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Mahni (Pahari Kadi)

Potatoes and Onions in a spicy thick gravy made from gram flour

Serving 4-6 persons

Preparation Time: 25 minutes

Cooking Time: 25 minutes



0.5 CupBesan / Gram Flour
4 TablespoonsTamarind Pulp / Imly
1 LargeOnion Cut length Wise
1 LargePotato sliced length wise
1 TablespoonGinger Paste
1 TablespoonFinely Chopped Green Chillies
1 TeaspoonGarlic Paste
0.5 CupCooking Oil

Dry Spices

1 TeaspoonCumin Seeds
1 Pinch of Hing
1 TeaspoonFenugreek Seeds
6 Whole Red Chillies
1 TablespoonCoriander Powder
1 TeaspoonGaram Masala
1 TeaspoonTurmeric Powder
Salt To Taste



  1. In a large bowl sock tamarind pulp in 2 cups of water for 20 minutes. Then remove seeds and mash it well.

  2. Then add Besan to it and mix it well.

  3. In a large skillet heat oil and add hing and cook it for 30 seconds then add cumin, fenugreek seeds and red chillies to it.

  4. Then cook it till cumin and fenugreek changes the color then add onions to it fry them till they turn golden brown.

  5. Then add ginger paste garlic paste and green chillies and fry them for 1 minute then add turmeric powder, coriander powder, salt and garam masala and fry it for another 2 minutes .

  6. Then add potatoes to it add 1 cup of water and cook it for 2 minutes at high flame.

  7. Add Gram Flour and tamarind mix to the skillet and cook it at high flame for 5 minutes and keep stirring. When it starts boiling lower the flame and cook it for another 20- 25 minutes covering it with an lid and stirring it in between after each 5 minutes.

  8. Serve it hot with rice or makki ki roti.

If by chance Kadi becomes too thick add boiling water to it.

Indian Curry, Kadi, Curry, Indian Recipes, Indian Food, Indian Cooking, Indian regional cooking

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