Punjabi Kari Pakora

Ingredients

• 2 cups yogurt (thick and sour)
• 1 cup besan (chickpea flour)
• 1 tsp salt (for yogurt mixture)
• 1 tsp red chilli powder (for yogurt mixture)
• 1 tsp cumin powder (for yogurt mixture)
• 1 tsp coriander powder (for yogurt mixture)
• 0.25 tsp turmeric
• 0.5 cup oil (for gravy)
• 1 tsp cumin seeds (for gravy)
• 1 onion (blended into paste with 2 green chillies)
• 2 green chillies (blended with onion)
• 1 tomato (blended)
• 0.5 tsp salt (for gravy)
• 0.5 tsp red chilli powder (for gravy)
• 1 tsp cumin powder (for gravy)
• 1 tsp coriander powder (for gravy)
• 1 tsp red chilli flakes
• 4 green chillies (for gravy)
• 0.5 chicken cube
• 2 onion (small, sliced, for pakoras)
• 1 potato (chopped, for pakoras)
• 1.5 cups besan (chickpea flour) (for pakoras)
• water (a little, for pakora batter)
• 1 tsp salt (for pakoras)
• 1 tsp red chilli powder (for pakoras)
• 1 tsp cumin seeds (for pakoras)
• 1 tsp coriander seeds (for pakoras)
• 1 tsp chaat masala (for pakoras)
• 0.5 cup oil (for tarka)
• 1 tsp cumin seeds (for tarka)
• 7 curry leaves (to 8 leaves)
• 0.5 tsp kashmiri mirch
• 4 red whole chilli (to 5 chillies)

Steps

1. 1

   Prepare the yogurt mixture by whisking together the yogurt, besan, salt, red chilli powder, cumin powder, coriander powder, and turmeric until smooth.

2. 2

   In a large pot, heat 1/2 cup oil and add 1 tsp cumin seeds. Let them splatter for a minute.

3. 3

   Add the onion and green chilli paste to the pot and sauté until golden. Add the blended tomato paste and the gravy spices (salt, red chilli, cumin powder, coriander powder, red chilli flakes). Cook until the oil separates from the masala.

4. 4

   Pour in the yogurt mixture and stir well. Add 10 cups (2 liters) of water, the 4 whole green chillies, and the half chicken cube.

5. 5

   Bring the mixture to a boil over high heat while stirring constantly. Once boiling, reduce the heat to low and simmer for 35-40 minutes until the gravy thickens.

6. 6

   While the gravy simmers, prepare the pakora batter by mixing the sliced onions, chopped potato, besan, and spices (salt, red chilli, cumin, coriander, chaat masala). Add a small amount of water to form a thick, fryable batter.

7. 7

   Fry spoonfuls of the pakora batter in hot oil until golden brown. Drain and set aside.

8. 8

   Add the fried pakoras directly into the thickened gravy.

9. 9

   Prepare the tarka: In a small pan, heat 1/2 cup oil. Add cumin seeds, curry leaves, kashmiri mirch, and whole red chillies. Let the spices splatter for one minute, then pour the hot oil mixture directly over the Kari.

Notes

Serve hot with steamed basmati rice or fresh roti. The gravy will continue to thicken as it sits, so add a splash of water if reheating leftovers.

Nutrition per serving

• main
• vegetarian
• stew
• comfort food
• pakora
• punjabi
• curry