Sunday, December 11, 2016
Gateway to Sikhism
Punjabi Karhi (Butter Milk-Curry)

Ingredients: - Sour curd - 1kg, Gram flour- 1 cup, Water -1 litre, Onions-2 chopped, Garlic-6 cloves, Ginger-1 piece, Salt - 2 tsp., Cooking oil- 3 tbsp., Chopped coriander-50 grams.

Spices: - Mustard (Rae) -1 tsp., Fenugreek (Methi)-1/2 tsp., Nigella (Kalaunji)- 1,1/2 tsp., Coriander seeds (Dhania)- 1 tsp., Coriander seeds (Dhania)- 1 tsp., Cuminseed (Jeera)- 1/2 tsp.

Pakoras (Dumplings) Gram flour -250 grams, Sliced onions, Potatoes, green chillies fenugreek or spinach chopped, salt -1 tsp., mixed spices -1 tsp., and mustard oil to fry.

Method: - Roast these spices on tawa and grind them to powder. Grind garlic, ginger to a paste. Heat oil in a pan. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and mixed spices. Beat well till it is light and fluffy. Add onion, potato slices and chillies or chopped fenugreek. Heat oil in a Karahi, and smoke the oil. Make pakoras with vegetables dipped in the batter. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle (Karchi), add pakoras and chopped coriander. Cover and keep it aside. Heat before serving. Karhi goes well with boiled rice.

Note: - Mixed vegetables like carrots, cauliflower, potatoes, onions, chillies etc. can be added to karhi intead of pakoras.

Source: justpunjab

 
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