dinner · Uncategorized

More than one “curry”: Khadi and Masaledar Aloo

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I think if I were to try to describe Kadhi, I couldn’t leave out its signature yellowness. Throughout the regions within south asian countries, the elements are interchangeable. Khadi wouldn’t be khadi without its tanginess or its consistency, but ingredients that give it those characteristics depend on the region you are eating it in. For example the sourness can come from yogurt, buttermilk, or tamarind while the thickness of the gravy depends can also change from chickpea, gram, whole wheat flour, or pureed chickpeas. Sometimes the kadhi will be paired with dumplings (also completely variable) which buffs up your meal. It can be finished off with a tadka of mustard, cumin, or fenugreek. Confused? It’ll make more sense as we get into the process of it!

A recurring theme, but there’s multiplicity in every dish. Due to the different roots I have, I was exposed to different variations but this particular recipe is an amalgamation of influences from the pathan/bihari variation. Most commonly, we would eat kadhi with rice which never failed to disappoint as it soaked up the kadhi for a the perfect tangy savoury bite. On a cold night, pairing these with some masala spiced potatoes or fritters (pakodas) hits every comfort spot. In fact, as my partner and I head to finals we couldn’t help but use this as our study fuel. There’s something about its simplicity that feels like home every time.

Prep: 15 mins
Cook: 30 mins


4 green chilis
1 square inch Ginger
4 clove Garlic
Handful cilantro
1 medium onion
2 medium tomatoes
2 cups buttermilk
1.5 cup yogurt
1 cup besan (gram flour)
2 tbsp salt
1 tsp cayenne
2 tbsp coriander
1 tbsp cumin
1 tbsp turmeric

Masaledar potatoes
2 potatoes peeled and sliced
1 tbsp coriander
1 tbsp cumin
1 tbsp salt
½ tbsp cayenne
2 tbsp ghee

I like to do all the prep work first. So chop up your veggies like pictured (if you like it less spicy, leave chilis whole), whisk all your dairy and flour in a bowl, and coat your potatoes with the spice mixture listed. I love cutting the ginger into matchsticks because it absorbs all of the liquid and is just a nice bite to get into. If you have zero tolerance for ginger, go ahead and mince it. 

Start by sauteing the chopped onion, garlic, and ginger in a tablespoon of oil. After they start browning, add turmeric, coriander, and cumin and cook through. 

Now comes the really critical part, the besan liquid mixture. When you pour this in, whisk with a lot of fervor or the whole dairy mixture will “break” and become grainy/lumpy instead of a silky creamy texture. Do so for five minutes until the mixture becomes homogeneous. Processed with VSCO with f2 preset

As it bubbles away, the khadi will get yellower from the turmeric we put in earlier. Add in the chilies, tomato, and cilantro now. Add the cayenne and let simmer for another 15 until it gets to be a thick consistency. This is a good time to add those potatoes on a skillet/nonstick type shallow pan on medium high. Add the ghee and coat pan before plopping the slices down. Flip over as needed, they usually finish up around the same time as the khadi.

Boom, that was easy! Grab a plate and some rice, its time to put some khadi in your belly and feed your worries away basically! Also ghee + potatoes are a math made in heaven that butter doesn’t even come close to.

Processed with VSCO with f2 presetProcessed with VSCO with f2 preset


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