Dairy-Free Traditional Punjabi Kadhi
Indulge in the creamy comfort of Dairy-Free Traditional Punjabi Kadhi, a plant-based twist on a cherished North Indian classic. This wholesome recipe swaps traditional dairy yogurt for unsweetened plant-based options like coconut or almond yogurt, ensuring it's perfect for vegan and lactose-free diets. Made with chickpea flour (besan) and infused with authentic Indian spices like turmeric, cumin, fenugreek, and asafoetida, this kadhi boasts a rich and tangy flavor profile. The aromatic curry leaves, ginger, and green chilies add depth and warmth, while fresh cilantro provides a burst of freshness upon serving. Simmered to silky perfection, this pot of dairy-free goodness pairs beautifully with steamed basmati rice or warm roti, making it the ultimate comfort food after a long day. Whether you're exploring vegan Indian recipes or simply craving a hearty, traditional dish, this Dairy-Free Punjabi Kadhi is sure to hit the spot!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (Besan)
- 2 cups Plant-based yogurt (unsweetened, like coconut or almond yogurt)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Fenugreek seeds
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 leaves Curry leaves
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Ginger (finely grated)
- 3 tablespoons Neutral cooking oil (like sunflower or avocado oil)
- 2 tablespoons Fresh cilantro (finely chopped, for garnish)
Instructions
In a large mixing bowl, whisk together chickpea flour, plant-based yogurt, water, turmeric powder, red chili powder, and salt until smooth and lump-free. Set aside.
Heat a large, heavy-bottomed pot or deep pan over medium heat.
Add the cooking oil to the pot and once hot, add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter for a few seconds.
Add asafoetida, curry leaves, green chilies, and grated ginger to the pot. Stir and sauté for about 1 minute until the spices are aromatic.
Reduce the heat to low and slowly pour the yogurt-besan mixture into the pot, stirring continuously to prevent curdling.
Turn the heat back to medium and bring the mixture to a gentle boil while stirring frequently to avoid sticking at the bottom.
Once it starts boiling, reduce the heat to low and let the kadhi simmer for 25-30 minutes, stirring occasionally until it thickens and the raw taste of the chickpea flour disappears.
Turn off the heat and garnish the kadhi with fresh cilantro.
Serve hot with steamed basmati rice or roti for a comforting meal.
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 18.2 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 774 mg | 60% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
