Punjabi Kadhi

Add 2 tbsp Refined Oil, 0.5 tsp Jeera, 0.5 tsp Mustard Seeds, 0.5 tsp Methi Seeds, 0.5 tsp Ajwain, 0.25 tsp Hing, and 8 washed Curry Leaves to The Upliance jar. Then add 1 Green Chilli (stem removed), 8g peeled Ginger, 8 peeled Garlic cloves, and 1 piece of Onion (cut into two halves) to the jar.

The Upliance will now automatically sauté the tempering spices for 30 seconds on medium heat with automatic stirring. After this, The Upliance will chop the aromatics for 10 seconds. Then, The Upliance will sauté the aromatics for 3 minutes on low heat until fragrant, with automatic stirring.

While The Upliance is working, make a smooth slurry by mixing 80g Besan Flour, 0.5 tsp Turmeric, 0.5 tsp Kashmiri Mirch, 0.5 tsp Salt, and 200ml Water in a bowl. Also, prepare pakora batter by mixing 120g hand-chopped Onion, 4 minced Coriander Leaves, 50g Besan Flour, 60ml Water, 1 tsp Kashmiri Mirch, 1 tsp Turmeric, and 1 tsp Salt in a separate bowl. Now, add 250g Curd, 400ml Water, 1 tsp Salt, 0.5 tsp Kasoori Methi, and the prepared Besan Slurry to The Upliance jar. The Upliance will now automatically cook the Kadhi on low heat for approximately 47 minutes with continuous stirring, allowing it to thicken perfectly.

The Kadhi is now ready. Fry the prepared pakora batter in a separate pan with oil until golden brown. Add the fried Pakoras to the Kadhi while serving and garnish with fresh Coriander Leaves.