Punjabi Karhi

Method:

1. Dahi and besan should always be in the ratio of 4:1 (e.g. 125gm of besan for 500gms of yoghurt / dahi)
2. Add Dahi into a big mixing bowl.
3. Sieve Besan into the mixing bowl.
4. Mix both thoroughly in a separate pan to ensure a smooth paste like texture is achieved.
5. Sauté in a deep pan in 1 tabsf of oil:
   • 1tsf cumin seeds
   • 1tsf curry leaves
   • 1tsf crushed garlic
   • 1 heaped tsf of turmeric
6. Add the above mixture (Yoghurt and Besan) into the pan
7. Add:
   • 6 x 250 ml cups of water +
   • 2 tsf salt (to taste, essentially)
   • 1 tsf black pepper
   • 2-3 green chillies / 1-2 tsf red pepper (again to taste)
8. Mix thoroughly & let it boil
9. Once boiling, leave it boiling on sim fire (half-covered with lid to avoid spill) for ~30 minutes.
10. Taste & adjust water / salt / pepper to taste.
11. Add pre-made, warm pakoras / boiled & cut pieces of potatoes to the aforementioned pan & give another quick boil.

Enjoy with rice👍