This spicy yoghurt gravy is an essential part of Gujarati cuisine that is often had with rice, but can also be had on it’s own accompanying a meal. A very popular Gujarati dish made from yoghurt and spices.
Serves: 3-4 cups
Preparation Time: 10 Minutes
Cooking Time: 15 Minutes
2 cups water
1 cup Greek yoghurt, unsweetened 2 tablespoons
cooking cream *
2 tablespoons fresh coriander, divided 12 fresh
curry leaves, divided
1 tablespoon fresh pigeon peas
1 teaspoon fresh green chilli
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon white turmeric root
1 clove garlic
1/2 teaspoon cumin seeds
1 tablespoon oil
1 tablespoon clarified butter
6 whole cloves
1 whole star anise, broken
* Substitute: fresh cream
In a blender, place water, yoghurt, cream, 1 tablespoon of coriander and 6 curry leaves. Add pigeon peas, chilli, salt, sugar, turmeric root and garlic or add 1 tablespoon of khadhi masala.
Empty mixture into a large saucepan. In a small pot, heat cumin seeds on low heat until cumin seeds darkened. Add oil, clarified butter, cloves and star anise. Allow to cool. Add clarified butter mix to saucepan of fresh ground ingredients.
Bring to the boil on a high heat for 5-7 minutes and stir continuously so dairy and water do not separate. Garnish with remaining curry leaves and coriander. Serve hot with rice.
Extracted from A Little Bit Of This – A Little Bit Of That
A Gujar Ati Indian Cookbook For Aotearoa
Recipes by Laxmi Ganda.
Compiled and designed by Jayshri Ganda.
