Punjabi Yogurt Curry with Gram Flour Fritters

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A beloved North Indian classic, this tangy yogurt-based curry is thickened with gram flour and studded with crispy onion fritters. Finished with a fragrant spice tempering, it's the ultimate comfort dish served over steamed basmati rice. The balance of sour yogurt, earthy besan, and aromatic whole spices makes every bite deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 395 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 34 gCarbs
• 7 gFiber
• 9 gSugar
• 15 gProtein
• 720 mgSodium
• 485 mgPotassium
• 245 mgCalcium
• 3.6 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the gram flour fritters

• 1 cup gram flour (besan)
• 1 medium onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 tsp ground turmeric
• 1/2 tsp red chili powder
• 1/4 tsp carom seeds (ajwain)
• 2 tbsp chopped cilantro
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3 tbsp water, as needed
• Oil, for deep frying

For the yogurt curry base

• 2 cups plain full-fat yogurt
• 1/4 cup gram flour (besan)
• 4 cups water
• 1 tsp ground turmeric
• 1 tsp red chili powder
• 1 tbsp grated fresh ginger
• 2-3 green chilies, slit lengthwise
• 1 tsp salt, or to taste
• 1 tsp garam masala

For the spice tempering (tadka)

• 2 tbsp ghee
• 1 tsp black mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds (methi)
• 8-10 fresh curry leaves
• 2 dried whole red chilies
• 1 small onion, thinly sliced
• 3 garlic cloves, sliced
• Pinch of asafoetida (hing)

For garnish

• 2 tbsp chopped cilantro
• 1 tbsp ginger, cut into thin matchsticks

Directions

1. Make the fritter batter: In a mixing bowl, combine gram flour, chopped onion, green chilies, turmeric, red chili powder, carom seeds, cilantro, and salt. Add water a tablespoon at a time, stirring, until you have a thick, droppable batter. Fold in baking soda, cover, and rest for 10 minutes while you heat oil to 350°F (175°C).
2. Fry the fritters: Drop teaspoon-sized portions of batter into hot oil, frying 6-8 at a time without crowding. Cook 2-3 minutes per side until deep golden and crisp. Remove with a slotted spoon and drain on paper towels. Set aside.
3. Prepare the yogurt base: In a large bowl, whisk yogurt, gram flour, and water vigorously until completely smooth. Strain through a fine-mesh sieve into a heavy-bottomed pot to remove any lumps. Stir in turmeric, red chili powder, grated ginger, slit green chilies, and salt.
4. Cook the curry: Place the pot over medium heat and stir constantly with a whisk as the mixture warms. Once it reaches a gentle simmer, reduce heat to medium-low. Continue stirring frequently for 15-20 minutes until the kadhi thickens enough to coat the back of a spoon. Avoid boiling vigorously to prevent the yogurt from splitting.
5. Add the fritters: Gently lower the fried fritters into the simmering kadhi and stir very softly to avoid breaking them. Simmer 5-7 minutes so they absorb the curry flavor. Sprinkle in garam masala, stir once, and remove from heat.
6. Prepare the tempering: In a small skillet, heat ghee over medium-high until shimmering. Add mustard seeds and let them pop, then add cumin, fenugreek, curry leaves, and dried red chilies. After 20 seconds, stir in sliced garlic and onion, cooking until lightly golden. Finish with a pinch of asafoetida, stir once, and immediately pour the sizzling tempering over the kadhi. Cover the pot for 2-3 minutes to trap the aromas.
7. Garnish with fresh cilantro and ginger matchsticks, then serve hot with steamed basmati rice or warm whole-wheat roti.

Cook’s Notes

• Always use full-fat yogurt for the creamiest texture and to reduce the risk of curdling during cooking.
• Whisk the yogurt and besan base until completely smooth and strain it; even small lumps can cause uneven texture or splitting.
• Fry fritters just until golden, not dark, since they will continue absorbing liquid and softening in the curry.
• The kadhi thickens significantly as it sits, so loosen leftovers with a splash of warm water when reheating.
• Add the fritters to the curry only 5-7 minutes before serving to keep them from dissolving entirely.

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