Punjabi · intermediate
Punjabi Yogurt Curry With Crispy Onion Fritters
Tangy golden yogurt and chickpea flour broth simmered gently and studded with crisp fried onion pakoras.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Mix sliced onions, 3/4 cup chickpea flour, 1/4 teaspoon turmeric, salt, and 3 tablespoons of water into a thick fritter batter.
- 02
Heat oil in a skillet over medium heat, drop spoonfuls of batter, and fry for 5 minutes until crispy and golden brown; transfer to paper towels.
- 03
Whisk yogurt, remaining 1/4 cup chickpea flour, remaining turmeric powder, salt, and 3 cups of water in a vessel until smooth.
- 04
Heat 2 tablespoons of oil in a pot over medium heat; add fenugreek seeds and whole dried red chilies, sizzling for 30 seconds.
- 05
Lower heat and pour in the yogurt mixture while whisking constantly to prevent curdling.
- 06
Simmer the curry on low heat for 20 minutes while stirring frequently until cooked through and smooth.
- 07
Drop fried onion fritters into the warm yogurt curry, dust with garam masala, cover for 5 minutes, and serve.
A LITTLE KITCHEN KNOW-HOW
Slow Kadhi Tempering
Simmering fermented yogurt stabilized with chickpea flour on low heat to neutralize starchiness while creating a velvety sauce.
Notes from the kitchen
- Whisk continuously when adding the yogurt mix to the hot pot so the dairy proteins do not split.
- Allow fritters to rest in the curry for 5 minutes to absorb flavor while retaining structural bite.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
