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Punjabi Curry
INGREDIENTS
Yogurt ½ kg
Spinach ½ kg
Chaj ½ liter
Bengal Gram Flour 250g
Turmeric Powder 1 tsp
Salt 1 tsp
Red Chili Powder 1 tbsp
Fenugreek Seeds 1 tbsp
FOR TARKA:
Garlic Cloves 6
Round Chilies 6
Curry Leaves 6
Oil ½ cup
Cumin 1 tsp
INGREDIENTS FOR PAKORA:
Bengal Gram Flour 250g
Chopped Onions 1
Cumin 1 tsp
Red Chili Powder 1 tsp
Salt ½ tsp
Oil as required
METHOD:
Heat ½ cup oil and add 1 tbsp fenugreek seeds. When aroma comes, then add ½ kg spinach and with it add 1 tbsp red chili powder, 1 tsp turmeric powder and 1 tsp salt and cook it for a while. Then add ½ liter chaj and 250g Bengal gram flour and beat it and add spinach in it and cook it on low heat for 30 minutes. For making pakoras, take 250g Bengal gram flour, 1 tsp cumin, 1 tsp red chili powder, ½ tsp salt and 1 chopped onion and fry it in the oil. When curry gets ready, then put the pakoras. In the end, heat ½ cup oil and add 6 garlic cloves, 6 round chilies, 1 tsp cumin and 6 curry leaves and fry it and put it on the curry.
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Originally Posted by Rania
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