Crispy Potato Kadhi: A Flavorful Indian Curry
32 minutes
1235 reads
About Crispy Potato Kadhi: A Flavorful Indian Curry
Experience a delightful twist on the classic Indian Kadhi with this recipe featuring crispy fried potatoes instead of traditional pakoras. The golden-brown potatoes perfectly complement the tangy, spiced yogurt and gram flour gravy, creating a unique textural and flavorful experience.This hearty and comforting dish is perfect for a satisfying lunch or dinner. Simple ingredients combine to create a memorable flavor profile, blending the warm spice of turmeric with the creamy richness of buttermilk. It's a delicious and innovative take on a beloved Indian staple.This recipe offers a simple yet elegant approach to Kadhi, making it ideal for both beginner and experienced cooks. The result is a flavorful and visually appealing curry that's sure to become a family favorite.
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See the 30-Day PlanRecipe Time & More
Prep12 minutes
Cook20 minutes
Total32 minutes
Ingredients
For the Potatoes
- 1 medium Potato chopped into 1/2-inch thick slices
- 1/2 tsp Salt
- 1/4 tsp Pepper black, ground
- 1/2 tsp Coriander powder
- 1/2 tsp Chat Masala
- 2 tbsp Vegetable Oil for frying
For the Kadhi
- 6 tbsp Gram Flour besan
- 1 cup Yogurt plain, whole milk; also known as curd
- 1 tsp Turmeric haldi, powder
- 1/2 cup Buttermilk or 2 tbsp butter, or malai (cream) leftover from homemade butter
- 1 tbsp Cumin seeds
- 1 tsp Mustard Seeds rai
- 1/2 tsp Carom Seeds ajwain
- 1 medium Onion finely chopped or shredded
- 1 tbsp Butter
- 1/2 tsp Chili Flakes red
- 2 cup Water
- 2 clove Garlic minced
- 1/2 tsp Asafoetida hing (optional)
Instructions
Prepare the Potatoes
- Cut the potatoes into 1/2-inch thick slices. Season with salt, black pepper, coriander powder, and chat masala. Mix well and fry until golden brown in 2 tbsp vegetable oil.
Make the Kadhi Batter
- In a bowl, whisk together the gram flour, yogurt, turmeric powder, and buttermilk until smooth. Set aside.
Sauté Aromatics
- Heat 1 tbsp of vegetable oil in a pan or wok. Add cumin seeds, asafoetida (if using), mustard seeds, and carom seeds. Sauté until fragrant. Add minced garlic and sauté for another minute.
Add Onions and Spices
- Add the chopped onions and sauté until softened. Stir in turmeric powder, black pepper powder, coriander powder and salt to taste. Cook for a minute or two.
Simmer the Kadhi
- Pour in the gram flour batter. Stir constantly and simmer until the mixture begins to boil and thicken. Add water if needed to adjust consistency.
Combine and Finish
- Add the fried potatoes to the kadhi. Simmer for 5-7 minutes, or until the kadhi is thickened to your desired consistency.
Prepare the Tadka
- In a small pan, heat butter. Add cumin seeds and red chili flakes. Roast briefly until fragrant.
Serve
- Pour the tadka over the kadhi. Serve hot with roti, rice, or naan.
Recipe Notes
Expert Tips for the Best Fried Potato Kadhi
- For extra crispy potatoes, soak the sliced potatoes in cold water for 30 minutes before frying. This helps remove excess starch.
- Don't overcrowd the pan when frying the potatoes. Work in batches to ensure even browning.
- Adjust the amount of water in the Kadhi to achieve your preferred consistency. Some prefer a thinner, soupy Kadhi, while others prefer it thicker.
- For a richer flavor, use homemade buttermilk or malai. If using store-bought buttermilk, ensure it's not too sour.
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Recipe Nutrition
Calories: 398kcalCarbohydrates: 6gProtein: 2gFat: 42gSaturated Fat: 1gPolyunsaturated Fat: 12.3gMonounsaturated Fat: 24.6gFiber: 1gSugar: 2g
Mrk Kalra
Articles: 3
5 Comments
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This looks so inviting! Thank you.
What a delicious idea! Thanks for sharing.
This looks so appetizing! Thank you.
Looks incredible! Thanks for the details.
This looks amazing! Thanks for sharing.