Punjabi Kadhi Recipe

Here’s a traditional recipe for Punjabi Kadhi, a comforting yogurt-based curry with gram flour dumplings (pakoras) that’s tangy, creamy, and flavorful. It pairs perfectly with steamed rice.

Ingredients

For the Kadhi:

• 2 cups yogurt (preferably slightly sour)
• 1/2 cup besan (gram flour)
• 4 cups water
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• Salt to taste

For the Pakoras:

• 1 cup besan (gram flour)
• 1 medium onion, thinly sliced
• 1/2 tsp ajwain (carom seeds)
• 1/2 tsp red chili powder
• Salt to taste
• Water (as needed for the batter)
• Oil for frying

For Tempering:

• 2 tbsp ghee or oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp fenugreek seeds (methi)
• 1/2 tsp hing (asafoetida)
• 2-3 dried red chilies
• 10-12 curry leaves
• 1/2 tsp red chili powder (for color and aroma)
• Fresh coriander leaves, chopped (for garnish)

Instructions

Step 1: Prepare the Kadhi Mixture

1. In a large mixing bowl, whisk together yogurt and besan until smooth with no lumps.
2. Add turmeric powder, red chili powder, and salt. Gradually add water and whisk until well combined. Set aside.

Step 2: Make the Pakoras

1. In a bowl, mix besan, sliced onions, ajwain, red chili powder, and salt.
2. Add water gradually to make a thick batter that coats the onions well.
3. Heat oil in a pan or kadhai for frying. Drop small portions of the batter into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels. Set aside.

Step 3: Cook the Kadhi

1. Pour the kadhi mixture into a large pot or kadhai. Cook over medium heat, stirring continuously until it comes to a boil (this prevents curdling).
2. Once it starts boiling, reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally until the kadhi thickens and the raw flavor of besan disappears.

Step 4: Add Pakoras to the Kadhi

1. Add the fried pakoras to the simmering kadhi. Let them cook in the kadhi for about 10-15 minutes to absorb the flavors and soften slightly.

Step 5: Temper the Kadhi

1. In a small pan, heat ghee or oil. Add cumin seeds, mustard seeds, and fenugreek seeds. When they begin to splutter, add hing, dried red chilies, and curry leaves.
2. Turn off the heat and add red chili powder, swirling the pan to mix.
3. Pour this tempering over the kadhi and pakoras. Garnish with fresh coriander leaves.

Serving

Serve hot Punjabi Kadhi with steamed rice or roti, topped with extra fresh coriander leaves if desired.

Enjoy this warm, tangy, and flavorful Punjabi Kadhi!

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