Punjabi Kadhi

Punjabi Kadhi is one of the many ways kadhi is served in India. To my bias, it's also the best way!

This creamy, thick, aromatic curry will become your favourite type of curry. Made with healthy spices, chickpea flour, onions and powdered spices, this curry will blow your mind. Served with mixed vegetable pakoras and a spicy tadka, try mouth-watering curry today!

Serves: 8

Ingredients

Kadhi Slurry

1½ cups Curd*

½ cup Besan

3 cups Water

½ tsp Haldi

1 tsp Chilli

1 ½ tsp Coriander powder

1 tsp Fenugreek powder

10 Fenugreek seeds

10 Coriander seeds

½ tsp Jeera

Pinch of Asafoetida

2 Red dried chillies

⅓ sliced Onion

1 tsp Garlic ginger paste

2 tbsp Curry leaves

2 chopped green chillies

Salt to taste

Fenugreek Leaves

4 tbsp Oil

Pakora

1 cup Besan

¼ cup + 2 tbsp Water

1 tsp Coriander powder

½ tsp Fenugreek powder

1 tsp Chilli powder

½ tsp Salt

¾ sliced Onion

3 Green Chillies

2 cups Oil

Tadka

2 tbsp Oil/Ghee/Butter

1 tsp Jeera

1 tsp Ajwain

1 tsp Coriander seeds

2-3 dried Red chillies

½ tsp Haldi

½ tsp Kashmiri red chilli powder

*Room Temperature

Method

Step 1- Kadhi Slurry

Add your curd, besan, haldi, red chilli powder, coriander powder, and fenugreek powder in a deep bowl and whisk until lump-free. Then add water and whisk again. Let it rest for 30 minutes.

Step 2

In a pan, add oil and place on heat. Once hot, add fenugreek, coriander, jeera, asafoetida, and red chillies and cook for 30 seconds. Then add in your onion slices and cook till golden brown.

Step 3

Reduce the heat, and then add in your ginger garlic paste. Stir constantly till the raw smell of garlic goes away. Then stir in your curry leaves and green chillies and cook for another 1-2 minutes on low heat.

Step 4

Then add in your kadhi slurry and increase the heat to a medium. Stir constantly till the kadhi comes to a boil. Then reduce the heat to a medium-low and add salt; mix well. Then cook the kadhi for 45 minutes to an hour.

Step 5

Ensure to stir occasionally and add ¼ cup of water every 15 minutes. Cook the kadhi till desired consistency is reached. Keep the heat low.

Step 6

Once the kadhi has been cooked for a given time and desired consistency take it off heat, garnish with some fenugreek leaves, and set aside.

Step 7- Pakora

Add onions, green chilli, besan, coriander powder, fenugreek powder, chilli powder, salt and water in a bowl. Mix well.

Step 8

Then in a deep bottom pan, add oil and keep on high heat. Once the oil is hot, reduce the heat to medium and drop 1 tbsp of the pakora batter into the pan. When the bottom half of the pakora is cooked, flip it over. Cook the pakora till golden brown. Take them out and keep them aside.

Step 9- Tadka

Add oil/ghee/butter to a pan and place on medium heat. Then add coriander seeds, jeera, ajwain, red chillies, and haldi and cook till aromatic; then add red chilli powder and stir. Take off the heat.

Step 10- Assembly

Add the pakora to the kadhi and drizzle the tadka over the kadhi. Serve with some hot rice.

Tips

1. Ensure your curd is at room temperature; otherwise, your kadhi might curdle.

2. Stirring the slurry before it comes to a boil prevents it from sticking to the pot.

3. Add salt for 5 minutes after the kadhi has boiled.

4. The longer you slow cook the kadhi, the tastier it becomes.

5. Don't add too much water to the pakoras.

6. Kadhi tastes better the next day.