Punjabi Kadhi

A comforting North Indian classic, Punjabi Kadhi features soft gram flour pakoras simmered in a tangy yogurt-based gravy, tempered with aromatic spices.

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Servings: 4

Ingredients

For Pakoras:

  • 1 cup Gram flour (besan)
  • 1/4 cup chopped onion
  • 1/4 cup chopped potato
  • 1 tsp ajwain
  • 1 tsp red chili powder
  • 1 tsp chopped ginger
  • 1/2 tsp baking powder
  • Salt to taste
  • Oil for deep frying

For Kadhi:

  • 1 cup curd (yogurt)
  • 1/4 cup gram flour (besan)
  • 2 whole dry red chilies
  • 1 tsp turmeric powder
  • A pinch of asafoetida
  • 1 tsp fenugreek seeds
  • 2 tbsp oil
  • Salt to taste
  • 3 cups water

Method

1. Prepare the Pakoras

  • In a bowl, mix gram flour, onion, potato, ajwain, red chili powder, ginger, baking powder, salt, and about 1/2 cup water.
  • Mix well to form a thick batter.
  • Heat oil in a kadhai and drop small portions of batter into hot oil.
  • Deep fry until golden brown. Remove and keep aside.

2. Prepare the Kadhi Base

  • Beat the curd and mix with gram flour until smooth and lump-free.
  • Add turmeric powder, salt, and 3 cups water. Mix well.

3. Cook the Kadhi

  • Heat oil in a kadhai.
  • Add fenugreek seeds and dry red chilies; sautĂ© briefly.
  • Add asafoetida and stir.
  • Pour in the curd-gram flour mixture.
  • Bring to a boil, then simmer on low heat for about 15 minutes, stirring occasionally.

4. Add Pakoras

  • Add the fried pakoras to the simmering kadhi.
  • Cook for another 5 minutes so the pakoras absorb the flavors.

5. Serve

  • Serve hot with steamed rice.

Tips

  • Stir continuously after adding curd to avoid curdling.
  • For extra flavor, add a final tempering of mustard seeds and curry leaves.
  • Let kadhi rest for a while before serving—it tastes even better.
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