Dahi Ki Kadhi (Yogurt Curry with Gram Flour Fritters)
Gloriously good. The ultimate paradigm of what actual 'Curry' should be. Yogurt, sifted gram flour, fresh garlic, spices including coriander + chili powder and of course a dash of turmeric to impart that necessary chromatic, yellow-tinged hue! Pulsed into a frothy batter, simmered in a base of onions + green chiles and reduced to velvety smooth, creamy, savory goodness! Unconventional spinach + peas Pakoras with a sprinkle of carom seeds (Ajwain, 'cause I love that hint of anise-like flavor), fritters spiced just right, seasoned to perfection and fried until golden + crispy on the outside, soft and packed with a burst of bountiful flavor and texture on the inside, immersed in the simmering Dahi ki Kadhi, gradually soaking in all the melodious flavors. A sizzling Tadka of fresh curry leaves + garlic, cumin seeds, whole chili peppers and a pinch of Hing gives a magical final touch, harmoniously bringing all the flavors together. One of my best Kadhi recipes to date!
Servings: 8
Ingredients
For Curry
- 3 cups plain yogurt *whole milk, whisked
- ½ cup gram flour *besan, sifted
- 7 cups water
- 2 tbsp garlic paste
- 1 tbsp coriander powder
- 1 tsp chili powder
- ¾ tsp turmeric powder
- 1 tsp Kosher salt *added after simmering curry
For Onion Gravy
- 3 tbsp Canola oil
- ¼ tsp fenugreek seeds *methi
- 1½ tsp cumin seeds *zeera
- 1 tsp mustard seeds *rye
- 1 medium yellow onion *pulsed
- 2 tbsp canned green chiles *Old El Paso brand, drained and rinsed, pulsed
For Pakora Batter (Fritters)
- 1 cup gram flour *besan, sifted
- ⅛ tsp baking soda *pinch
- 1 tbsp dried fenugreek *crushed in palms of hands
- 1 tsp crushed red pepper flakes
- 2 tsp coriander seeds *crushed in mortar and pestle
- ¼ tsp carom seeds *ajwain seeds
- ½ tsp turmeric powder
- ¾ tsp Kosher salt
- 1½ tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp canned green chiles *Old El Paso brand, drained and rinsed, pulsed
- 1 small yellow onion *pulsed
- ½ cup spinach *frozen, defrosted
- ½ cup peas *frozen, defrosted
- 1 cup water *as needed
- Canola oil *as needed, for deep frying Pakoras
For Tempering (Tadka)
- 5 tbsp Canola oil
- ⅙ tsp asafoetida *hing
- 1 tsp cumin seeds
- 4 whole red chili peppers
- 8-10 curry leaves
- 3 cloves garlic *thinly sliced
- ¼ tsp Kashmiri Lal Mirch
Instructions
For Curry
- In a food processor with blade attachment, pulse yellow onions and canned green chiles until finely chopped (I pulse enough for curry and fritters). Divide pulsed onions + canned green chiles, per quantity listed above.
- Heat Canola oil in large pot on medium high heat. Once oil is hot, turn heat to medium, add seeds (fenugreek, cumin and mustard) and sauté for 3-4 minutes until aromatic. Add pulsed onions + green chiles and sauté for 7-10 minutes until softened and translucent, mixing as needed.
- In food processor, add 1 cup whisked yogurt and ½ cup sifted besan (gram flour) and pulse to combine. Then add garlic paste, spices (coriander powder, chili + turmeric powder) and pulse again into a smooth paste. Add remaining 2 cups whisked yogurt and pulse into a smooth batter. Now add 6 cups water and pulse again to combine (1-2 minutes), until frothy.
- Now turn heat to medium high and gradually add curry batter to cooked onions + whole spices mixture and stir as you add. Add one more cup of water. Stir and bring curry to a boil, turn heat to medium low and simmer for 45-50 minutes (uncovered). Occasionally stir, as needed while curry is simmering.
For Pakoras
- In a mixing bowl, sift 1 cup gram flour and add dried fenugreek, crushed red pepper flakes, crushed coriander seeds, ajwain seeds and baking soda and whisk to combine. Now add Kosher salt, ginger + garlic paste and whisk again. Add chopped onions and green chili and mix with spatula to combine all ingredients. Add defrosted spinach and peas and mix well. Add water as needed (keep batter slightly thick), cover and let batter rest for 30 minutes.
For Finishing
- Add Kosher salt to curry after it has simmered for 45-50 minutes and mix to combine and continue to simmer curry for an additional 20-25 minutes.
- In another large pot or wok, heat Canola oil on medium high heat. Deep fry Pakoras in batches until golden brown (I use a small spoon/teaspoon to drop batter in oil). Monitor and adjust heat while frying (first fry for 5 minutes on medium high heat on one side, then turn heat to medium, flip pakoras and continue to fry for another 5-7 minutes until golden brown). Using a slotted spoon, remove fried Pakoras to a paper towel lined plate to remove excess oil.
For Tempering
- In a small skillet, add 5 tbsp of Canola oil (same oil used to deep fry Pakoras is fine). Heat oil on medium. Once oil is hot, add cumin seeds and sauté for 2-3 minutes, add whole red chili peppers and continue to sauté for 1-2 minutes. Now add hing, garlic cloves and curry leaves and cook for a final 2 minutes. Remove skillet from heat, add a pinch of Kashmiri Lal Mirch. Swirl pan a few times to combine all ingredients and set aside.
- Remove curry into serving dish. Add fried Pakoras and evenly pour tadka on top. Garnish with freshly chopped coriander leaves.
- Luscious Dahi ki Kadhi with delicious golden fritters is now ready to serve. Perfect with plain Basmati rice, paratha or on its own, one bite and guaranteed-you will keep going back for more. Enjoy! Nosh Farma'aiye.