Spicy Yoghurt Gravy I Khadhi Gujarati Recipe


2 cups water

1 cup Greek yoghurt, unsweetened

2 tablespoons cooking cream *

2 tablespoons fresh coriander, divided
12 fresh curry leaves, divided

1 tablespoon fresh pigeon peas

1 teaspoon fresh green chilli

1 teaspoon salt

1/2 teaspoon sugar

1/2 teaspoon white turmeric root

1 clove garlic

1/2 teaspoon cumin seeds

1 tablespoon oil

1 tablespoon clarified butter

6 whole cloves

1 whole star anise, broken

    * Substitute: fresh cream


    In a blender, place water, yoghurt, cream, 1 tablespoon of coriander and 6 curry leaves. Add pigeon peas, chilli, salt, sugar, tumeric root and garlic or add 1 tablespoon of khadhi masala.

    Empty mixture into a large saucepan. In a small pot, heat cumin seeds on low heat until cumin seeds darkened. Add oil, clarified butter, cloves and star anise. Allow to cool.

    Add clarified butter mix to saucepan of fresh ground ingredients. Bring to the boil on a high heat for 5-7 minutes and stir continuously so dairy and water do not separate.

    Garnish with remaining curry leaves and coriander. Serve hot with rice.