Step 1: Prepare the Yogurt Gravy Base

In a mixing bowl, add 4 heaped tablespoons of full-fat yogurt. Add 1/3 cup of water and whisk until smooth. Add 3 tablespoons of besan flour, 1 1/2 tsp of turmeric, 2 tsp of coriander powder, 1 tsp of Kashmiri chilli powder, and 1 1/2 tsp of garam masala. Whisk again until there are no lumps. Set this mixture aside for at least 30 minutes to allow the spices to infuse.

Step 2: Prepare the Pakora Vegetable Mix

In a large mixing bowl, combine 1 thinly sliced red onion, 1 thinly sliced medium potato, 3 chopped green chillies, 3 chopped spring onions, and 2 tsp of fresh garlic-ginger paste.

Step 3: Complete the Pakora Batter

Finely chop about 300g of fresh spinach and add it to the vegetable mix. Add a good pinch of Ajwain seeds (rubbed between your palms), 3 level tsp of coriander powder, 1 level tsp of garam masala, 1 tsp of turmeric, 1/2 tsp of red chilli powder, 1 tsp of roasted ground cumin, and 1 tsp of salt. Mix everything thoroughly. Add enough besan (chickpea flour) to just coat the vegetables, followed by 1 tablespoon of semolina for crispiness. Add a small splash of water and mix to form a thick, binding batter. Let it rest for 10 minutes.

Step 4: Fry the Pakoras

Heat oil in a kadai or deep pan for frying. Test the oil's temperature with a small drop of batter; it should sizzle and float up quickly. Using a spoon, carefully drop bite-sized portions of the batter into the hot oil. Fry on a medium-low flame for about 8 minutes in total, turning them occasionally, until they are golden brown and crispy. They will float to the top when they are almost cooked. Remove with a slotted spoon and drain on a plate lined with paper towels.

Step 5: Prepare the Tadka and Cook the Gravy

In a separate large pan, heat 2 tablespoons of butter ghee. Add 1/3 tsp of hing, 1/2 tsp of cumin seeds, 1 tsp of black mustard seeds, 1/2 tsp of ajwain seeds, 1 tsp of coriander seeds, 1/2 tsp of fenugreek seeds, and 1 tsp of Kashmiri red chilli powder. Sauté for about 30 seconds until fragrant. Add 1/2 sliced red onion, 2 chopped spring onions, and 2 chopped green chillies. Sauté until the onions are soft and caramelized. Add 2 tsp of garlic-ginger paste and cook for another minute.

Step 6: Simmer the Gravy and Finish the Dish

Pour the prepared yogurt-besan mixture into the pan with the tadka. Add 1/2 cup of water. Bring the gravy to a boil over a high flame, making sure to stir continuously to prevent the yogurt from splitting. Once it comes to a rolling boil, reduce the flame to low and let it simmer for 35 minutes, stirring occasionally. The gravy will thicken significantly. Finally, gently drop the fried pakoras into the simmering gravy. Garnish with fresh coriander and serve immediately.

• Use full-fat yogurt for a richer, creamier gravy that is less likely to split.

• Continuously stir the yogurt gravy while bringing it to a boil to prevent it from curdling.

• Adding a tablespoon of semolina to the pakora batter makes them extra crispy.

• Fry the pakoras until they float to the top; this is a visual cue that they are almost cooked through.

• Do not add tomatoes to this gravy, as the acidity can cause the yogurt to split.

• You can use other vegetables for the pakoras, such as cauliflower or bell peppers.

• For a simpler version, you can make plain besan (chickpea flour) pakoras without the vegetables.