I was a very picky eater as a child. But things changed as I grew up. Now I have to be stopped from eating whatever comes my way (reason of my fatness). I think partly it is my mother’s achievement that from time to time she asked us to try new things and gave us options, like vegetables and desi food. Karri is a “No no” with kids, even some adults. You have to develop a taste for it. My mother tried to make us like karri pakora and succeeded in her endeavor. Our karri pakora was served with plain white rice-the Kashmiri style. After my marriage, I was introduced to a whole new array of dishes (KPK specials) including Kali daal with makhan (black lentils with butter), karri with palak (curry with spinach), and kaddu (pumpkin), dumba Karahi (lamb karahi), aatay Wala roast things I had never tasted; but fell in love with. My in-laws style karri with palak and kaddu is served with either makai Ki roti (maize flour flatbread) or paratha (flatbread) and is finger lickin’ good. Hope you try it and enjoy the different yet amazing taste of this dish!


  • Yoghurt 1kg
  • Gram flour 4-5 tbsp
  • Wheat flour – 1 tbsp
  • Turmeric – ¼ tsp
  • Salt as per taste
  • Red chillies – 1 tsp
  • Red chilli flakes – ½ tsp
  • Spinach – 1 bunch
  • Meethi (fresh fenugreek) – 1 bunch
  • Zucchini – ½ kg


  • Oil – ¼ cup
  • Curry Leaves-  2
  • Turmeric – ¼ tsp
  • Garlic gloves – cut into 2 small round pieces
  • Red chillies – whole 2
  • Zeera whole – ¼ tsp
  • Preparation time : 30 Minutes
  • Cooking time : 60 Minutes
  • Number of servings (yield) : 6 – 7 Individuals


  1. Blend yogurt, wheat flour and gram flour and spices in a blender and then place on the stove with two Liters water at full flame.
  2. Keep stirring till the mixture starts boiling. When the mixture starts boiling, stir continuously and reduce the flame to medium.
  3. Add spinach and meethi (fresh fenugreek; cleaned and cut into small pieces.
  4. Spinach and fenugreek should be washed and cleaned 5-6 times separating the dirty water as it contains a lot of sand in it.
  5. Cut zucchini into small cubes and add in the karri. Then keeping the flame at a medium level, continue cooking till the mixture thickens a bit and all the vegetables have been cooked.
  6. Check the seasoning and add salt or chilies accordingly.
  7. Take a pan with oil and add the garlic cut in small pieces.
  8. When it turns slightly brown, add zeera (cumin), bay leaves and whole red chilies and add turmeric at the end.
  9. When the garlic is done, add the tarka (seasoning) on top of the karri before serving.

I am a stay at home mom and in the future want have my own cafe or restaurant. I am a Punjabi and Kashmiri so when it comes to being a food lover it runs in my blood. My mother is an amazing cook and is a huge inspiration for me.