer for 30 minutes, stirring occasionally (every few minutes).
10. Once fully cooked, submerge the pakoras into the kadhi and switch off the heat. Make sure to not stir too much after this so the pakoras don’t break.
11. For garnish and aroma, prepare a tadka – Use a small pan and heat up mustard oil (1 tbsp.). Add cumin seeds (1/4 tsp), mustard seeds (1/4 tsp), and 1/4 tsp chili powder the oil. Add 1 small spoon water to this. Be careful, as the additions may sputter.
12. Pour the kadhi, drizzle the tadka, and serve hot!
