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Punjabi kadhi Recipe

Recipe By Isha Sabharwal

Punjabi kadhi is a traditional North Indian dish made with yogurt, gram flour, and spices, often served with pakoras (fried dumplings). It's tangy, creamy, and delicious!

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40minstotal
40m.total
Punjabi kadhi
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Ingredients for Punjabi kadhi Recipe

  • 0.17 cup Yogurt (curd)
  • 1/2 gram tablespoonsflour (besan)
  • 0.33 cups Water
  • 0.17 tablespoon oil or ghee
  • 0.17 teaspoon Cumin seeds
  • 0.08 teaspoon mustard seeds
  • 1/25 teaspoon fenugreek seeds (optional)
  • 0-0.17 nos dried red chilies
  • 0.17 teaspoon turmeric powder
  • 0.17 teaspoon red chili powder
  • As required salt to taste
  • 0.17 tablespoon Chopped ginger
  • 0.17 tablespoon chopped garlic
  • 0.17 nos Onion
  • As required finely chopped
  • 0.17 nos green chili
  • As required slit
  • 0.08 cup chopped vegetables (like carrots
  • As required Potatoes
  • As required beans)

Directions: Punjabi Kadhi Recipe

  • STEP 1.In a mixing bowl, whisk together yogurt and gram flour until smooth. Add water and whisk again to make a lump-free mixture. Set aside.
  • STEP 2.Heat oil or ghee in a large pot or kadhai over medium heat. Add cumin seeds, mustard seeds, fenugreek seeds (if using), and dried red chilies. Let them splutter for a few seconds.
  • STEP 3.Add chopped ginger and garlic. Sauté for a minute until fragrant.
  • STEP 4.Add chopped onions and green chili. Cook until onions turn translucent.
  • STEP 5.Now, pour in the yogurt-gram flour mixture slowly, stirring continuously to prevent lumps from forming.
  • STEP 6.Add turmeric powder, red chili powder, and salt to taste. Mix well.
  • STEP 7.Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally, until the kadhi thickens and the raw flavor of gram flour disappears.
  • STEP 8.In the meantime, you can prepare the pakoras if you like and add them to the kadhi once it's almost done.
  • STEP 9.Once the kadhi is ready, add the chopped vegetables and simmer for another 5-7 minutes until the vegetables are cooked through but still have a slight crunch.
  • STEP 10.Adjust the consistency of the kadhi by adding more water if needed.
  • STEP 11.Garnish with chopped cilantro and green onions, if desired.
  • STEP 12.Serve hot with steamed rice or chapatis. Enjoy your delicious Punjabi kadhi!
Nutrition
value
79
calories per serving
4 g Fat2 g Protein9 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    9g
  • Fiber
    2g

MacroNutrients

  • Carbs
    9g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    66mg
  • Iron
    1mg
  • Vitamin A
    354mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    2mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    30mg
  • Manganese
    < 1mg
  • Phosphorus
    35mg
  • Selenium
    6mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Isha Sabharwal