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Karhi - Baisakhi special from Punjab Recipe

Recipe By Yasmin R Bakshi
Karhi - a traditional curry prepared with buttermilk and chickpea flour, served with steamed rice. Though it is served around the year yet on Baisakhi (harvest festival of Punjab) it is cooked especially.
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Karhi - Baisakhi special from Punjab
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Ingredients for Karhi - Baisakhi special from Punjab Recipe

  • 1/4 litre Butter milk -
  • 0.13 litre Curd -
  • 50 gm Chickpea flour (besan) -
  • 1/4 nos Onion - big
  • As required Green chilies - according to taste
  • 2 nos Garlic - cloves
  • 1/2 inches Ginger -
  • 1.25 nos Whole red Chili -
  • 8.25 nos Fenugreek seeds - to seeds
  • 0.03 teaspoon Asafoetida -
  • As required red chili powder
  • As required Salt
  • 1/4 teaspoon Turmeric -
  • 3/4 nos Ghee - table spoons
  • As required For Pakoras
  • 1/4 cup Chickpea Flour -
  • As required Salt
  • As required red chili powder
  • As required Oil For Frying

Directions: Karhi - Baisakhi Special From Punjab Recipe

  • STEP 1.Blend the buttermilk, curd and chickpea flour until it gets a smooth texture with turmeric and salt.
  • STEP 2.Make a fine paste of onion, ginger, garlic and green chilies. Mix this in the above blend.
  • STEP 3.Heat half a teaspoon of ghee in a pan or pot.
  • STEP 4.Add the fenugreek seeds and asafoetida.
  • STEP 5.Quickly pour in the blended mixture.
  • STEP 6.Stir. Add about half a litre of water.
  • STEP 7.Keep stirring on full flame until it boils.
  • STEP 8.Lower the flame and cook for an hour. Stirring occasionally.
  • STEP 9.Meanwhile beat the chickpea flour for pakoras with water. Whisk nicely until the mixture becomes light and fluffy. Add in salt and red Chili powder.
  • STEP 10.Heat the oil.
  • STEP 11.Pour about a tablespoon of batter with fingers in the hot oil to make round pakoras.
  • STEP 12.Once done, soak the pakoras to normal temperature water to soften.
  • STEP 13.Carefully take them out. Keep aside.
  • STEP 14.Now heat the rest of ghee in a pan. Add the whole red chilies and let them turn brown.
  • STEP 15.Pour this tempering on the karhi. Mix well.
  • STEP 16.Tenderly add in the pakoras. Cook the karhi for two minutes. Cover and switch off the flame. Let the pakoras absorb the karhi for 10 minutes .
  • STEP 17.Ready to be served.
Nutrition
value
1479
calories per serving
24 g Fat113 g Protein201 g Carbs12 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    113g
  • Carbs
    201g
  • Fiber
    12g

MacroNutrients

  • Carbs
    201g
  • Protein
    113g
  • Fiber
    12g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    3155mg
  • Iron
    8mg
  • Vitamin A
    133mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    4mg
  • Vitamin B3
    4mg
  • Vitamin B6
    1mg
  • Vitamin B9
    563mcg
  • Vitamin B12
    10mcg
  • Vitamin C
    18mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    497mg
  • Manganese
    2mg
  • Phosphorus
    2704mg
  • Selenium
    75mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Yasmin R Bakshi