Punjabi Kadi

This is the most common curry found in typical Punjabi restaurants.This is a little different from Gujarathi kadi.Punjabi kadi is usually done with pakoras fried and added to them. These pakoras are made with different vegetables ,some do it with spinach ,some with potatoes or with onions.
I have used the fusion of potatoes and onions in my punjabi kadi. The gravy is as in any kadi made with chick pea flour and yogurt in tempering.
The whole process looks very long but this is easier than any kadi to make.

Ingredients for Pakoda,
Onion- 1/4 cup
Potato- 1/4 cup (grated)
Ginger- 1/2 tbsp (grated)
Turmeric- 1/4 tbsp
Red chilli powder-1/4 tbsp
Besan- 3 tbsp
Cumin seeds- 1/2 tbsp
salt- 1/8 tbsp
Water- enough to make into batter.(almost 1/4 cup)

Mix all the ingredients with water and deep fry them in cooking oil.
Keep Pakoras ready,this will yield almost 6 to 7.

Pakora Ingredients mixed with water

Deep fried pakoras.

Ingredients for Gravy,
Besan- 1/2 cup
Yogurt- 1/2 cup
Water- 2 cups
Coriander powder-1/2 tbsp
Garam masala- 1 tbsp
Red chilli powder- 1/4 tbsp
Salt- 3/4 tbsp

Mix all these ingredients and keep it ready to pour in when the tempering is ready.

Tempering,
Ghee- 1 tbsp
Cumin seeds- 1/2 tbsp
Carom seeds- 1/4 tbsp
Hing/ Asafoetida- a pinch
curry leaves- 4

1. Take ghee in  pan ,add cumin seeds ,carom seeds,asafoetida and curry leaves.
2. Add the mixture for gravy to this.Add 1 cup water and cook until the gravy doubles its volume.
3. Turn off the stove when you see it has doubled its volume and let it settle down.
4. Add fried Pakoras to this and the pakoras will get soaked in the gravy.
5. Serve hot with Rice or Rotis.

Make tempering of ghee cumin seeds,carom seeds,hing

and curry leaves,

Add gravy mix,boil well.

Remove form heat and add fried pakoras