Punjabi Kadhi

Punjabi Kadhi- a popular north Indian recipe with fried onion/ mix vegetable pakoras in a creamy & sour yogurt sauce infused with turmeric.
Turmeric is not just an extremely healthy spice with several health benefits but it also adds a wonderful color and flavor the curry. For this recipe, I used readymade pakoras (bird nests) available in most Indian stores or US stores like Trader’ Joe. If you are interested in making the onion/ mix vegetable pakoras at home, stay tuned and I’ll be uploading a recipe very soon. Will love to get your feedback and hope you enjoy the recipe.

Course: Main dish for lunch/ dinner
Cuisine: North Indian
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

For yogurt mixture:
1.5 cups full fat sour yogurt or dahi (375 gram)
6 tablespoon besan or gram flour
½ teaspoon red chilli powder (lal mirch powder)
½-1 teaspoon turmeric powder (haldi)
½ teaspoon garam masala powder
1 to 1.5 teaspoon salt or add as required
3 cups water or add as required

Start the curry:
2 tablespoons mustard oil
1 teaspoon cumin seeds (jeera)
8 to 10 fenugreek seeds (methi seeds)
1 generous pinch of asafoetida (hing)
1 small to medium onion or ⅓ cup chopped onions
1 tablespoon chopped ginger (adrak)
¾ to 1 tablespoon chopped garlic (lahsun)
2 green chillies, chopped
2 red chillies
8 to 10 curry leaves or 1 sprig curry leaves
1.5-2 teaspoon dry mango powder (amchur )
½ teaspoon garam masala powder to sprinkle on the top
Pakoras; readymade

Method:
Preparing the curd mixture:
1. In a bowl take 1.5 cups sour yogurt or curd. Whisk it well till smooth. Add 6 tbsp gram flour, ½ tsp red chilli powder, ½-1 tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
2. Stir and mix everything again.
3. Add 3 cups water and stir again. Stir very well to make a smooth mixture without lumps. Keep aside.
4. In a large bottomed pot or kadhai, heat 2 tbsp (mustard) oil. Add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
5. Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.
6. Add 1 tbsp chopped ginger, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.
7. Now add 8 to 10 curry leaves, 2 dry red chilies. Stir and saute for a minute on a low flame.
8. Then add the curd mixture. Stir very well.
9. Increase the flame to medium and bring the kadhi to a boil while constantly stirring for around 14 to 16 minutes. After the kadhi starts boiling, lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some hot water.
10. Now add the onion pakoras in the kadhi. Stir and cover with a lid so the onion pakoras soak in the kadhi for 8 to 10 minutes.
11. Lastly sprinkle some garam masala powder on the punjabi kadhi.
12. Serve the punjabi pakora kadhi with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. You could also have kadhi with rotis or parathas.

A detailed method with step by step pictures:

  1. In a bowl take 1.5 cups sour yogurt or curd. Whisk it well till smooth. Add 6 tbsp gram flour, ½ tsp red chilli powder, ½-1 tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.
    20170510_193257.jpg
  2. Stir and mix everything again.
    20170510_193417.jpg
  3. Add 3 cups water and stir again. Stir very well to make a smooth mixture without lumps. Keep aside.
    20170510_193745.jpg
  4. In a large bottomed pot or kadhai, heat 2 tbsp (mustard) oil. Add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. Allow the cumin seeds to crackle and the methi seeds to change their color. Fry on a low flame, so that these spices do not get burnt.
    20170510_195154.jpg
  5. Add ⅓ cup chopped onion. Stir and saute for 3 minutes on a low flame.
    20170510_195224.jpg
  6. Add 1 tbsp chopped ginger, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. Stir and saute for a minute.
    20170510_195629.jpg
  7. Now add 8 to 10 curry leaves, 2 dry red chilies. Stir and saute for a minute on a low flame.
    20170510_195813.jpg
  8. Then add the curd mixture. Stir very well.
    20170510_195941.jpg
  9. Increase the flame to medium and bring the kadhi to a boil while constantly stirring for around 14 to 16 minutes. After the kadhi starts boiling, lower the flame and simmer the kadhi for more 6 to 7 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some hot water.
    20170510_201420.jpg
  10. Now add the onion pakoras in the kadhi. Stir and cover with a lid so the onion pakoras soak in the kadhi for 8 to 10 minutes.
    20170510_201420.jpg
  11. Lastly, sprinkle some garam masala powder on the punjabi kadhi.
    20170510_203537.jpg
  12. Serve the punjabi pakora kadhi with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. You could also have kadhi with rotis or parathas.20170510_204906.jpg
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4 thoughts on “Punjabi Kadhi

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