Kharee Live Cook-along | Hari Ghotra
This is an iconic Punjabi dish with a wonderful sunshine yellow colour and a tangy flavour from the yoghurt and fresh fenugreek leaves. What makes this dish even more amazing (and what I absolutely love about it) is the little vegetable pakoras added in at the end then left to soak up the sauce. I can remember arguing with my brother over who got the biggest one and once my mum replaced the pakora with cooked potato instead. Well, you can imagine the tears and tantrums that day (just cook this and you'll see what I mean).
One tip, do make sure you make this with vegetable pakora and ALWAYS cook a few too many as then you can have yourself a sneaky little starter. Chef's Privileges, I call it!
So if you like to try new things give this curry a go - it's not something you will find on any restaurant menu.
See my website for the full recipe: https://www.harighotra.co.uk/kharee-r...
Ingredients:
Kharee
• 250-300g whole Greek yoghurt
• 100g gram flour
• 4 cloves garlic
• 5cm piece of ginger, roughly chopped
• 1 green chilli
• 1 tsp salt
• 2 handfuls of fresh fenugreek or 2 tbsp dried fenugreek
• 10 vegetable pakora (or chucks of boiled potatoes)
• 2 tsp garam masala
• Handful of fresh coriander, chopped
Garnish
• 2 tsp oil
• 2 dried chillies
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• ½ onion, sliced
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