Re: Punjabi curry recipe
chips, my MIL suggests keeping yoqurt outside at room temperature for a day or two before making karhi to give it the tangy taste. SHe also says homemade yogurt works better than the packaged kind since its sweeter. I did it this way once and it turned out khatti, the way i like it.
I was tihnking of making it this week but the thought of consuming all those calories made me cringe and not do it :(