Punjabi Kadhi Pakora Recipe | Dawat | Abida Baloch | Desi Food

Method:

For kadhi preparation:
Firstly, in a large bowl take 5 tbsp gram flour, ½ tsp turmeric, 1 tsp chili powder, ¼ tsp carom seeds, ½ tbsp ginger garlic paste, 1 tsp salt and 1 cup curd.
Mix well forming a smooth paste. Now add 4 cup water and mix well. Keep aside.
In a large kadai heat 2 tbsp oil and add ½ tsp dried fenugreek, 1 tsp cumin,
Splutter the tempering. Now add 1 onion, chili and sauté until onions soften.
Further, add prepared gram flour curd mixture and mix well. Keep stirring until the mixture comes to a boil. Now half cover the kadai and simmer for 30 minutes. Stir in between to prevent from burning. Onion pakora preparation: Mix all the ingredients of pakoras and. Deep fry in hot oil, keeping the flame on the medium.
Stir occasionally, until the pakora turns golden brown and crisp. Drop in prepared onion pakora into the khadi. Simmer for a minute or until the pakora absorbs kadhi. Prepare the tempering by heating oil. Add1 tsp cumin, 1 dried red chili, onion. Pour the tempering over kadhi and add 2 tbsp coriander. Mix well.
Finally, enjoy kadhi pakora

Method:
In a heavy bottom pan, heat oil. Add mustard and cumin seeds and once they splutter, add roughly chopped onion and cook until translucent Add garlic, ginger and green chilies and tomatoes and cashew nuts paste. Sauté́ until tomatoes are mushy. Transfer mixture into a blender and blend until smooth. Heat butter in the same pan and add whole spices and pour over the blended mixture and cook for a few minutes. Add the dried spices apart from Garam masala and cook until the oil rises to the surface. Add the milk to the pan and bring to a boil. Addsalt, fenugreek leaves and cardamom powder Add the boiled potatoes. Allow the curry to cook for 2/3 minutes. Add the Garam masala and cream turn off the heat. Let the curry sit for 5 minutes to thicken and garnish with fresh coriander.