Karhi is a traditional Pakistani curry made with gram flour and yogurt with gram flour dumplings.
Its unique in flavour and tastes absolutely scrumptious with rice or chapati.
There are loads of ways you can make this; ask anyone, they'd tell you a totally different recipe.
This is my mother's recipe. Its fool-proof and easy, just dont be intimidated by so many ingredients.
For the Karhi
1 kilogram of Yogurt
250 mg of Gram Flour (Besan)
1 tbsp of Ginger garlic paste
2 Onions Sliced
10-12 Green chilies (roughly chopped)
1/2 inch piece og Ginger (juliened)
1 tsp of whole coriander seeds
Salt to taste
2 tbsp of Red chili powder (adjust according to taste)
1/2 tsp of coriander powder
1/2 tsp of turmeric powder
250 mg of Gram Flour
a pinch of Baking soda
Salt to taste
1 tsp of Red chili flakes
1 tsp of dried coriander seed
1 tsp of Chaat masala
1/2 cup of Fresh coriander
1/2 cup of fresh Mint
2 medium sized Onion (sliced)
2-3 Spring onions (sliced)
1 Potato (diced)
1/4 cup of oil
1/2 tsp of Cumin
1 large onion (sliced)
10-15 Curry Leaves
Pour the yogurt in a blender with a little bit of water,
add the gram flour it there too...
In a deep pan (pateeli) add onion, ginger garlic paste and juliened ginger
add the blended yogurt mixture, coriander seeds and green chilies.
Fill it up with water.
Cook on high till it comes to a boil. Than cook on low flame for about 5-6 hours till it reduces to almost half.
Or you can reduce it to the thickness you like.
Meanwhile thats happening, we'll get down to making the pakoras.
To the gram flour add a pinch of baking soda and a little bit of water to make a thick consistent paste.
Leave as it is for 1 hour.
After an hour, add the spices,
onion and green chilies.
Mix together. If its too thick, add a bit of water.
till golden brown.
Cook these in batches, making sure not to over-crowd the pan.
Add them directly to the simmering and reduced Karhi.
Sprinkle All Spice (garam masala) and fresh coriander on top.
Make Tarka by browning onion and adding cumin and curry leave to it.
add over the karhi, Cover immediately and leave for 3-4 minutes.
Serve with rice or chapati !