Kharee

Kharee

• 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 

Garnish

• 2 tsp oil
• 2 dried chillies
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• ½ onion, sliced

Method

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.

Garnish

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.