Aloo Gobi (Cauliflower & Potato Curry) is a popular Pakistani & North Indian vegetarian curry. This recipe is authentic, easy-to-follow, and packed with flavor. CAULIFLOWER POTATO Tested to perfection!

Tested to perfection!


“This is genuinely one of the best curries I have ever made.”KEITH


Aloo Gobi is a traditional dish in which potatoes (aloo) and cauliflower (gobi) are cooked in an onion-tomato masala (or simply, curry).

Cauliflower and potatoes are both flavor-absorbing vegetables (similar to zucchini), so it’s no surprise that they make an amazing curry. Aloo Gobi can be traced back to Punjab CAULIFLOWER AND POTATO (a region in North India & Pakistan), and like many Punjabi dishes, it’s frequently found on restaurant menus.


I know, I know. There are as many versions of Aloo Gobi as there are South Asian households. You don’t need another Aloo Gobi recipe.

But what if I told you I have a special one,,,

Not only does this recipe use a key technique that’s crucial to getting the most flavor, but it also has a secret ingredient…


What’s The Secret Ingredients of Aloo Gobi?

Now that I’ve built up all this suspense, I’ll keep you waiting for a liiittle longer.

Your typical Aloo Gobi consists of all the usual suspects – onions, tomatoes, ginger, garlic, green chili pepper, spices, the works. ALOO

While this recipe boasts all these traditional ingredients, it’s finished off with…

Soy Sauce! (or Gluten-free soy sauce or Tamari)

Now you might be thinking…soy sauce in a South Asian dish?

You may be shaking your head. My ancestors may be frowning down upon me.

But hear me out.

The best way I can describe what soy sauce does is that it amplifies the umami factor of Aloo Gobi.

If you aren’t familiar with the term ‘umami’, it’s basically called the “fifth taste,” after salty, sweet, sour, and bitter. It’s that deep, intense flavor that’s hard to describe but now that I pointed it out, you can already tast

Key Technique – Sear & Steam: 

Restaurants often deep fry the potatoes and cauliflower before adding it to the pre-made curry base or masala. Here, the potatoes and cauliflower are pan-fried/sautéed (called bhunai) and then slowly steamed without any water (called dum). Adding water can lead to flavorless, soggy vegetables. Cooking the vegetables in their own moisture brings out their natural sugars, creating a more nuanced flavor and juicy texture.

Ingredients For Aalo Gobi

This recipe requires easy-to-find ingredients that are commonly used in South Asian cooking:

  • Oil: Practically any oil works here. Even olive oil should be fine.
  • Cumin seeds: A staple whole spice in South Asian cuisine.
  • Onion: I typically use yellow but red onion also works. Feel free to use the pulse function of your food processor to finely chop it.
  • Garlic + ginger: You can use a mortar & pestle to crush them or throw them in a food processor to finely chop.
  • Tomatoes: Both Roma and vine tomatoes work great here. Again, feel free to pulse to roughly chop in a food processor.
  • Ground spice powders: You’ll need ground coriander,ground cumin , turmeric, black pepper, and red chili powder (or cayenne).
  • Cauliflower: The recipe calls for a small head of cauliflower, which yields around 1 lb or 454g of cauliflower florets. See below on how to cut cauliflower for this curry.
  • Potatoes: I use russet potatoes for their soft texture and quicker cooking time. If you choose a different variety, you may have to add/cook them before adding the cauliflower (similar to how Aloo Baingan cooks).
    • Side note: If you love potatoes as much as I do, don’t miss this roundup of 10+ Aloo recipes.
  • Green chili pepper: I typically use Thai (or bird’s eye) chili or half of a Serrano. Adjust this according to heat preference.
  • Soy sauce: Gluten-free soy sauce, tamari, or any other substitute works here. This is not a traditional Aloo Gobi ingredient so I’ve left it optional.
  • Garnish: Lemon or lime, garam masala, and chopped cilantro.


To chop cauliflower into florets:

  1. First, remove the leaves of the cauliflower and cut off the tough stem at the bottom. Quarter the cauliflower (cut in half and then cut both sides in half). Then cut out the thick stalk by making a v-shape.
  2. Chop the cauliflower florets into small (around ~1-inch) florets. If they’re larger, chop them into halves or quarters.


