Dairy-Free Traditional Punjabi Kadhi

Delight in the comforting flavors of **Dairy-Free Traditional Punjabi Kadhi**, a plant-based twist on a beloved North Indian classic. This soul-warming recipe features a silky, spiced chickpea flour and plant-based yogurt gravy, infused with aromatic tempering of mustard seeds, fenugreek, cumin, curry leaves, and green chilies. Perfectly balanced with hints of turmeric and red chili powder, this dairy-free kadhi captures all the hearty warmth of the traditional dish while catering to vegan and lactose-intolerant diets. Ready in under an hour, this dish is a nourishing pairing for steamed basmati rice or roti, making it an excellent choice for a wholesome meal. Rich in flavor, naturally gluten-free, and bursting with authentic Punjabi essence, this recipe is a must-try for lovers of Indian cuisine.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (Besan)
• 2 cups Plant-based yogurt (unsweetened, like coconut or almond yogurt)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 1 teaspoon Mustard seeds
• 0.25 teaspoon Fenugreek seeds
• 1 teaspoon Cumin seeds
• 0.25 teaspoon Asafoetida (hing)
• 10 leaves Curry leaves
• 2 pieces Green chilies (slit lengthwise)
• 1 teaspoon Ginger (finely grated)
• 3 tablespoons Neutral cooking oil (like sunflower or avocado oil)
• 2 tablespoons Fresh cilantro (finely chopped, for garnish)

Directions

Step 1

In a large mixing bowl, whisk together chickpea flour, plant-based yogurt, water, turmeric powder, red chili powder, and salt until smooth and lump-free. Set aside.

Step 2

Heat a large, heavy-bottomed pot or deep pan over medium heat.

Step 3

Add the cooking oil to the pot and once hot, add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter for a few seconds.

Step 4

Add asafoetida, curry leaves, green chilies, and grated ginger to the pot. Stir and sauté for about 1 minute until the spices are aromatic.

Step 5

Reduce the heat to low and slowly pour the yogurt-besan mixture into the pot, stirring continuously to prevent curdling.

Step 6

Turn the heat back to medium and bring the mixture to a gentle boil while stirring frequently to avoid sticking at the bottom.

Step 7

Once it starts boiling, reduce the heat to low and let the kadhi simmer for 25-30 minutes, stirring occasionally until it thickens and the raw taste of the chickpea flour disappears.

Step 8

Turn off the heat and garnish the kadhi with fresh cilantro.

Step 9

Serve hot with steamed basmati rice or roti for a comforting meal.

Nutrition Facts

Serving size	(1654.1g)

Amount per serving	% Daily Value*
Calories	1155.4

Total Fat 71.8g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3757.3mg	0%
Total Carbohydrate 88.3g	0%
Dietary Fiber 19.7g	0%
Total Sugars 18.3g
Protein 37.0g	0%

Vitamin D 0IU	0%
Calcium 665.5mg	0%
Iron 11.9mg	0%
Potassium 1483.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 12.9%

Carbs: 30.8%