Punjabi Kadhi Recipe

Punjabi Kadhi Recipe

Ingredients:

• 500 gm thick sour curd
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon garam masala powder
• salt as required
• 1 cup mustard oil
• 1/2 teaspoon carom seeds
• 1 tablespoon garlic
• 2 green chilli
• 1 teaspoon cumin seeds
• water as required
• 1/2 teaspoon turmeric
• 2 dashes asafoetida
• 250 gm gram flour (besan)
• 2 medium onion
• 1 tablespoon ginger
• 1 teaspoon fenugreek seeds
• 2 dry red chili
• 10 leaves curry leaves

For Garnishing :

• 1 handful coriander leaves

Recipe :

• Step 1 Prepare the gram flour batter for making onion pakoras

  To prepare onion pakoras for kadhi recipe, take a bowl and mix 100 grams of gram flour, carom seeds, red chilli powder, garam masala powder and salt as per your taste. Mix all these ingredients well and make a batter. Next, peel and slice the onions and add them to the gram flour mixture. Mix the ingredients together and keep aside for about 30 minutes.

• Step 2 Fry the pakoras in oil

  Take a deep frying pan and heat oil in it over medium flame. Take the batter in a tablespoon and add it to the pan. Fry the pakoras until they turn crispy and brown. Remove from flame, and place over tissue paper to remove excess oil. Your pakoras are ready. Keep them aside for later use.

• Step 3 Mix gram flour with curd to make Kadhi

  To prepare the curd mixture, take curd and whisk properly until it gets smooth. The curd should be sour in taste. If not, it can tone down the flavour of the dish. Add the remaining gram flour, red chilli powder, garam masala powder, turmeric powder and salt as per taste. Whisk all the ingredients properly. Add 3-4 cups of water and stir to dissolve all the lumps.

• Step 4 Prepare the tempering

  To prepare the Punjabi kadhi recipe, take a large pan or pressure cooker and add 2 tbsp of mustard oil in it. Add cumin seeds and fenugreek seeds and saute well for a minute. Add a pinch of asafoetida and allow the seeds to splutter. Chop the onions, ginger, garlic in a bowl. Add the chopped onions to the pan and saute for a while. Then, add chopped ginger, garlic, and green chillies to the pan. Finally, add curry leaves and dry red chillies and stir properly for a while. Saute for a few seconds.

• Step 5 Simmer the kadhi for 15 minutes and then add the onion pakoras in it

  When the tempering is ready, add the curd-gram flour mixture into the pan. Stir the ingredients properly and let the kadhi boil for about 15 minutes. Reduce the flame and let it simmer until it turns thick. Now, add the onion pakoras into the kadhi and mix properly. Cover with a lid and let the pakoras soak properly into the kadhi. Sprinkle some garam masala powder and garnish with chopped coriander leaves before serving.

Tips :

• To prepare Punjabi Kadhi in a traditional way, make sure you only use mustard oil or kachchi ghani oil for frying the pakoras and tempering.

• When making Punjabi kadhi at home, use a deep-bottomed pan or kadhai as the curd mixture can spill everywhere on the gas while simmering.

• Add a pinch of baking soda in the pakora batter before frying. This will ensure that you have soft and delicious onion pakoras in your kadhi.

• Also, while preparing the tempering for the kadhi, make sure that you add kasoori methi leaves in it. This will make it aromatic and enhance the flavour of your Punjabi Kadhi.