This is a popular North Indian dish, served with Rice, chapatis or Naan and a very  tasty and popular variation of this is Pakora Kudhi, for this variation simply add cooked pakoras to the curry once it is cooked. See my recipe for Punjabi pakoras if you want to try this… (I can highly recommend this for a truly authentic Punjabi curry!)

This also happens to be one of my all time favourite curries, I have loved this for as long as I can remember, and I finally remembered to write down the measures to allow me to share this deliciously slightly sour curry.

So here’s what you will need:

  • 2 large onions – finely diced
  • 500g natural yoghurt
  • 200g chopped tomatoes
  • 1 litre water
  • 2 Tbsp Vegetable oil
  • 70g Pure Gram flour
  • 3 cloves garlic (peeled and grated)
  • 1tsp Cumin seeds
  • 1.5tsp Fenugreek seeds
  • 0.5 tsp mustard seeds
  • 0.5tsp ground ginger
  • 1 heaped tsp Garam Masala
  • 1 heaped teaspoon turmeric powder
  • 1 heaped teaspoon paprika powder
  • 1.5tsp salt
  • 1 tsp dried fenugreek/Kasoori Methi
  • 2 green chillies (finely chopped) – optional

Cooking Method:

On a high heat, heat the oil in a large pot and add mustard seeds and fenugreek seeds, add the onions and salt and allow to cook until the onions soften and just start to brown,

Reduce to a medium heat and add the Garlic, Ginger, Chillies if using and then stir in the chopped tomatoes, dried fenugreek, tumeric, paprika and garam masala and cook for a further 5 minutes


Meanwhile add the Gram flour to the yoghurt and combine well ensuring there are no clumps of flour


Add the yoghurt/flour mix to the onion mix and stir well, turn the heat to high and add the litre of water, once the curry starts to boil reduce to a low heat and cook for a further 30 minutes, Stirring occasionally to prevent the curry from sticking to the base of the pot.



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