A tangy and flavorful yogurt-based curry with air fryer spinach pakoras, perfect for serving with steamed white rice. This healthy recipe avoids onion and garlic while still packing in flavor with spices like turmeric, coriander, and garam masala.
1: In a large bowl, add yogurt, besan, turmeric powder, coriander powder, and salt. Whisk until lump-free.
2: In a large pan, heat oil. Once hot, add methi seeds and dried red chilies. Allow them to splutter.
3: Add the prepared besan-yogurt mixture to the pan along with water. Cook on medium heat, stirring continuously until it boils.
4: Lower heat and let it cook for about 30 minutes, stirring occasionally.
5: Once cooked, add garam masala and cumin powder.
6: For the tadka, heat ghee in a small pan, add asafetida and kashmiri red chili powder, and turn off the heat.
7: Pour the tadka over the kadhi.
8: Add air-fried spinach pakora to the kadhi just before serving.
9: Serve Punjabi kadhi pakora with rice!
