Authentic Punjabi Kadhi Recipe

Authentic Punjabi Kadhi Recipe is a flavourful North Indian curry made from gram flour (besan) and yogurt, spiced with turmeric, cumin, and mustard seeds. This creamy, tangy dish is a comforting staple, often served with rice or chapati, showcasing the rich culinary traditions of Punjab.

Some people ask, “How do you know if kadhi is cooked?”

To know if kadhi is cooked, check for a thick, creamy consistency and a rich golden yellow color. The aroma should be pleasantly tangy, and the flavors well-blended without any raw gram flour taste. A slight sheen or oil separation on the surface also indicates it is done.

Is Punjabi kadhi healthy?

Yes, Punjabi kadhi is healthy, being rich in protein, fiber, and probiotics while low in calories.

Try our other delicious recipes: Echor Chingri Dalna Recipe – Jackfruit and Prawn Curry, Khandvi, Dry Fruits laddu.

Ingredients

Pakoda for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 4 tablespoons
• Onion – 1 (sliced)
• Spinach – 1 cup (finely chopped)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1/2 teaspoon
• Carom seeds (Ajwain) – 1/4th teaspoon (optional)
• Garlic paste – 1/2 teaspoon
• Salt to taste
• Oil for frying

Kadhi for Authentic Punjabi Kadhi Recipe

• Gram flour (besan) – 1/4 cup
• Yogurt (curd) – 1 cup
• Water – 3 cups
• Green chilies – 2 (slit)
• Turmeric powder – 1/2 teaspoon
• Red chili powder – 1 teaspoon or as per your taste
• Salt to taste
• Garlic paste – 1/2 teaspoon
• Oil – 1/2 tablespoon

Phoran for Authentic Punjabi Kadhi Recipe

• Cumin seeds – 1/4th teaspoon
• Mustard seeds – 1/4th teaspoon
• Fenugreek seeds – 1/4th teaspoon
• Fennel seeds – 1/4th teaspoon

Final Tempering

• Clarified butter (Ghee)
• Dry red chili – 2
• Kashmiri red chili powder – 1 teaspoon
• Fresh coriander leaves – 1/2 tablespoon

Garnish

• Fresh coriander leaves

Instructions

Pakodas for Authentic Punjabi Kadhi Recipe

1. Firstly, clean and wash the spinach leaves well. Finely chop them and set aside. Peel the onions and slice them. Finely chop the green chillies.
2. In a bowl place gram flour (besan) add sliced onion , chili powder, turmeric powder, garlic paste, green chillies , coriander leaves , carom seed and salt and mix everything together.
3. Now add little bit water at a time and mix well. this batter should be just hard enough to pick up with fingers.
4. Heat oil in a frying pan. When oil start smoking that means it is hot enough then reduce the heat to medium.
5. Now drop a small ball of the prepared dough in the hot oil.
6. Cook in medium flame until all sides are golden brown, with the spatula take them out of the oil and place them in a plate over the paper towel so that extra oil is absorbed by the towel.
7. Repeat the process until all the pakoras are made. Keep aside.

Kadhi for Authentic Punjabi Kadhi Recipe

1. In a bowl, mix gram flour, yogurt, and water until smooth. Set aside.
2. Heat oil in a pan and add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter. Add chopped onions and sauté until golden brown.
3. Add chopped tomatoes and green chilies. Cook until tomatoes are soft. Pour the gram flour-yogurt mixture into the pan and stir well.
4. Add turmeric powder, red chili powder, and salt. Mix thoroughly. Increase the flame to medium and bring the kadhi to a boil. Let the kadhi simmer on low heat for 20-25 minutes, stirring occasionally.
5. Now add the pakodas to the kadhi and stir gently. Cook another 5 minutes. Once the kadhi thickens and reaches desired consistency, turn off the heat. Heat clarified butter in a small pan. Add dry red chili and coriander leaves, and sauté for a few seconds. Turn off the heat and immediately add red chili powder.
6. Pour the tempering over the curry. Quickly cover the pan and let the kadhi smoke for 3-4 minutes. After 3-4 minutes. Garnish with fresh coriander leaves.
7. Serve hot with steamed rice or chapati.