Tag Archives: Punjabi

Methi Pakora Kadhi: Fenugreek Fritters in Yogurt Gravy

15 Sep

Fresh fenugreek and onion fritters dunked in a yogurt-based gravy [my mouth is watering as I type this!] – that’s methi pakora kadhi. For those of you new to Indian cooking – kadhi is a sour gravy traditionally made with lightly spiced yogurt. Different regions of India have distinct styles to making kadhi. In North India, kadhi is served with fritters (pakoras) in it. In Karnataka, a similar dish majjige huli is popular – this is a lighter version with boiled vegetables in place of pakoras. In Gujarat, kadhi is sweetened with jaggery. And you wouldn’t typically add onions to kadhi in Bihar – my mom certainly wouldn’t.

This recipe is closest to the style of Punjabi kadhi.

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Rajma Masala

27 Aug

What takes time to cook is not necessarily complex. That statement is so true of rajma masala. To the uninitiated, this dish might give the impression that sophisticated culinary jugglery went into creating it. In truth this is one of the simpler gravies you could make in the Indian cuisine.

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Channa Masala

26 Jul

A multi-spiced dish with chickpeas, channa masala is a great favorite in north India. This is also a wise dish to have on the menu when you’re cooking Indian for a big gathering – it is easy to prepare in large quantities since there isn’t much chopping or watching over involved.

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