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Recipe

Kadhi Pakora

1 h 20 min · Serves 6 · Pakistani

Why make it

A tangy, silky yogurt and besan curry simmered slowly and topped with soft onion pakoras and a sizzling cumin-chilli tarka. It's a comforting Punjabi-style lunch to serve with plain rice.

Serves 6

You’ll need

  • 500 g plain yogurt, slightly sour, at room temperature
  • 60 g besan (gram flour), for the kadhi base
  • 1.2 l water, for the kadhi
  • 1 tsp ground turmeric
  • 1 tsp red chilli powder, or to taste
  • 1 tbsp ground coriander
  • 2 tsp salt, divided as needed to taste
  • 1 tbsp ginger, finely grated

+ 17 more in the full recipe
1

Step 1 of 12

Whisk the yogurt in a large heavy-bottomed pot until smooth. Add 60 g besan and whisk until there are no lumps.
2

Step 2 of 12

Pour in the water gradually while whisking. Stir in the turmeric, chilli powder, ground coriander, grated ginger and 2 tsp salt.
3

Step 3 of 12

Set the pot over medium heat and stir constantly with a whisk or wooden spoon until the mixture comes to a full boil, about 10 minutes. Constant stirring keeps the yogurt from splitting.
4

Step 4 of 12

Reduce the heat to low, partly cover the pot and simmer for 35 minutes, stirring every 5 minutes. The kadhi should thicken to a pouring-cream consistency and lose its raw besan smell. Add a splash of hot water if it gets too thic…
5

Step 5 of 12

While the kadhi simmers, make the batter. Mix 100 g besan, onion, spinach, green chillies, ajwain, crushed coriander seeds, baking soda and 1/2 tsp salt in a bowl.

The last 7 steps are in the full recipe.

Cook’s tip

Use yogurt at room temperature and whisk it well with the besan before heating. Cold, lumpy yogurt is the main reason kadhi splits.

Ready to cook?

Kadhi Pakora

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 Get the full recipe