QUAID-E-AZAM's FAVORITE FOOD
-------------------------------------------------- PREP TIME COOK TIME
10 MIN 45 MIN
------------------------------
----------------------- COURSE CUISINE SERVINGS
MAIN COURSE PAKISTANI 6-7 SERVINGS
INGREDIENTS
FOR THE CURRY
1 Cup Gram flour/ Basin
500 gram ( ½ kg) Yogurt
3 tbs Cooking Oil
Approx. 10-15 Curry Leaves
1 ½ tbs Ginger Paste
1 ½ tbs Garlic Paste
1 ½ tbs Cumin Seeds
1 tbs Coriander Powder
I tbs Fenugreek Seeds
¼ tsp Mustard Seeds
2 tbs Turmeric Powder
1 Tbs Red Chili Powder
Salt - to taste
Water - as required
FOR THE FRITTERS
2 cups Gram Flour
¼ tsp Baking Soda
½ tbs Cumin Seeds
1 tbs Coriander Powder
1 tbs Red Chili Powder
Salt - to taste
1 diced Large Onion
3 diced Potatoes
2 chopped Green Chilies
1 cup Spinach
Water - as required
Oil for frying
TEMPERING
¼ cup Olive Oil
1 tsp Cumin Seeds
1 Small Onion
12-15 Curry Leaves
4 finely chopped Garlic Cloves
4-5 small Red Peppers
FOR THE RICE
3 cups Basmati Rice
Cumin Seeds
Cloves
Cinnamon Sticks
Freshly Chopped Coriander
Water
FOR THE GARNISH
Handful of Coriander Leaves
fried Onion
1 Red Chilli
LET’S GET COOKING
THE CURRY
- Take a frying pan and pour in 1 cup of Gram Flour. Keeping the flame on medium, roast the flour until golden and fragrant.
- Now in a bowl mix the roasted Gram Flour and yogurt and set the mixture aside.
- Place a pot over a low flame and add 3 tbsp oil.
- Add in the curry leaves, cinnamon sticks, ginger, and garlic paste, and stir.
- Once fragrant add cumin seeds, coriander powder, Fenugreek seeds, mustard seeds, turmeric powder, and red chili powder.
- Adjust the salt to taste.
- Pour ¼ cup of water in the pot and mix.
- Now add the Gram flour and yogurt mixture to the pot and stir till fully incorporated with the contents of the pot.
- Add 3 cups of water and bring to a boil while stirring.
- Once the curry mixture comes to a boil, cover and cook on low flame for approx. 2 & ½ hours.
- Don’t forget to stir in between.
THE FRITTERS
- In a medium bowl add Gram Flour, baking soda, and salt. Mix well.
- Add in water till you get a medium paste-like consistency.
- Throw in the diced onions, potatoes, green chilies, freshly chopped coriander, and spinach.
- Add in the spices and powders mentioned in the ingredients list
- Now place a wok over medium flame and pour in the oil for frying.
- Bring the oil is at 350 – 365 F. it is the ideal temperature for frying.
- Take a spoonful of the fritter mixture and carefully drop in the oil.
- At a time fry up to 10-12 fritters. Fry in batches. Overcrowding the wok will cause the fritters to stick to each other.
- Take out the fritters once golden brown and place them over a wired rack to drain out the excess oil.
- Add the fritters to the curry and let the curry simmer for 5 mins over medium heat.
- In a frying pan add ¼ cup Olive Oil and heat it up.
- Add in the thinly sliced onions and let them turn to light golden color. take out some of the brown onion for the garnish.
- In the rest of the fried onions add whole small red chilies, cumin seeds, and finely chopped garlic.
- Pour it over the curry and garnish.
THE Rice
- Soak 3 cups of rice in water and set aside for 20 minutes.
- In a medium pot add oil. To that add cumin seeds, cloves, and cinnamon sticks and saute.
- Drain the rice and add in the pot and toast for 3 minutes.
- Pour 5 cups of water and bring it to a quick boil.
- Add salt to taste.
- Cover and cook for 12 minutes.
- Turn off the flame and let the rice rest for a while. And add freshly chopped coriander.
Serve with the
curry and Bon Appetite !
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