Creamy karhi sauce with chickpea flour dumplings (Pakora karhi) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 324) by Yamuna Devi

  • coriander leaves
  • curry leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute paprika for ground cayenne pepper; vegetable oil, peanut oil, or unsalted butter for ghee; and buttermilk for plain yogurt.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Gingered chickpeas with eggplant, spinach and tomato (Kabli chana baigan tarkari); Cauliflower and potato surprise (Gobhi aloo bhaji); Mixed fruit chutney (Phal chatni); Zucchini pakora with crushed peanuts (Louki pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paprika for ground cayenne pepper; vegetable oil, peanut oil, or unsalted butter for ghee; and buttermilk for plain yogurt.

  • anu_luke20 on February 22, 2026

    This was very delicious, and different from how I usually make it as it had no fenugreek and instead warming spices (cinnamon, cloves, while peppercorns). I did take the cinnamon stick out once karhi was boiling, then added salt (erroneously omitted from recipe), cayenne, and fresh ground coriander. Was very flavorful and fragrant.

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