- 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
- 2 tsp oil
- 2 dried chillies
- 1 tsp cumin seeds
- 1 tsp fenugreek seeds
- ½ onion, sliced
- Mix the greek yoghurt and gram flour to make a thick paste and pour into a pan and begin to heat.
- Blitz the garlic, ginger, chilli in a blender and add 2 large glasses of water.
- Pour into the yoghurt mixture add the salt and stir. It should have the consistency of a very thin batter at this stage.
- Heat the pan and continue to stir as this does have a tendency to stick to the bottom of the pan and burn.
- The Kharee will begin to thicken. If it gets too thick just add a little more water.
- Reduce the heat add the fenugreek (fresh/dried) and leave to cook for about 30 minutes. Continue to check and stir.
- Add, pakora (or cooked potato chunks), garam masala, fresh coriander and stir.
- Leave for 10 minutes for the pakora to soak up the sauce.
- Heat oil in a small frying pan and toast the chilli for a second.
- Add cumin and fenugreek seeds when sizzling add onion and fry until browned. Pour on to kharee, and top with the fried chilli and serve.