Vegan Traditional Punjabi Kadhi

Indulge in the comforting, plant-based flavors of Vegan Traditional Punjabi Kadhi, a creamy and tangy curry crafted with chickpea flour and non-dairy yogurt. This wholesome recipe captures the essence of Punjabi cuisine with its aromatic tempering of mustard seeds, cumin, curry leaves, and a hint of asafoetida. Simmered to perfection, this gluten-free dish boasts a velvety texture and vibrant yellow hue, spiced with turmeric and red chili powder. Ideal for pairing with steamed rice or soft flatbreads, this vegan twist on the classic Punjabi kadhi offers a hearty, satisfying meal that’s packed with bold flavors and nutritional benefits. Perfect for weeknight dinners, this recipe is not only easy to prepare but also brims with authentic Indian flair.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Chickpea flour (besan)
• 2 cups Unsweetened non-dairy yogurt (coconut or cashew)
• 4 cups Water
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Salt
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Cumin seeds
• 0.25 teaspoon Fenugreek seeds
• 0.25 teaspoon Asafoetida (hing)
• 10 Fresh curry leaves
• 1 teaspoon Ginger (grated)
• 1 teaspoon Garlic (minced)
• 2 Green chilies (slit)
• 2 tablespoons Neutral cooking oil (e.g., sunflower oil)
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 2 cups Cooked rice (optional, for serving)

Directions

Step 1

In a mixing bowl, whisk together chickpea flour and non-dairy yogurt until smooth and lump-free. Gradually add 4 cups of water, mixing continuously, to form a thin batter.

Step 2

Add turmeric powder, red chili powder, and salt to the batter. Whisk again to combine. Set aside.

Step 3

Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat. Add mustard seeds and let them splutter.

Step 4

Add cumin seeds, fenugreek seeds, and asafoetida to the pan. Stir for 30 seconds until aromatic.

Step 5

Add curry leaves, grated ginger, minced garlic, and slit green chilies. Sauté for 1-2 minutes until fragrant.

Step 6

Lower the heat and slowly pour the prepared chickpea flour-yogurt mixture into the pan, stirring constantly to avoid lumps.

Step 7

Increase the heat slightly and bring the mixture to a boil while stirring. Once it starts boiling, reduce the heat to low and allow it to simmer for 25-30 minutes. Stir occasionally to prevent sticking.

Step 8

The kadhi should thicken to a smooth, creamy consistency. Adjust salt and spice levels as needed.

Step 9

Turn off the heat and garnish with freshly chopped cilantro.

Step 10

Serve hot with steamed rice or flatbreads.

Nutrition Facts

Serving size	(2153.9g)

Amount per serving	% Daily Value*
Calories	1690.1

Total Fat 62.5g	0%
Saturated Fat 23.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2544.6mg	0%
Total Carbohydrate 227.9g	0%
Dietary Fiber 26.4g	0%
Total Sugars 22.4g
Protein 51.5g	0%

Vitamin D 0IU	0%
Calcium 705.0mg	0%
Iron 12.9mg	0%
Potassium 2190.2mg	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: 33.5%

Protein: 12.3%

Carbs: 54.3%