Indian curries are famous throughout the world. From Chicken Tikka masala to mutton Malai Kofta, curries are the Gods of a man’s palette. However, what many people do not know is that vegetarian curries are equally scrumptious, tasty and absolutely divine. Here ‘s a variety of vegetarian curry recipes specially brought to you by Uma Raghuraman, chef and owner of the food blog Masterchef Mom.

 

Punjabi Kadhi:

Punjabi Kadhi, is a  mixture of curd, gram flour and spices that is cooked over low flame till a creamy consistency. Usually pakoras /fritters are added to this gravy . However, you can even add fried onions to the kadhi. Your delicious Punjabi Kadhi is ready ! You can serve the Kadhi along with Indian flatbreads like Phulka/Chapathi/ Naan or with steaming hot rice.

Ingredients:

 1 cup yoghurt/ thick curd

2 garlic pods ( peeled and grated)

1/2 ” ginger piece ( grated)

3/4 tsp red chilli powder

3/4 tbsp coriander powder

1/4 tsp turmeric powder

1 tsp besan/gram flour

water ( adjust)

salt to taste

 For the caramelization :

1 large onion (thinly  sliced lengthwise ) or 15-20 shallots

2 tsp oil

1/2 tsp sugar

salt to taste

 For the tempering :

1-2  tsp ghee or oil

1/2 tsp jeera/cumin seeds

1 dry red chilli ( cut into smaller bits)

1 sprig curry leaves OR 1/2 teaspoon  kasuri methi ( dry)

Method

1.In a small bowl, whisk the curd without any lumps.

2. Add the besan, chilli powder, ginger -garlic paste, turmeric powder and whisk again.
3. Add half cup ( 100 ml) water to the mixture and transfer the mixture to a wide pan or kadai .
4. Cook this mixture over low flame , stirring occasionally.
5. While the kadhi is simmering over low flame caramelize the onions.
6. After approximately 15-20 minutes, the kadhi is ready. 7.Add salt and switch off.
7. 8. Now add the caramelized onions and temper the kadhi.