Indian Punjabi Palak Kadhi Spinach Curry With Yogurt Sauce Food

INDIAN PUNJABI PALAK KADHI - SPINACH CURRY WITH YOGURT SAUCE

Steps:

• In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt (do this in 2 batches because of the volume); set aside.
• Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
• Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds (they may get white spots on them) (also, stand back in case peppers burst and may fly into your eyes).
• Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
• Very slowly add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
• Make sure you stir the yogurt or it will curdle.
• Reduce wok heat if ingredients start to boil over.
• Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
• Adjust thickness of sauce with the exta cup of water, if needed (cook further if it is too thin).
• Sauce can be made up to 2 days ahead of time.
• Stir in the fenugreek, then add spinach, and simmer about 5 minutes more.
• Check consistency of sauce, and thin if necessary.
• Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers (about 30 seconds), shaking pan; stir in coriander and remove from heat (alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika).
• Add paprika and IMMEDIATELY pour mixture over the curry; do not delay or the paprika will burn.
• Serve at once with steamed basmati rice.

PUNJABI KADHI PAKORA RECIPE

Steps:

• Make yogurt mixture - In a large mixing bowl, add yogurt and besan and sugar. Add 1 cup water and whisk the batter to smooth paste like consistency.
• Start IP SAUTE mode. add ghee / oil. When it heats up add fenugreek seeds. Let them crackle. Add cumin and mustard seeds, minced ginger and curry leaves. Let the curry leaves sizzle.
• Add the yogurt mixture, ground turmeric and cayenne pepper. Stir for a minute. Cancel SAUTE . Add remaining water and mix everything well.
• Select SOUP mode. Choose Less ( + - buttons) choose - and til it goes to less . ( you have to do it quickly) Choose 15 mins. Keep the float valve on VENTING side ( so no pressure builds during cooking)
• When Instant Pot goes to KEEP WARM mode after it's done cooking, wait 5 minutes. Open then lid.
• In a large mixing bowl, combine all the ingredients listed for pakoda except oil. Mix everything well. Add water and make a pancake consistency batter.
• Heat ebelskiever/paniyaram or appe pan on medium heat. Add couple drops of oil or use oil spray to coat each cavity.
• Add about a tablespoon of batter in each cavity. Cover the lid and cook for 3-5 minutes low heat. Add a few more drops of oil or couple oil mists on the pakoras and flip them. Cook for another 2-3 minutes. Turn off the heat and remove them from the pan. Set aside.
• Pakoras are done when golden brown on all sides. Make sure to cook it on low heat so they cook evenly without staying limpy inside.
• Heat up the ghee / oil in small fry pan. Add chopped garlic and let it fry till golden brown. Turn off the heat. Add whole coriander seeds and whole red chilies and give it a good stir.
• Add pakora in the Kadhi mixture. Add salt, chopped cilantro. Select SAUTE mode back. Let it simmer for another 5 mins for 1 quick boil. Stir frequently. Cancel SAUTE.
• Pour the sizzling tadka over the kadhi . Crush some kasuri methi on your palm and sprinkle it over the curry. Gently stir so everything mixes well. Serve hot with rice and devour !
• Prepare the yogurt and besan mixture as above. In a heavy bottom pan, heat oil or ghee on medium heat. Add Fenugreek seeds, black mustard seeds and cumin seeds and curry leaves. Let them crackle and sizzle.
• Add Yogurt mixture and all other spices. Mix well. Let it bring to boil. Add remaining water. Stir well. Lower the heat and let the mixture simmer for 30-50 minutes stirring frequently.
• Once it gets to desired thickness, turn the heat off. Follow the same steps to make fritters, garnishing tadka and serving.