Ingredients

Pakoras (gramflour dumplings) cooked in a yoghurt gravy

• 2 cups yoghurt
• 6 tbsp. gramflour (reduce gramflour for a thinner gravy)
• 2 tbsp. ghee
• 1 tsp. red chilli powder
• ½ tsp. turmeric
• Salt to taste
• 3 mediun small potatoes
• 3 small onions

The Pakora (If you wish to make them at home. I used store bought pakoras)

• ½ cup Gramflour
• A pinch soda bi-carb
• Salt to taste
• ¾ tsp. Ajwain
• 1 tsp. Kasoori methi (fenugreek)
• 1 ½ tsp Ginger
• 5 Green chillies
• Ghee to deep fry

Tempering

• 2 tsp. ghee
• 1 tsp. cumin seeds
• ¼ tsp. fenugreek seeds
• ¼ tsp. mustard seeds
• 4 whole red chillies

1. Whisk the yoghurt in a bowl, add gramflour, red chillies, turmeric and salt.
2. Peel, wash and cut potatoes ad onions into ¼ inch thick roundels.

The PAKORAS:

1. Scrape, wash and fine chop ginger.
2. Remove stems, wash and chop finely green chillies.
3. Sieve gramflour and soda bi-carb together, add ajwain, kasoori methi and enough water to make a thick batter.
4. Add the remaining ingredients and mix well.
5. Heat ghee in a kadhai, make 1 ½ inch dumplings and deep fry until golden brown.
6.  Remove and keep aside.

COOKING:

1. Heat ghee in a vessel, add the yoghurt mixture and four cups water and stir well, bring to a boil, reduce to low heat and simmer for 8-10 minutes, stirring from time to time to prevent yoghurt from curdling.
2. Add potatoes, bring to a boil, reduce to low heat and simmer for 8-10 minutes.
3. Then add the onions and simmer until potatoes are cooked.
4. Now add the Pakoras and stir for 2 minutes.
5. Adjust the seasoning.  Allow the kadhi to simmer.
6. Meanwhile, to prepare the tempering, heat ghee in a frying pan, add all the seeds and sauté over medium heat until cumin begins to crackle.
7. Add red chillies, stir and remove.
8. Bring the summering kadhi to a boil, pour on the tempering and stir.
9. Remove to a bowl and serve with boiled rice.