  • Step 1: Add the cumin seeds and onion and sauté until the onions turn golden. This is an essential component for forming the base (or masala) of many curries.
  • Step 2: Add the garlic and ginger and continue to saute so that the raw smell disappears and the onions deepen even more in color. Once the onions are deeply golden, add the tomatoes along with the spice powders and salt. (If you add the tomatoes too early, the acid in the tomatoes prevents the onions from browning well).
  • Fully cook the tomatoes here until you can see the oil separating from the curry.
  • Step 3: Add the potatoes, cauliflower, and green chili pepper and stir-fry to soften. Cover and allow the vegetables to steam over low heat. After cooking, if there’s moisture from the vegetables left, sauté it out. If you find that the vegetables are sticking to the bottom of the pan, then deglaze with a splash of water. You want the vegetables to be extremely tender so that there’s no resistance as you scoop them up.
  • Garnish with soy sauce, garam masala, and lemon juice, and chopped cilantro.


Here are some more tips for making Aloo Gobi:

  1. At any point while preparing preparing the curry, if you notice uneven browning or bits sticking to the bottom, deglaze the pan with around 2 tbsp of water.
  2. I don’t know about you, but I love both my cauliflower and potatoes to be well done. I’ve tried other recipes and there’s often a bite to the cauliflower. I add the cauliflower with the potatoes to prevent it from being underdone.
  3. The size of the potato and cauliflower will determine cook time. Try to cut them both small so they absorb maximum flavor and cook evenly.
  4. The soy sauce at the end is a subtle addition that you won’t be able to taste once you stir it in. Don’t be afraid to use it. But if you want a traditional (but amazing!!) aloo gobi, feel free to omit it.


Aloo Gobi is a very flexible & versatile dish. I’ve tried and loved many variations. Here are some ideas:

  • Add 1/8-1/4 tsp dry mango (amchur) powder along with the other ground spices. An essential ingredient in chaat masala, this spice adds tang and is often used in Indian Aloo Gobi recipes. If you use this, you may want to omit or decrease the lemon juice.
  • Sprinkle 1 tbsp dried fenugreek (sukhi or Kasuri methi) at the end (this is a must-have for Mixed Vegetable Curry) and mix to combine.
  • Add 1/2 tsp nigella seeds (kalonji) along with the cumin seeds. These tiny black seeds are also used in my Gluten-free Naan and Achari Chicken recipe.


Cilantro Mint ChutneyCucumber Raita, or plain yogurt go great with Aloo Gobi. Like most curries with drier consistencies, Aloo Gobi is usually served with roti, naan, or other bread. You can also pair with rice, serve it in a wrap, make tacos with it, use as a filling for parathas, and so much more!


Aloo Gobi keeps well in the fridge in an airtight container for 3-4 days. I wouldn’t recommend freezing it as I find the cubed potatoes lose taste and texture after being thawed.


Tried this recipe? If you have a minute, please consider leaving a comment & star rating telling me how it was! If you’re on Instagram, please tag me so I can see your creations. I truly love hearing from you! Thank you!


  • 1/4 cup grapeseed or other neutral oil
  • 1 tsp cumin seeds
  • 1 (~220-240 g) medium yellow onion, finely chopped
  • 5 garlic cloves, crushed
  • 3/4-1 inch piece ginger, crushed
  • 2-3 (~300 g) small tomatoes (depending on how strong you want the tomato flavor), finely chopped
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/4-1/2 tsp red chili powder, or to taste
  • 1/4 tsp ground black pepper
  • 1 1/4 tsp salt
  • 1 small (~1 lb chopped) head of cauliflower, cut into small florets with excess stems sliced
  • 2 small (~350 g) russet potatoes, peeled and cut into 1/2-inch cubes, and placed in a bowl of water to prevent browning
  • 1 small green chili pepper, sliced or chopped
  • 1/2 tsp garam masala
  • 1/2-1 tsp soy sauce (regular, GF soy sauce, or tamari), optional
  • 1 tsp lemon or lime juice, plus more to taste
  • 2 tbsp chopped cilantro leaves


