Pakora in Kadhi

Serves 4

Time 40 minutes

Ingredients

1 pack spinach pakora

1 cup plain yoghurt

2 cups water

1 tsp ginger paste

1 tsp garlic paste

1 tsp chilli paste

½ tsp tumeric

3 tbsp chickpea flour

1 tsp salt

1 tsp sugar

2 tbsp ghee

2 tbsp cumin seeds

2 tbsp mustard seeds

3 dry red chillies

10 curry leaves

1 brown onion, sliced

1 cup coriander leaves, for garnish

Chilli oil, to garnish

Method

To a large jug or mixing bowl, add the yoghurt, water, ginger paste, garlic paste, chilli paste, tumeric, chickpea flour, salt and sugar. Whisk until smooth with no lumps. Set aside.

Heat ghee in a large pot over medium-high heat. Add the cumin seeds, mustard seeds, dry red chillies and curry leaves and brown onion. Cook stirring for 2-3 minutes.

Pour the curry yoghurt mixture into the pot and stir to combine. Bring to a boil and simmer for a few minutes before removing from the heat.

While preparing the curry, cook the spinach pakora as per packet instructions.

To serve, ladle the kadhi into bowls and place the pakora on top. Drizzle with chilli oil and finish with fresh coriander.