Kardhi with Pakoras پکوڑوں والی کڑھی

Описание: Here’s a classic Punjabi or Pakistai -style Kadhi Pakora (کڑھی پکوڑے) recipe — tangy, creamy yogurt curry with crispy gram flour fritters (pakoras).

Note
I'm making Kardhi with 600g to 700g of yogurt.  So my measurements can differ from you.


🧂 Ingredients⏬️

For Pakoras:
2 to 3 cups Besan (gram flour) or as according to your vegetables
3 medium Onions finely sliced
5 to 6 Green chilies  sliced
1 pack chopped spinach
1 Aubergine thinly cut
3 to 4 medium size potatoes

Dry spices:
2 1/2 tsp Red chili powder
Salt to taste
1 1/4rth  carom seeds
1 tbsp  dry Fenugreek leaves
3 tbsp whole crushed coriander seeds
Anaar dana (Dried pomegranate seeds).
Water – as needed (to make a thick batter)
Oil – for deep frying


For Kardhi (Yogurt Curry)

600g Yogurt (dahi) –(preferably sour)
1,1/2  cup of Besan (gram flour)

2 to 3 litres of Water  (for desired consistency)
2 medium size onions
2 tbsp ginger garlic paste
3 tomatoes puree or chopped
Dry spices:
Salt to taste
2 tsp red chilli powder
3 tsp turmeric powder
1 tsp coriander powder
1 tsp gram masala powder
2 cups/ 200g oil or ghee

👩‍🍳 Method⏬️

1. Pakoras prep⏬️

You can prepare pakoras while Kardhi is cooking.
1. In a bowl,  add chopped vegetables, and dry spices
2. Gradually add water to form a thick batter (not runny).
3. Heat oil and fry the batter in smal spoonfuls or by hand until golden brown
4. Drain on paper towel and set aside. (Optional: soak them in warm water for a few minutes before adding to kadhi to keep them soft.)

2. Prepare the Kardhi ⏬️
1. In a large bowl or blender whisk or mix yogurt and besan until smooth — no lumps and make thin liquid.
2. Add oil and onions to fry add ginger garlic and dry spices with tomatoes.  When everything is done and oil gets
separated as in the video then
3. Pour mixture into a large pot with plenty of water and bring to a boil on medium heat.
4. Once it boils, lower the heat and let it simmer for 2 to 3 hours. Stir continously so it doesn't stick.
(The longer you simmer, the better the flavor!
When oil is starting separated ,it's nearly done now you can add Pakoras ⏬️
3. Adding Pakoras:
Add fried pakoras into the kadhi and cook together for 10–15 minutes so they absorb flavor.

4. Tempering (Tarka)⏬️
1. Heat oil or ghee in a small pan.
2. Add cumin, mustard, and methi seeds. Let them splutter.
3. Add sliced garlic, red chilies, and curry leaves — fry until golden.
4. Pour this hot tarka over the kadhi. Cover immediately for a few seconds to trap aroma.

🍛 Serve With
Steamed basmati rice
Roti or paratha and Fresh salad