Traditional Punjabi Kadhi
Experience the authentic flavors of North India with this soul-soothing Traditional Punjabi Kadhi, a tangy yogurt-based curry thickened with gram flour (besan) and infused with a medley of bold spices. Perfectly balanced with the aromatic tempering of cumin, mustard seeds, fenugreek seeds, garlic, and curry leaves, this velvety dish boasts a creamy texture and a hint of spice. Slow-simmered to perfection, this kadhi pairs beautifully with steamed rice or roti, making it a comforting choice for lunch or dinner. Ready in under an hour, this wholesome recipe brings together the richness of traditional Punjabi flavors, creating a meal that’s as satisfying as it is nutritious. Garnished with fresh coriander, it’s an irresistible treat for spice and curry lovers alike!
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Ingredients
- 500 grams Yogurt
- 100 grams Gram flour (besan)
- 1000 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 1 teaspoon Ginger paste
- 4 Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 Green chili
- 10 Curry leaves
- 3 tablespoons Oil
- 2 tablespoons Coriander leaves (for garnish)
Directions
Step 1
In a large mixing bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt. Add 1 liter of water and mix until smooth and well combined.
Step 2
In a heavy-bottomed pot, heat oil over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle for a few seconds.
Step 3
Add asafoetida, ginger paste, chopped garlic, sliced green chilies, and curry leaves. Sauté until the garlic becomes golden brown.
Step 4
Lower the heat and gradually pour the yogurt mixture into the pot while stirring continuously to avoid any curdling.
Step 5
Increase the heat to medium-high and bring the mixture to a boil while stirring constantly.
Step 6
Once it starts to boil, reduce the heat and let it simmer for 30-35 minutes. Stir occasionally to make sure it doesn't stick to the bottom. The kadhi will thicken as it cooks.
Step 7
Once the kadhi has reached your desired consistency, turn off the heat and let it rest for a few minutes.
Step 8
Garnish with chopped coriander leaves before serving.
Step 9
Serve hot with steamed rice or roti.
Nutrition Facts
| Serving size | (1834.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1265.0 |
| Total Fat 59.4g | 0% |
| Saturated Fat 9.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 30mg | 0% |
| Sodium 5191.7mg | 0% |
| Total Carbohydrate 129.2g | 0% |
| Dietary Fiber 24.7g | 0% |
| Total Sugars 47.3g | |
| Protein 57.6g | 0% |
| Vitamin D 240IU | 0% |
| Calcium 1511.6mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 3443.1mg | 0% |
Source of Calories