Punjabi Kadhi
Punjabi Kadhi is a yogurt-based curry with gram flour dumplings, simmered with spices and herbs.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yogurt (whole milk based) | 500 | Milliliters |
| Gram Flour (also known as besan) | 150 | Grams |
| Water (for the kadhi mixture) | 1000 | Milliliters |
| Onion (medium, finely chopped) | 1 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Green Chili (finely chopped) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Fenugreek Seeds | 0.5 | Tsp |
| Turmeric Powder | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Oil (for frying) | 3 | Tbsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Asafoetida | 0.5 | Tsp |
Instructions
- In a bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt. Gradually add water to form a smooth mixture.
- Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, and asafoetida. Allow them to splutter.
- Add chopped onions, ginger, garlic, and green chilies. Sauté until onions are golden brown.
- Pour the yogurt mixture into the pan. Stir continuously to avoid curdling.
- Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak fenugreek seeds in water for 2 hours before cooking.
Kitchen equipment
WhiskDeep Frying Pan