This is the real traditional karhi made using onion pakoras; made using phone instructions from my mum as it was the first time for me!
1 cup natural yogurt
3 cups water
2 heaped tbsp chickpea flour
Whisk them together and stir in a tsp of turmeric powder. Heat the gravy in a pan until it comes to a boil, stirring from time to time and then reduce the heat to low. It would need to be stirred every so often as the gravy cooks and thickens.
Meantime, heat 2 tbsp oil in a pan and add
1 tsp cumin seeds
1/2 tsp asafoetida
1 small onion, thinly sliced and cook until they soften and start to turn golden in colour
Stir in 1 tsp ginger paste and 1/2 tsp garlic paste, followed by 2 green chillies very thinly sliced (adjust to taste).
Add 1 tbsp coriander powder, 1/2 tsp garam masala, salt and black pepper to taste, a tsp of kashmiri red chilli powder, pinch of red chilli powder, a dried red chilli (optional) and cook for a minute or two, on low heat so as not to burn them.
Add the onion mixture into the gravy that is boiling and also stir in about 5-6 onion pakoras. Stir well and cook for 5-10 minutes on low/medium heat.
Sprinkle and stir in some chopped coriander leaves and some kasoori methi. Serve hot with cumin rice and a lemony pickle.