Indian stew and dumplings (Kadhi pakoda) recipe | delicious. magazine

Ingredients

• For the kadhi
• 1kg natural yogurt
• 3 tbsp chickpea (gram) flour
• 4 tbsp vegetable oil
• 1 red chilli, slit open on one side
• 1 tsp each fenugreek, coriander, mustard and cumin seeds
• Pinch of asafoetida
• 150g onions, diced
• 1 tsp crushed garlic
• 1 tsp fresh ginger, grated to a paste
• ½ tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 15 fresh curry leaves (available in Asian grocers and from Ocado)
• 400g frozen sweetcorn, defrosted
• For the pakodas
• 1 onion, chopped
• 2 small potatoes, finely diced
• 2 green chillies, chopped
• 20g fresh coriander leaves
• 10g fresh ginger, crushed
• 5 garlic cloves, crushed
• 1 tbsp each ground coriander, fennel seeds and salt
• 1 tsp chilli powder
• 1 tsp ground turmeric
• 80g chickpea flour, plus extra to dust
• Vegetable oil for frying
• For the tarka
• 4 dried red chillies
• 1 tsp mustard seeds
• 15 fresh curry leaves