Karhi

Updated at: Thu, 17 Aug 2023 03:56:25 GMT

Step 1

Make a paste of onion, green chillies, tomato, ginger and garlic in some oil

Step 2

Add the paste to a pan and cook on high heat for couple minutes

Step 3

Add the dry spices (salt, red chilli, coriander, cumin, turmeric powder)

Step 4

Blend gram flour, yoghurt and some water into a paste. Ensure you blend it for couple minutes so it is fully incorporated (Tip: i use Pakeeza yoghurt, its a natural yoghurt that has slight bitterness to it so any similar yoghurt would work well)

Step 5

Add the gram flour/yoghurt mixture in masala and stir fast. Add 2 glass water.

Step 6

After 4/5 boils on high heat, the mixture will stop bubbling and splattering out

Step 7

Turn heat low at this point and cover and cook on low heat for 3 hours. I kept checking at half hour intervals to ensure it doesn’t stick to the bottom and consistency is right. (After the initial boils, it will look really thick but once it starts cooking on low heat, it will become more liquidy. You know its the right consistency when it no longer looks watery, everything is mixed well together and it doesnt stick to the spoon too much) After 2 hours, i added 2 more glasses of water and let it cook for the last hour in low heat

Step 8

Make tadka by cooking some whole red chillies, couple curry leaves and 1 tsp cumin seeds in some oil until fragrant

Step 9

Make pakoray as normal (my pakoray recipe is saved here: https://whi.sk/OWE6a )

Step 10

Add fenugreek leaves, 9/10 pakoray and tadka and cover and cook on low heat for 5 mins

Step 11

Serve with roti or paratha

0 liked

0 disliked