4.1/5 rating (24 votes)


Yoghurt Curry

  • Heat Medium
  • Serves 4
  • Dietary Info VEGETARIAN
  • Prep 20 mins
  • Cook 40 mins

A rare dish this one, made with a sharp, tangy yoghurt-based sauce and flavoured with fenugreek.

Hari says

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 Priviledges, 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.

  • Ingredients
  • Method


  • 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


  1. Mix the greek yoghurt and gram flour to make a thick paste and pour into a pan and begin to heat.
  2. Blitz the garlic, ginger, chilli in a blender and add 2 large glasses of water.
  3. Pour into the yoghurt mixture add the salt and stir. It should have the consistency of a very thin batter at this stage.
  4. Heat the pan and continue to stir as this does have a tendency to stick to the bottom of the pan and burn.
  5. The Kharee will begin to thicken. If it gets too thick just add a little more water.
  6. Reduce the heat add the fenugreek (fresh/dried) and leave to cook for about 30 minutes. Continue to check and stir.
  7. Add, pakora (or cooked potato chunks), garam masala, fresh coriander and stir.
  8. Leave for 10 minutes for the pakora to soak up the sauce.


  1. Heat oil in a small frying pan and toast the chilli for a second.
  2. 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.

Nutritional information

Typical values* per Serving
Fat (g)4.8
of which saturates (g)2.4
Carbohydrates (g)14
of which sugars (g)2.8
Fibre (g)2.0
Protein (g)6.7
Salt (mg)1.1
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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Comments (2)

  • Anda


    13 June 2020 at 03:51 |
    Thank you for this recipe. While uncommon, for us at least, it turned out delicious. Exciting to make and eat something different. Followed the recipe as stated and the results were very satisfying.


    • Hari Ghotra

      Hari Ghotra

      02 July 2020 at 14:33 |
      Hi Anda This is a classic Punjabi dish and Im thrilled you loved it! Thank you for trying it! Hari


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Hari Ghotra