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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Punjabi Yogurt Curry With Crispy Onion Fritters · Cooking Culmination

Discover / Punjabi

Editorial sample recipePunjabiintermediatevegetariangluten-free

Punjabi Yogurt Curry With Crispy Onion Fritters

Name: Punjabi Yogurt Curry With Crispy Onion Fritters
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Punjabi
Ingredients: 1.5 cup Plain Greek yogurt; 1 cup Chickpea flour (besan); 2 medium Yellow onions (thinly sliced); 4 tbsp Vegetable oil; 1 tsp Turmeric powder; 0.5 tsp Fenugreek seeds; 3 piece Whole dried red chilies; 0.5 tsp Garam masala

Tangy golden yogurt and chickpea flour broth simmered gently and studded with crisp fried onion pakoras.

Prep: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Punjabi Yogurt Curry With Crispy Onion Fritters

AI illustration

Ingredients

Servings

360 ml Plain Greek yogurt
240 ml Chickpea flour (besan)
2 medium Yellow onions (thinly sliced)
4 tbsp Vegetable oil
1 tsp Turmeric powder
½ tsp Fenugreek seeds
3 piece Whole dried red chilies
½ tsp Garam masala

Allergen information

This recipe contains or may contain:

dairy
gluten
milk

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Slow Kadhi Tempering

Simmering fermented yogurt stabilized with chickpea flour on low heat to neutralize starchiness while creating a velvety sauce.

Instructions

Step 1: Mix sliced onions, 3/4 cup chickpea flour, 1/4 teaspoon turmeric, salt, and 3 tablespoons of water into a thick fritter batter.
Heat oil in a skillet over medium heat, drop spoonfuls of batter, and fry for 5 minutes until crispy and golden brown; transfer to paper towels.

Step 2:

Step 3: Whisk yogurt, remaining 1/4 cup chickpea flour, remaining turmeric powder, salt, and 3 cups of water in a vessel until smooth.

Step 4: Heat 2 tablespoons of oil in a pot over medium heat; add fenugreek seeds and whole dried red chilies, sizzling for 30 seconds.

Step 5: Lower heat and pour in the yogurt mixture while whisking constantly to prevent curdling.

Step 6: Simmer the curry on low heat for 20 minutes while stirring frequently until cooked through and smooth.

Step 7: Drop fried onion fritters into the warm yogurt curry, dust with garam masala, cover for 5 minutes, and serve.

Cooking tips

Whisk continuously when adding the yogurt mix to the hot pot so the dairy proteins do not split.
Allow fritters to rest in the curry for 5 minutes to absorb flavor while retaining structural bite.
Original home-cooking adaptation inspired by Punjabi; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.