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A favorite and popular punjabi dish is the punjabi kadhi pakode. The gram flour or besan coated pakode are cooked in kadhi, which is basically a thick gravy of sour yogurt and chickpea flour simmered into a perfect consistency.
- Combine the cardamoms, cloves and cinnamon and blend in a mixer till smooth. Keep aside.
- Boil potatoes until half cooked and peel while still warm. Pierce each potato 2-3 times with thin wooden toothpick.
- Heat oil in a pan add the potatoes and saute till they turn golden brown in color.
- Drain on an absorbent paper and keep aside.
- Combine the curds, salt, gram flour and 1 cup of water and whisk well until smooth.
- Reheat same oil in another pan and add red chilies and cardamom and saute for a minute.
- Remove from the flame, cool and then pour into the yogurt, stirring continuously.
- Return to the flame and bring to a boil.
- Add potatoes to the yogurt mixture along with ginger powder, fennel powder and ground masala, mix well and cook over medium heat for 5-10 minutes or until the curry thickens.
- Serve hot with plain rice or pulao rice.
This recipe was contributed by jolu on 26 Sep 2011
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