Punjabi Kadi with Pakora Recipe

Ingredients:
For Pakoras:
Besan (chickpea flour) - 1 cup
Baking powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Green chilli - 1, finely chopped
Ginger - 1/2 tsp, grated
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Oil for cooking
Salt as per taste

For Kadi:
Besan (chickpea flour) - 1/2 cup
Onion - 1 cup, chopped
Tomato - 1/2 cup, chopped
Ginger and garlic paste - 1 tsp
Dry red chillies - 2, broken
Curry leaves - 1 sprig
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Cinnamon piece - 1 (one inch)
Cloves - 2, whole
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Yogurt - 2 cups, whisked
Kasuri methi powder - 1 tsp
Oil as required
Salt as per taste

Method:
1. Mix all the ingredients for pakora in a bowl.
2. Make a very thick batter with water.
3. Drop into oil with a spoon to make pakoras.
4. Fry till crispy. Drain on paper towels and set aside.
5. Whisk yogurt, 3 cups water, turmeric powder, salt, red chilli powder and besan. Blend till smooth.
6. Set aside for 30 minutes.
7. Add garlic and ginger paste and 2 tsp water to prevent sticking to pan.
8. Fry on low heat for 2 minutes, stirring frequently. Add turmeric powder, garam masala, red chilli and salt.
9. Add tomatoes and cook till soft.
10. Add the yogurt mixture and keep stirring till it comes to a boil.
11. Simmer for 10 minutes stirring frequently. Add kasuri methi and cook for a further 5 minutes.
12. Add pakoras and simmer for 5 minutes.
13. Garnish with coriander leaves and serve with rice or roti.