  • large non-stick or heavy-bottomed pot with lid


  • Heat oil in a non-stick pan or heavy-bottomed pot over medium-high heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté, stirring frequently, until it turns golden (~6-7 min).
  • Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Add the tomatoes, spice powders (coriandercumin, turmeric, red chili, black pepper) and salt. Cook until the tomatoes are soft and the oil begins to separate from them (~4-5 min). If needed, deglaze the pan with 2 tbsp of water to help the tomatoes.
  • Add the potatoes, cauliflower, and green chili pepper. Sauté for about 5 minutes, until softened.Potatoes and cauliflower ready to be cooked in a white pan
  • Turn the heat down to low-medium, cover, and let cook for about 25 minutes, stirring once or twice in between. (See Note 1)
  • When the vegetables are completely tender (there should be little resistance when you break the potato) and all the moisture is gone (See Note 2), turn off the heat.
  • Add the soy sauce, garam masala, and lemon juice. Taste and add salt, if needed. (If you didn’t add soy sauce, you’ll probably need a bit more salt.) Mix well and garnish with chopped cilantro. Serve with rotinaan, or rice.Aloo Gobi (Cauliflower Potato Curry) in a white pan with naan, yogurt, and cilantro on the side


Note 1: The goal is to let the vegetables cook in their own juices, adding only a bit of water if they start to stick to the bottom of the pan.

Note 2: If the vegetables are cooked to your liking and you still see moisture, raise the heat to medium and cook (still covered) until the moisture dries up.

calories: 285kcal, carbohydrates: 36g, protein: 7g, fat: 15g, saturated fat: 2g, sodium: 722mg, potassium: 1183mg, fiber: 8g, sugar: 8g, vitamin a: 832IU, vitamin c: 108mg, calcium: 83mg, iron: 3mg

author: ASIA



Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!

Salads don’t exist in traditional Pakistani and North Indian cuisine. At least not in the way we know them here.

Yet growing up, something we called a salad (often pronounced sa-laad) would be present at many meals. This salad was really just a plate of sliced veggies, namely onions, cucumbers, and carrots. Also try our TURKISH COFFEE.


Taken up a notch, said veggies would be diced up and and tossed with a snazzy ‘dressing’ of salt and pepper and a squeeze of lemon juice.

Now you’ve got one of the only salads in South Asian cuisine with a proper name – Kachumber Salad. 


The word “kachumber”, which we pronounce ka-choo-mer, means “mince”. So Kachumber salad is a mix of minced veggies. Though an ordinary salad in and of itself, it lends freshness, vibrance, and texture to otherwise warming and hearty South Asian fare.

Depending on the region, there are many variations of Kachumber salad, and there is no wrong way to make it.


Although you could serve Kachumber with most main dishes, it goes exceptionally well with:

Fish and seafood recipes.
Soupy curries like Chicken Curry.
Rice dishes like Pulao.
All dals, especially soupy ones
Crunchy snacks



Here’s a classic Kachumber Salad recipe you can make in 5 minutes with whatever crunchy vegetables you have on hand. This recipe shares fun variations, add-ins, and pairing suggestions!
Prep Time 5 minutes
Total Time 5 minutes
Course Daily
Cuisine Italian
Servings 4 People
Calories 11 kcal


  • 1 bowl


  • 1  medium (~130 g) Roma or vine tomato, diced into ¼ inch cubes or smaller
  • ½ g regular cucumber or 1/3 English cucumber or 1 mini (Persian) cucumber, peeled (see Note 1) and diced into ¼ inch cubes or smaller (roughly the same size as the tomato)
  • ½  medium (~60 g) red onion, diced into ~¼ inch cubes or smaller
  • 2 tbsp  cilantro leaves, finely chopped
  • 1 tbsp  fresh lemon or lime juice
  • ¼ tsp  fine sea salt
  • ¼ tsp ground black pepper


  • Place all the ingredients in a small serving bowl and toss to combine. Taste and adjust salt, pepper, and lemon juice.
  • Serve immediately or allow the flavors to meld and juices to release before serving, about 10 minutes. Store covered in the fridge for up to 2 days.



Note 1: Peeling the cucumber reduces any chance of bitterness. If your cucumber is mild, feel free to leave peel on if you enjoy the extra crunch.
Note 2: I’m pretty lackadaisical about this but for presentation purposes, try to chop the vegetables around the same size.

Variations and Add-ins

Here are some common or interesting variations and add-ins:
  • Add heat with 1/8 tsp red chili powder or cayenne, or a finely chopped, deseeded green chili pepper.
  • Make it seasonal with crunchy vegetables like a carrots (my favorite!) or radishes in the winter or corn or bell peppers in the summer.
    • For a sweet element, add pomegranate seeds, diced mango, or golden raisins.
    • To enhance texture and warmth, sprinkle roasted cumin powder, chili flakes, or other spices.
    • For a layer of deep flavor, add a minced garlic clove.
    See post for ingredient substitutions!
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  • Eggplants – Select small to medium globe variety eggplants that weigh around 1000 g in total. Here’s a quick guide on choosing eggplants.
  • Ghee and Oil – I love mixing both to get the fluidity of the oil and taste of ghee.
  • Spices – Too many spices can clutter the remarkable smoky flavor, so I like to keep them to a minimum. Similar to Sarson Ka Saag, Baingan Bharta doesn’t need many spices.
  • Green chili pepper – Adding the green chili pepper toward the end keeps its aroma and adds a little extra of heat. Both Thai green chili peppers or Serrano would work, though sometimes Serrano can be too strong and spicy to add at the end


This easy Baingan Bharta (Smoked Eggplant/Aubergine Curry) recipe uses your oven to achieve the smoky flavor of authentic Baingan Bharta. This recipe includes step-by-step pictures and a quick video tutorial. Tested to perfection!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course lunch
Cuisine Punjabi
Servings 3 People
Calories 294 kcal


  • 1 strainer


  • 2 small eggplants (globe variety)
  • 3 tbsp ghee
  • 3 tbsp neutral oil such as canola or grapeseed
  • 3 tbsp cumin seeds
  • 1  small onion, finely chopped
  • 4  garlic cloves, crushed
  • ½ inch piece ginger, crushed
  • 2  small tomatoes, finely chopped
  • ½ tsp heaped salt, or more to taste
  • 1 tsp paprika powder, regular or smoked
  • ½  red chili powder, or more to taste
  • ¼ tsp turmeric powder
  • 1 small green chili pepper (such as Thai or Serrano), sliced or chopped
  • 1 tbsp chopped cilantro
  • ½ tsp  juice of freshly squeezed lemon
  • ¼ tsp garam masala optional


To Roast the Eggplant in the Oven

  • Set your oven rack so that your eggplants will be as close as possible to the heat source. Use a fork or knife to poke holes throughout the eggplant to prevent it from bursting in the oven.
  • Preheat your broiler on High (550 degrees F/287 C). Line a sheet pan with aluminum foil for easy cleanup. Roast the eggplants for about 30 minutes, turning midway. The skin will blacken and the eggplant may burst a little.
  • Once the eggplant cools down (you can place it in a bowl of water to speed this up) peel the blackened skin, remove the stem and coarsely mash its flesh. I like to do this using the "pulse" function of my food processor. Set aside.

To make the Curry

  • Heat ghee and oil in a skillet a little over medium heat and add the cumin seeds. They will start to sputter. Immediately add the onion and sauté for 5-8 minutes, or until slightly golden. Add the garlic and ginger and continue to sauté until the raw smell disappears, or about 20 seconds. Add the tomatoes and cook until they're soft and the oil starts to leave the sides, about 5 minutes. Add a bit of water (if needed so the spices don't get burnt) and add the salt, paprika, red chili, and turmeric.
  • Add the mashed eggplant and green chili peppers and cook, stirring often, until it is well cooked and becomes mushy like a purée, about 8-10 minutes. Taste and add oil, salt or paprika (for more color) as needed.
  • Turn off the heat. Stir in the chopped cilantro leaves. Sprinkle lemon juice and garam masala over it. Serve with naan, roti or other bread. I like to eat it with some yogurt on the side to add some coolness to the dish.


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This iron-boosting orange green smoothie combines iron-rich ingredients with vitamin C to help enhance iron absorption.

Did you know that vitamin-C-rich foods such as oranges enhance iron absorption?

Like most moms, much of my life revolves around my baby’s food intake. It’s an obsession, really.

“Is she eating enough?”

“Is she getting all the nutrients she needs?” 

And since iron stores START TO DEPETE at 6 months, “Is she getting enough iron?” This one especially plagues my mind.

I offer her iron-rich foods, but since she’d much rather see said foods splatter on the floor or decorate the walls, and is currently eyeing anything in my cup/glass/mug, I thought of the perfect solution — green smoothies!


I set out to create a smoothie with foods that provide iron: spinach and chia seeds, and pair them with foods that enhance iron absorption: orange juice and yogurt…and Viola!

The creamy base of banana, the refreshing taste of citrus with the slight tartness of the yogurt….This smoothie is packed with nutrition and a treat for everyone, iron deficient or not

…You did? Okay.

BUT did you know fermented foods such as yogurt also increase the availability of iron? Even though calcium inhibits iron absorption, fermented foods seem to do the 

And many of us could use a little boost. According to the World Health Organization, 2 billion people – more than 30% of the world’s population (!!!) – are anemic. (Iron-deficiency anemia is a common type of anemia.)Iron-Boosting-Orange-Green-Smoothie-4



This iron-boosting orange green smoothie combines iron-rich ingredients with vitamin C to help enhance iron absorption.
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Chinese
Servings 1
Calories 298 kcal


  • 1 Saucepan


  • 2 cups  fresh spinach
  • ½ ripe banana, previously frozen
  • 1  tangerine or small navel orange
  • ½ cup freshly squeezed orange juice
  • ¼ cup  plain yogurt, (optional)*
  • 1 tbsp  chia seeds
  • 3 ice cubes
  • ½ Medjool date, (optional – add if needed)


  • Add all ingredients except the date to a blender and blend until smooth. Add a half of a Medjool date if more sweetness is desired and blend again. Add additional ice cubes as necessary to thicken and cool. Serve immediately.



*Calcium is said to block iron absorption. However, I have still included yogurt in the recipe because of the low quantity, and because of studies have indicated probiotics help increase iron absorption. And of course, because I think it tastes better.
2022 Disclaimer: When creating the recipe, I thought the small amount of calcium in 1/4 cup yogurt wouldn’t block iron absorption, but the smoothie would get the benefits of probiotics (and honestly, taste!) of the yogurt. In hindsight, given I’m not a nutritionist or doctor, I’m really not qualified to offer any health benefits, just a great-tasting smoothie! 😊
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Kadhi Pakora is a popular, classic Indian dish made with chickpea flour (besan) and spices. This dish is served as a main course, and is often eaten with rice or naan bread.

Pakoras are fritters made with various vegetables or meats that are dipped in a chickpea flour batter and then fried. Kadhi is a spiced, yogurt-based sauce that is usually served as a condiment with

In this recipe, we will show you how to make Kadhi Pakora at home using simple ingredients and a quick and easy method.

also see Gajar ka Halwa in

kadhi pakora



Here’s a classic Punjabi-style Kadhi Pakora recipe that’s easy-to-make yet authentic in taste. This no-fail recipe uses accessible ingredients and a fuss-free method yet remains true to the traditional Pakistani and North Indian flavors. Instant Pot and Stovetop Instructions included!
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Course lunch
Cuisine Punjabi
Servings 4 people
Calories 329 kcal


  • 1 cooker


  • 1 cup  (~250 g) plain, whole-milk yogurt
  • 2 tbsp  (65 g) gram flour (besan)
  • 4 cups water, this may vary depending on how thick or thin you prefer it
  • 4 tsp red chili powder
  • 3 tsp coriander powder
  • ½ tsp cumin powder
  • ½ tsp turmeric powder
  • ¼ tsp black pepper powder
  • 2 tsp fine sea salt or table salt, will need more if using kosher salt
  • ¼ cup neutral oil such as grapeseed or avocado
  • ½ small to medium onion, finely chopped
  • 3  (~1/2 heaped tbsp) garlic cloves, crushed
  • ½  heaped tbsp crushed ginger


  • ½ small (~80 g) yellow onion, quartered and thinly sliced
  • ½  small (~88 g) russet potato, peeled, quartered, and thinly sliced
  • 1 Serrano or Thai chili pepper, slit, seeds removed (if desired for less heat) and finely chopped
  • 1 tbsp  dried fenugreek leaves
  • ½ tsp sea salt, plus more to taste
  • ½ tsp red chili powder, sub Kashmiri chili powder for less heat
  • tsp baking soda
  • ½ tsp  lemon juice, plus more to taste
  • 2 tbsp  (65 g) gram flour (besan)
  • 1/3 cup water
  •  oil, as needed, for frying the pakoras

After cooking

  • ½ tsp  white vinegar or lemon juice* (see Note 1)
  • 2 tbsp ghee,or oil
  • 8 whole red chili peppers, any kind (I've used button chili peppers)
  • 1 tsp cumin seeds
  • 1 tbsp cilantro leaves, chopped


  • In a large bowl, combine the yogurt and chickpea flour and whisk until no large lumps remain. Add water and whisk again. Set aside.
  • Combine the spices and salt in a small bowl and set aside.

Stovetop method

  • Heat oil in a non-stick dutch oven over medium-high heat. Once hot, add the onion and sauté, stirring occasionally, until it turns golden, about 8 minutes. Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture. Bring this mixture to a boil, stirring every once in a while.
  • Once the mixture starts to reach a boil (this will take around 6 minutes), lower the heat to medium-low so that it simmers. Partially cover with the lid, and allow it to simmer for 1 hours and 30 minutes, stirring occasionally. Scrape the sides of the pot as needed. If the mixture thickens too much, stir in 1/4-1/2 cup (preferably boiling) water.
  • Once the oil rises to the top and the mixture no longer has any raw taste, lower the heat to the lowest setting for about 5 minutes to allow it to settle.

Instant pot method

  • Select the Sauté – More setting on the Instant Pot. Once hot, add the oil and chopped onion and sauté, stirring occasionally, until the onion turns golden, about 8 minutes. Deglaze the pan with 2 tbsp of water.
  • Once the water dries up, add the garlic and ginger and continue to sauté for 1-2 minutes, until the raw smell disappears. Add the spices and sauté for 15-20 seconds, then add the yogurt mixture. Bring this mixture to a boil, stirring infrequently
  • Once the mixture reaches a boil (this will take around 6 minutes), press the Cancel button to turn off the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and set it to low pressure. Set the cooking time for 30 minutes.
  • Allow the pressure to naturally release for 15 minutes. Manually release pressure by moving the Pressure Release to Venting. Stir to mix.

To prepare pakoras

  • Meanwhile, prepare the pakora mixture. In a small bowl, combine the ingredients listed under Pakora except water and oil in the order they're listed. Add water, bit by bit, until the mixture is coated but not runny. Cover and set aside for 10 minutes to give the ingredients time to release their own juices.
  • Meanwhile, heat a small frying pan or heavy-bottomed pot over high heat. Add oil so that it’s at least 3/4”/1.9 cm deep. Once the oil is hot, adjust heat level as needed to maintain medium-high heat (around 320°F/160°C)
  • Add the pakora mixture a heaped tablespoon at a time, making sure not to overcrowd the pan (I do 4-5 at a time). (See Note 2) Cook for 3-4 minutes on each side, until golden and crisp. Use a slotted spoon to remove and place on a paper-towel lined plate. Repeat until all pakoras are cooked, adding oil if needed.

After cooking

  • Taste and adjust salt. (If you feel that it's missing something, it probably needs salt.) Turn off the heat and stir in vinegar or lemon juice.
  • Stir, and taste and adjust salt. I usually sprinkle in more salt. (If you feel that it's missing something, it probably needs salt.) Stir in vinegar or lemon juice. Add cooked pakoras to the mix and stir gently. Remove from the Instant Pot and place in a serving bowl.

Tarka (Tempering) – Optional, but recommend

  • Heat ghee or oil in a small sauté pan over medium-high heat. Once hot, add the cumin seeds and whole red chili. Sauté for 1-2 minutes, until the cumin seeds have lightly toasted and the red chili peppers begin to darken. Remove from heat and then gently pour the oil over the kadhi. Sprinkle with cilantro. Serve with white basmati rice, roti, naan, or other bread.NOTES



Note 1: The addition of lemon is to create sourness in kadhi. Pakistani & Indian yogurt is typically more sour than American yogurt. If your yogurt is sour to begin with, you may not need to add any vinegar or lemon juice.
Note 2 – After frying one, taste and adjust the batter for salt and seasoning.
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