Whole30 Traditional Punjabi Kadhi

Experience the rich, tangy flavors of this Whole30 Traditional Punjabi Kadhi, a comforting twist on a classic North Indian dish. This dairy-free and gluten-free recipe swaps traditional yogurt and gram flour for Whole30-compliant coconut yogurt and gram-free flour like almond or cassava flour, making it a wholesome option for those following a clean-eating lifestyle. Infused with bold spices like cumin, turmeric, and mustard seeds, and elevated with the aroma of fresh curry leaves, ginger, and garlic, this kadhi is a symphony of warm, earthy flavors. Simmered to perfection for a creamy, velvety texture, it’s as nourishing as it is satisfying. Serve it as a standalone soup or pair it with roasted vegetables for a nutrient-packed, Whole30-approved meal. Garnished with fresh cilantro, this recipe is a celebration of healthful comfort food with a Punjabi flair.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Coconut yogurt (unsweetened, Whole30-compliant)
• 3 tablespoons Gram-free flour (such as almond flour or cassava flour)
• 4 cups Water
• 2 tablespoons Avocado oil
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 10 Curry leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ginger (grated)
• 1 teaspoon Garlic (minced)
• 1 Green chilies (finely chopped, optional)
• 1 teaspoon Himalayan pink salt
• 2 tablespoons Cilantro (chopped, for garnish)

Directions

Step 1

In a medium bowl, whisk together the coconut yogurt, gram-free flour (almond or cassava), and water until smooth and lump-free. Set aside.

Step 2

Heat avocado oil in a large pot over medium heat.

Step 3

Once the oil is hot, add cumin seeds, mustard seeds, and curry leaves. Allow them to splutter for 30 seconds to release their aromas.

Step 4

Add turmeric powder, coriander powder, and red chili powder, stirring to combine and lightly toast the spices for 10-15 seconds.

Step 5

Add grated ginger, minced garlic, and chopped green chili (if using). Sauté for about a minute until aromatic.

Step 6

Reduce the heat to low and gradually pour in the coconut yogurt and flour mixture, stirring constantly to prevent curdling.

Step 7

Add Himalayan pink salt and bring the mixture to a gentle simmer over medium heat. Stir occasionally to prevent sticking or lumps.

Step 8

Lower the heat and let the Kadhi simmer for 20 minutes, stirring occasionally, until thickened and the flavors meld together.

Step 9

Adjust seasoning if needed, and garnish with freshly chopped cilantro.

Step 10

Serve hot as a comforting soup or alongside roasted vegetables for a Whole30-friendly meal.

Nutrition Facts

Serving size	(1386.4g)

Amount per serving	% Daily Value*
Calories	722.5

Total Fat 54.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2274.2mg	0%
Total Carbohydrate 49.1g	0%
Dietary Fiber 16.7g	0%
Total Sugars 3.4g
Protein 12.8g	0%

Vitamin D 0IU	0%
Calcium 565.7mg	0%
Iron 9.9mg	0%
Potassium 1571.2mg	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: 66.4%

Protein: 7.0%

Carbs: 26.7%