Punjabi Kadhi - cooking recipe

Ingredients

1/2 cup besan (gram flour)
1 pinch cumin seed
2 teaspoons chopped onions
1 chopped green chili (or jalapeno)
1 pinch turmeric
2 medium potatoes, diced
1/4 teaspoon red chili powder or 1/4 teaspoon cayenne pepper
oil (for frying, estimated)
1 cup plain low-fat yogurt
4 cups water
1 pinch red chili powder
2 tablespoons besan (gram flour)
4 tablespoons vegetable oil
1 teaspoon cumin seed
1 big onion, slivered
2 -3 garlic cloves, minced
1 teaspoon ginger paste
1 large tomatoes (chopped)
1 teaspoon turmeric powder
1 teaspoon coriander powder
salt

Preparation

Make pakoras:
Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric,red chilli powder and salt) in a bowl until smooth. Add enough water to make a very thick batter.
Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling.
Blend yogurt, 4 cups water and besan. It should look like a buttermilk.
Pour oil in a big pan (or wok) and heat it until it gets hot. .
Add onions and fry until golden brown.
Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.now Add cumin seeds coriander powder,red chilli powder,salt,turmeric,tomatoes,green chilli and fry for 3-4 minutes.
Add the kadi sauce mixture.
Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 1 hour, stirring occasionally.
Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes.than add the pakoras in the kadi.
Boil more for 3 minutes and don't stir too much as the pakora can break apart.