INGREDIENTS:

For Kadhi:
500 gms yogurt
90 gms gram flour (besan)
1 tsp red chili powder
1/2 tsp turmeric powder
1/4 cup ghee
1/4 tsp fenugreek seeds
200 gms potatoes, cut into 1″ cubes
150 gms onions, chopped
Salt to taste
For Pakodas:
100 gms gram flour (besan)
300 gms spinach, shredded
A pinch of soda bi-carbonate
Salt to taste
1 tsp coriander seeds
1/2 tsp ajwain seeds
1″ piece ginger, finely chopped
4 green chilies, finely chopped
Oil for frying
For Seasoning:
75 gms ghee
1 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
A pinch of asafoetida
4 dry red chilies
1/2 tsp red chili powder

DIRECTIONS:

Mix yogurt, gram flour, red chilies, turmeric in a bowl and whisk well by adding 5 cups of water.
For the pakoras, mix all the ingredients of pakoras along with water and make a batter. Heat oil in a deep frying pan and drop spoons-full of batter into the oil. Deep fry until golden brown and repeat the same for the remaining batter.
Heat ghee in a pan and fry the fenugreek seeds until they splutter. To this, add yogurt mixture and bring to a boil, stirring continuously, until thin sauce consistency. Also add potato cubes, cover and simmer until potatoes are cooked.
Now add pakoras, onions and cook until a thick consistency. Remove from heat and add the seasoning.
To prepare the seasoning, heat ghee in a pan, add cumin, coriander and mustard seeds, stir until they begin to pop. Then add asafoetida, stir until it puffs up, add red chilies, chili powder, stir and over the kadhi. Remove and serve hot with steamed rice.

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