Gram flour curry

Now I know you're reading this recipe and probably thinking that this has got to be a mistake and well just not right ? Well I promise this is one of my all time favourite served with pakoras. It is such a simplistic dish but bold on flavours

It doesn't cost the earth, it's quick to make & the amount will easily feed a hungry family of 4 with enough left over for the next day if any of you can resist it !

you will need :

2 x 454g tub natural yoghurt

2oz melted butter

4 tablespoons oil

2 tbsp gram flour (ground chick pea flour)

1 small onion finely sliced

1 tsp mustard seeds

1tsp cumin seeds

1 tsp garlic paste

1tsp ginger paste

1 tsp salt

3 green chillies

1 1/2 tsp curry powder

1 tbsp tomato puree

1 bay leaf

coriander to garnish

• Start by pouring the yoghurt into a jug, and add equal amount of water  (about 40fl oz) along  and whisk together. 
• Put the gram flour into a small bowl and add enough of the whisked yogurt to the gram flour to make a smooth paste, pour the paste back into the whisked yougurt, whisk together till combined and set aside.
• In a heavy based pan, heat up the oil & butter on a medium heat, add in the mustard seeds and cover the pan with a lid until you hear the seeds begin to pop
• Add in the onions, when slightly softened, add in the garlic, ginger and green chillies. Cook through until the garlic & have browned. Add a splash of water if the mixture begins to catch
• Next add in the curry powder, cumin seeds, tomato puree and bay leaf. Leave to simmer on a low heat for about 5 minutes
• Turn the heat up to full, and quickly but carefully pour in the yogurt, stirring in a continous clock wise motion as you do. Keep stirring till it reaches boiling point* 
• Lower the heat back down and leave to simmer for about 10-15 minutes till the curry has thickened in consistency. Garnish with coriander just before serving, and serve with pakora's  & chapatis 

*stirring the curry till it reaches boiling point ensures that the mixture won't curdle