INGREDIENTS

5 containers water
400 g natural yoghurt
6 tbsp gram flour
1 medium sliced onion
2″ thinly sliced ginger
8 chopped cloves of garlic
1/2 tsp cumin
1/2 tsp brown mustard
1/2 tsp methi seeds
1/2 tsp kalonji
1/2 tsp fennel seeds
1/2 tsp asafoetida (Hing)
15 curry leaves
1 tsp turmeric
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole cumin
1/2 tsp chilli powder
Fresh coriander leaves
Oil for frying
Ghee or butter for tempering

Pakoreh:

1 cup besan (gram flour)
2 medium onions
2 medium potatoes
150 g spinach
1 tsp salt
1 tsp ajwain seeds
Green chilli to taste

METHOD

Mix yogurt, besan (gram flour) in water and mix salt, turmeric, coriander powder, cumin powder and chilli powder

Whisk with hand mixer and then put into the cooking pot

Add onion and ginger

Allow to cook for 1 hour on medium heat and stir occasionally

Slow the heat and cover with lid

Allow it to continue cooking as you prepare the pakoreh

Mix besan with all of the pakoreh ingredients once they have been chopped finely

Add water to make the batter

Using a table spoon, fry small balls in oil

As the kadhi is cooking in a pot, check to see if it is getting thick pour some water in to make it runny

Add all of the fried pakoreh into the Kadhi

Heat oil or ghee in a pan and add brown mustard seeds, cumin seeds, fennel, kalongi, methi seeds and asafoetida

Once the seeds crackle, add chopped garlic, curry leaves, coriander leaves and red chilli powder and add it  to the pot of kadhi

Let it cook for a further ten minutes (generally pakoreh absorb the water but you can pour some more water to dilute)

Add salt to taste and then serve with either steamed rice or roti