Punjabi Kadhi Pakodi- Buttermilk Stew with Kale Dumplings

Kadhi Pakora is a homestyle yogurt curry thickened with chickpea flour and spiced with a selection of delicious spices. The pakora part is the dumpling that is also made with chickpea flour most times plain, but also with spinach or other veggies. For this recipe I used kale and baked them to amp up the nutrition factor. This curry is usually made on Sundays as it takes a little extra time to make the pakora and the chickpea flour tends to be a little heavy, so it’s a perfect curry to eat and nap. Il’l be the first one to admit this recipe has a long list of ingredients. If you make Indian food regularly chances are you already have most of them in your arsenal. To make this recipe a little easier to follow I posted step by step images so you know what to expect.

About The Yogurt

**The best kadhi is made with yogurt that is a bit mature or sitting around for a few days in the fridge and getting sour, but not to the point it’s going bad. You’ll need plain unsweetnend yogurt and any fat percent works. I’ve made kadhi with low fat, full fat, non dairy(vegan) and they all work well. The flavor of plant based yogurt is a tad different (in a good way) but is masked with the r spices. So if you’re choosing to make it vegan go with your favorite vegan plain unsweetened yogurt.

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Punjabi Kadhi with Kale Pakodi, SERVES 6

THE KALE PAKODI DUMPLINGS

• 6-7 leaves curly kale, organic, leaves stripped from its stem
• 2 tablespoons-¼ cup chickpea flour also called gram flour or besan
• ¼ teaspoon salt
• 1 teaspoon red chile powder
• 1 teaspoon ground coriander seeds
• 1 1/2 teaspoon chaat masala
• 1/2 teaspoon baking powder
• 2 tablespoons plain yogurt
• oil for brushing

1. Preheat the oven to 350° F.
2. Wash, dry and pull out the leaves from the kale stems. Tear or chop the leaves into small pieces. In a medium mixing bowl, add torn kale leaves and the yogurt.
3. Massage the yogurt into the leaves for a minute so they release water.
4. Add the remaining ingredients to form a loose dough, you may need to add more chickpea flour. Roll into small dumplings and lay them on a baking tray and brush with oil. Bake at 350° F for 12-15 minutes till they get firm. Set aside.

THE KADHI STEW

• 3 tablespoons any neutral oil, divided
• 2 cups plain yogurt (low-fat or full-fat or vegan is fine), older the better, see notes**
• 1-2 cups water, depending on your preference( use more for soup and less to eat with rice)
• 1/3 cup chickpea flour or besan
• 3/4 teaspoon turmeric
• 1 ¼ teaspoon salt
• ½ teaspoon fenugreek seeds
• ½ teaspoon cumin seeds
• 1 teaspoon ground coriander seeds
• 1 tablespoon black mustard seeds
• 1 to 2 hot green or red chiles, finely chopped
• 1 ½ inch ginger, crushed to a paste
• 2-3 medium shallots, sliced into half moons
• 1/2 teaspoon dried fenugreek leaves also called kasuri methi
• TEMPERING
• 2-3 red chillies
• ½ teaspoon cumin seeds
• 1/2 teaspoon mild or hot paprika or Kashmiri chili powder
• Basmati rice, for serving (optional)

1. Blend the yogurt, chickpea flour, turmeric, ginger and salt in a blender until combined into a smooth thin batter. Add the water mix again and set aside.
2. Heat the oil over medium heat in a Dutch oven. Add the fenugreek seeds, coriander seeds, cumin seeds and mustard seeds. Cook until the mustard seeds pop, about 2 minutes.
3. Add the shallots and sauté for 3 to 4 minutes till almost golden. Add the chiles, turmeric and coriander powder and dried fenugreek leaves sauté for one minute.
4. Now add the buttermilk mixture slowly and while stirring. At this point the mixture will start to thicken and turn into pale yellow color. The color will intensify and become bright as the stew cooks.( its from the turmeric)
5. Turn the heat up to medium-high and stir constantly until the mixture comes to a boil and thickens further.( If you prefer thinner kadhi as a soup you can add about 1/4 cup water. To eat with rice slightly thicker stew is preferred so omit the added water)
6. Add the kale dumplings and cook for an additional 5 minutes to heat through, do not overcook.
7. OPTIONAL TEMPERING
8. Heat one tablespoon of oil or ghee in small pan. When warm add cumin seeds and fry till it sizzles. Add the red chillies and ground paprika. Pour over the stew.
9. Serve over basmati rice or have it as a soup as is.