Keto Traditional Punjabi Kadhi

Delve into the comforting warmth of **Keto Traditional Punjabi Kadhi**, a low-carb twist on the classic North Indian dish. This creamy yogurt-based curry is made luscious with almond flour instead of gram flour, perfectly seasoned with turmeric, red chili powder, and an aromatic tempering of cumin, fenugreek, and curry leaves sautéed in ghee. The star of this keto-friendly dish is the golden zucchini and spinach pakoras, crafted with coconut flour and fried to crispy perfection in avocado oil, adding a delightful texture. Easy to prepare in just under an hour, this flavorful kadhi is a guilt-free indulgence for anyone following a keto or low-carb lifestyle. Garnished with fresh coriander and a final drizzle of ghee, this dish is ideal for cozy weeknight dinners or even festive occasions. Pair it with cauliflower rice or enjoy it on its own for a wholesome and satisfying Indian keto meal.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Greek yogurt (full fat, unsweetened)
• 2 cups Water
• 3 tablespoons Almond flour
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 1 teaspoons Salt
• 3 tablespoons Ghee
• 1 teaspoons Cumin seeds
• 0.5 teaspoons Fenugreek seeds
• 1 teaspoons Fresh ginger (grated)
• 1 medium Green chili (finely chopped)
• 8 leaves Curry leaves
• 2 tablespoons Coriander leaves (chopped)
• 3 tablespoons Coconut flour
• 0.5 cup Zucchini (grated for pakoras)
• 0.5 cup Spinach (chopped for pakoras)
• 1 large Egg
• 0.25 teaspoons Baking powder
• 1 cup Avocado oil (for frying pakoras)

Directions

Step 1

In a medium bowl, whisk together the Greek yogurt, water, almond flour, turmeric powder, red chili powder, and salt until smooth. Set aside.

Step 2

Heat 2 tablespoons of ghee in a deep pan over medium heat. Add cumin seeds, fenugreek seeds, grated ginger, chopped green chili, and curry leaves. Sauté for 1-2 minutes until fragrant.

Step 3

Lower the heat to medium-low and slowly pour in the yogurt mixture while stirring continuously to prevent it from curdling.

Step 4

Continue cooking the kadhi, stirring occasionally, for 20-25 minutes until it thickens and the flavors meld together. Adjust salt and spice levels as needed.

Step 5

Meanwhile, prepare the pakora batter by mixing coconut flour, grated zucchini, chopped spinach, egg, baking powder, and a pinch of salt in a bowl. The batter should be thick but slightly wet.

Step 6

Heat avocado oil in a frying pan over medium heat. Drop small spoonfuls of the pakora batter into the hot oil and fry until golden and crispy on both sides. Remove onto a paper towel-lined plate to drain excess oil.

Step 7

Once the kadhi is cooked, add the fried pakoras to the gravy and let them simmer for 2-3 minutes so they absorb some of the flavors.

Step 8

Finish by garnishing the dish with freshly chopped coriander leaves and a final drizzle of the remaining tablespoon of ghee.

Step 9

Serve hot and enjoy your Keto Traditional Punjabi Kadhi!

Nutrition Facts

Serving size	(1384.9g)

Amount per serving	% Daily Value*
Calories	3064.7

Total Fat 308.9g	0%
Saturated Fat 64.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 371.5mg	0%
Sodium 2816.5mg	0%
Total Carbohydrate 44.0g	0%
Dietary Fiber 17.7g	0%
Total Sugars 13.3g
Protein 37.8g	0%

Vitamin D 53.8IU	0%
Calcium 546.5mg	0%
Iron 10.5mg	0%
Potassium 1759.9mg	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: 89.5%

Protein: 4.9%

Carbs: 5.7%