Punjabi Kadhi | How to make Punjabi Kadhi?

What is Kadhi?  It means “slowly cooked” hence the name.  There are a few different ways of making kadhi like Gujarati, Punjabi, Sindhi but Punjabi Kadhi is the most popular all over India.  It is one of the favorite foods among Punjabis.  There is hardly any one i know who doesn’t like Kadhi Chawal (rice).  Kadhi is a thick, creamy, yogurt based dish which is slowly cooked and simmered with pakoras.

Punjabi Kadhi is like a staple food which can be relished any time specially during winter when you want hot Kadhi with rice….yum yum… I just love kadhi chawal period.  I used to love my landlord’s kadhi, every time she used to make it, she will make sure I get a bowl.  Reminds me of my childhood days back home when I was in school.  It is a soul food for me.  How about you?

This dish is so simple to make, you can even put it in the slow cooker and forget about it.    Do try this recipe, you won’t be disappointed at all.  Love the flavors of garlic and sourness from the yogurt.  The sour the yogurt the better the Kadhi is.  Now lets get on to the Kadhi recipe.

Ingredients:

• 1 cup Gram Flour ( besan)
• 2 cups cup sour yogurt
• 1/2 cup tomato puree (optional)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• pinch of asafetida
• 1/2 + 1 tsp paprika
• 12-15 chopped garlic cloves
• 2 incheschopped ginger
• 8-10 curry leaves
• 3-4 dry red whole chillies
• 1 tsp coriander seeds
• Salt to taste
• 1 tsp turmeric powder
• 1.5 tsp garam masala
• 1 tsp red chilli powder
• 5 cups water
• 5 tbsp olive oil

For the Pakoras

• 2-3 small cubed potatoes
• 1 chopped onion
• 1/3 cup chopped spinach
• 1-2 green chillies
• 3/4 besan, salt, amchoor, garam masala, red chilli powder, kasuri methi

Directions:

Mix besan and yogurt and set aside. Make sure there are no lumps.  You can put in the blender and blend or you can whisk it thoroughly.

In a pot, add olive oil. The add mustard, cumin, coriander and fenugreek seeds. Let it splutter. Add curry leaves, hing and dry red chillies. Let it saute for a minute or so. Then add chopped garlic and wait till it turns slightly brown. Add ginger and green chillies. If you want you can add a little bit of tomato puree but not required. Now add turmeric, salt, red chilli powder, paprika and garam masala.

Add the besan and yogurt mixture to the pot. Then add additional water. Let it boil on high and then simmer it down and let it cook slowly on the gas for 2-3 hours or in the slow cooker.

In the meantime we will make the pakoras (fritters). In a mixing bowl, add besan and water to make the batter. Add salt, garam masala, red chilli powder, amchoor. Then add the potatoes, onion, kasuri methi to the batter.  Heat the oil in a kadhai and add little by little to make pakodhay.

After the kadhi is done, add the pakoras and let it cook for another few mins so that they are soaked well and become soft.

Before serving, in a small pan add a couple of tbsps of oil, add hing, a couple of garlic cloves chopped.  Let it turn slightly brown and add coriander seeds.  Let it splutter and then turn the gas off.  Now put a tsp of paprika in the hot oil and mix it.  Pour this mixture over the kadhi in the pot and mix lightly.

Garnish with cilantro and enjoy with hot steamed rice.

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If you like the recipe, please comment below after you give it a try and share it on Facebook.  Would like to hear from you. Your comments, likes, dislikes, matters to me.  Thank you for stopping by!!

Happy Cooking!!!!!

Punjabi Kadhi | How to make Punjabi Kadhi?

Sarika Gunjal

Punjabi Kadhi, a popular combo of thick and creamy yogurt based dish which is slowly cooked and served with steamed rice.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Veg

Cuisine Indian

Servings 4

Ingredients

  

• 1 cup Gram Flour besan
• 2 cups cup sour yogurt
• ½ cup tomato puree optional
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds
• pinch of asafetida
• ½ + 1 tsp paprika
• 12-15 chopped garlic cloves
• 2 incheschopped ginger
• 8-10 curry leaves
• 3-4 dry red whole chillies
• 1 tsp coriander seeds
• Salt to taste
• 1 tsp turmeric powder
• 1.5 tsp garam masala
• 1 tsp red chilli powder
• 5 cups water
• 5 tbsp olive oil
• For the Pakoras
• 2-3 small cubed potatoes
• 1 chopped onion
• ⅓ cup chopped spinach
• 1-2 green chillies
• ¾ besan salt, amchoor, garam masala, red chilli powder, kasuri methi

Instructions

 

• Mix besan and yogurt and set aside. Make sure there are no lumps. You can put in the blender and blend or you can whisk it thoroughly.
• In a pot, add olive oil. The add mustard, cumin, coriander and fenugreek seeds. Let it splutter. Add curry leaves, hing and dry red chillies. Let it saute for a minute or so. Then add chopped garlic and wait till it turns slightly brown. Add ginger and green chillies. If you want you can add a little bit of tomato puree but not required. Now add turmeric, salt, red chilli powder, paprika and garam masala.
• Add the besan and yogurt mixture to the pot. Then add additional water. Let it boil on high and then simmer it down and let it cook slowly on the gas for 2-3 hours or in the slow cooker.
• In the meantime we will make the pakoras (fritters). In a mixing bowl, add besan and water to make the batter. Add salt, garam masala, red chilli powder, amchoor. Then add the potatoes, onion, kasuri methi to the batter. Heat the oil in a kadhai and add little by little to make pakodhay.
• After the kadhi is done, add the pakoras and let it cook for another few mins so that they are soaked well and become soft.
• Before serving, in a small pan add a couple of tbsps of oil, add hing, a couple of garlic cloves chopped. Let it turn slightly brown and add coriander seeds. Let it splutter and then turn the gas off. Now put a tsp of paprika in the hot oil and mix it. Pour this mixture over the kadhi in the pot and mix lightly.
• Garnish with cilantro and enjoy with hot steamed rice.

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