Ingredients:
Gram Flour – 1/2 cup
Yoghurt – 1 3/4 cups
Salt to taste
Turmeric Powder – 1 tsp
Soda Bicarbonate – a pinch
Carom Seeds – 1/2 tsp
Green Chillies – 5, chopped
Groundnut Oil – 4 tbsp, for frying
Potatoes – 3/4 cup, cut into rounds
Onion – 3/4 cup, thick rounds
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Red Chillies – 4, whole

Method:
1. Whisk yoghurt, salt, red chilli powder, turmeric powder and half the gram flour in a bowl. Keep aside.
2. Sieve the other half of the gram flour and soda bi-carbonate together.
3. Add the carom seeds and enough water to make a thick batter. Beat well.
4. Add green chillies.
5. Heat enough oil in a kadai to deep fry.
6. Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumpling.
7. Fry till golden brown.
8. Remove and keep aside.
9. Heat 3 tbsp oil in a pot.
10. Add the yoghurt mixture and 120ml/7 to 8 tbsp water.
11. Bring to a boil, reduce and simmer for 8 to 10 minutes, stirring constantly to avoid the yoghurt from curdling.
12. Add potatoes and onions; cook till potatoes are tender.
13. Add dumplings, simmer for 35 minutes, remove and transfer to a serving bowl.
14. Heat the remaining oil (1tbsp) in a small pan.
15. Add the cumin, mustard and fenugreek seeds and saute till they crackle.
16. Add whole red chillies; remove from fire and pour this tempering over the hot curry.
17. Serve hot, garnished with chopped coriander and accompanied by boiling rice.

Feel free to comment or share your thoughts on this recipe of Karhi from Awesome Cuisine.

Leave a Reply

Your email address will not be published. Required fields are marked *

Stay Connected: