When we were young I can only remember having Karhi made with Pakoris. However, as I have travelled and tasted cuisines from other parts of India I realised that one could add many different things in Karhi. Here I have picked a tasty and a healthier option in Palak (Spinach) as the accompaniment.
The recipe like the Pakori karhi is in two stages. Don't be daunted with this recipe as it is easier than the pakori karhi, a recipe which will be posted later in my blog. One has to half cook the Palak before adding to the karhi.
- 250 gms of Palak (Spinach) coarsely chopped
- 2 pinches of Asafoetida (Hing)
- 2 Whole dried red Chillis each broken into two
- ½ tsf Cumin seeds
- 400 gms Yogurt (for that tangy flavour to your karhi, keep the yogurt in a warm place for 4-6 hours when it becomes sour)
- 1/4 cup of Gram Flower (Besan)
- 1 Chilli powder
- 1 Turmeric (Haldi)
- 1 ½ tsf Salt
- 1 tbsf Oil
For Tempering (Optional)
- 2 tsf of Ghee
- Pinch of Asafoetida (Hing)
- ½ tsf Cumin seeds
- ¼ tsf Chilli powder
- Make a mix of Gram flour Yogurt and 300mls of water. One can do it in a blender. Keep aside.
- Heat the oil in a wok, when hot add asafoetida, cumin seeds and whole red chillis. Within a couple of minutes the chillis will brown and cumin seeds will turn dark brown.
- Add the chopped palak, cover and cook for 1-2 mins till the contents wilts and then uncover the wok to let the water evaporate and spinach becomes dry.
- Add the gram flour and yogurt mix. Keep stirring so that yogurt doesn’t become lumpy.
- Add chilli powder, salt and turmeric and keep stirring.
- Once the karhi starts to boil reduce the heat and let it cook till the gravy becomes slightly thick and right consistency.
- Heat the ghee in a small pan.
- When ghee is hot add asafoetida, cumin seeds and red chilli powder. Within a few minutes the cumin seeds will turn brown.
We generally add the ghee temper when serving rather than adding it to the whole Karhi.
Karhi goes well with both rotis and rice.