Friday 30 August 2013

My Grandma's Punjabi Kadhi Pakora.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for my Grandma's Punjabi Kadhi Pakora. Kadhi is a yoghurt based spicy curry with gram flour dumplings (pakoras) in it. Some people even put spicy meatballs into it. It is a really warming curry and best served with chapati.
Check out my second blog - British Muslim Girl. Today you will find an article about the phrase Alhamdulillah. 
Now, back to the Kadhi! 

A Simple List of Ingredients:

1. Margarine
2. Onions
3. Green Chillies
4. Ground Coriander
5. Cumin Seeds
6. Red Chilli Powder
7. Ground Turmeric
8. Water
9. Garlic
10. Salt
11. Gram Flour
12. Plain Yoghurt
13. Fresh Coriander
14. Vegetable Pakoras

Bismillah, let's begin!

Take a large saucepan, and heat four tablespoons margarine. You can use oil too, if you want.

Heat on a medium heat until melted.

Peel and thinly slice three onions, and throw them in.

Roughly slice six green chillies, and add them too.

Cook on medium heat until slightly browned.

Add a splash of water.

Add 5 peeled garlic cloves.

For the spices, take:
Three teaspoons ground coriander
Two teaspoons red chilli powder
Three teaspoons cumin seeds
One teaspoon ground turmeric

Add them to the pan.

Along with two teaspoons salt.

Mix everything to combine, and then cover and leave on the lowest heat whilst you prepare the yoghurt mixture.

Next, place 1/2 cup (6 ounces) gram flour into a jug blender.

Add a 500 grams container of plain yoghurt.

Next, fill the empty yoghurt pot five times with water and add this to the blender. You may need to do this in stages.

Blend until smooth.

Pass the mixture through a sieve into a large bowl.

Pour the remaining part of the five pots of water into the same blender, and blend once more.

Pass through the sieve into the same bowl.

By now, the oil should have separated from the onions.

Pour in all of the yoghurt mixture.

Stir well to combine. Bring to the boil and simmer on low heat for 1 hour until it is thick and the oil has come up.

While the kadhi is cooking, make a batch of My Vegetable Pakoras.

An hour later, here it is!

Add a handful of chopped fresh coriander.

Stir well.

Add about 12 pakoras into the kadhi. Do not add too many because the pakoras will absorb too much of the sauce.

Stir gently, and then cover and simmer for five minutes.

Serve with a hot chappati, and enjoy!


Spice Enthusiast
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