I came across a special Kadhi masala on my travels in Philadelphia a few weeks ago. So of course, I bought some! Its a Roopak brand masala, probably my favorite Indian masala brand of all time.
I had never tried this one so I was really looking forward to making this.
You will need the following:
- 2 and 1/2 tbsp. besan
- 2 tbsp Roopak Punjabi Kadhi masala - optional but seriously try this one if you can find it. :)
- 1.5 cups beaten sour yogurt - whisk until smooth and lump free
- 1/4 onion (chopped)
- 2 big, ripe tomatoes (chopped)
- 1 small jalapeno- chopped
- Ginger- grated to your taste or ginger-garlic paste if you prefer the taste of that.
- 1/2 tsp. each of jeera and dhaniya (cumin and coriander) seeds
- 1/4 tsp. Methi dana - Fenugreek Seeds
- 1 tbsp. oil or ghee. I used Ghee
- Turmeric and chilli powder, salt,a pinch of sugar or more- to taste
- Kasuri Methi (dried methi ,leaves) and Cilantro (both for garnishing)
Make the yogurt-besan mix first. Add water and besan to the yogurt and whisk until smooth. Set aside. Add some ginger-garlic paste, chopped Jalapenos, cilantro and leave it in fridge for an hour or two to let the flavors blend in. Trust me this is a great tip to make the best kadhi ever. I usually make it in the morning before I leave for work so all I have to do is temper the kadhi when I get back.
Heat oil and add jeera, dhaniya, methi-dana (in that order). Add onions and saute, followed by half of the tomatoes. Stir well and cook till soft. Add turmeric and chilli powder (add only 1/4 tsp.turmeric-the color gets darker as we cook). Stir to make the base and add rest of the tomatoes. Now add the Kadhi masala and stir well. Lower the heat and slowly add the yogurt-besan mix while stirring to prevent curdling. Add more water and bring to boil. Cook on low heat to allow the kadhi to thicken a bit. Add the kasuri methi,cover the pot and let sit for 5 mins. Garnish with cilantro and serve hot with rice.
For the Pakodas ( my addition):
1/2 cup: Besan (chickpea) flour
1 small onion- chopped finely
1 small chili pepper or jalapeno - chopped finely
Cilantro leaves- chopped finely ( to your taste)
1.4 tsp: turmeric powder
1 tsp: red chili powder
1 tsp: Salt or to taste
a pinch each: ajwain seeds and cumin seeds ( crushed slightly)
1 pinch of: eno or other fruit salt
water- to bind, as needed
Mix all the ingredients together and let it rest for 10 minutes. Add a small amount of water and make a thick batter, making sure it isn't too lumpy. Heat oil in a deep pan and fry small batches of pakodas till they are golden brown. Drain well on some paper towels and add to the kadhi while it simmers. Enjoy. Serve with Hot Rice!