Gluten-Free Traditional Punjabi Kadhi
Experience the comforting warmth of Gluten-Free Traditional Punjabi Kadhi, a beloved classic reimagined for gluten-free diets without compromising on flavor. This tangy and aromatic dish features a creamy base made from gluten-free chickpea flour and yogurt, perfectly seasoned with turmeric, red chili powder, and a medley of spices including cumin, mustard seeds, and curry leaves. Slow-simmered to achieve its signature velvety texture, this kadhi is topped with fresh cilantro for a burst of freshness. Ideal served alongside steamed rice or gluten-free flatbreads, it’s a wholesome, hearty meal packed with authentic Punjabi flavors. Whether you're seeking a gluten-free twist on an Indian staple or simply exploring vibrant vegetarian cuisine, this recipe is sure to delight!
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan, gluten-free certified)
- 2 cups Plain yogurt (gluten-free, full-fat or low-fat)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil or ghee (gluten-free)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Fenugreek seeds (optional)
- 0.25 teaspoon Asafoetida (hing, gluten-free)
- 2 Dried red chilies
- 10 leaves Curry leaves (fresh or dried)
- 2 tablespoons Chopped cilantro
Instructions
In a large mixing bowl, whisk together the chickpea flour (besan), yogurt, and water until smooth and lump-free. This creates the base of the kadhi.
Add turmeric powder, red chili powder, and salt to the mixture and whisk again to combine well. Set it aside.
Heat oil or ghee in a large saucepan or kadhai over medium heat.
Once the oil is hot, add cumin seeds, mustard seeds, and fenugreek seeds (if using). Let them splutter for a few seconds.
Add asafoetida, dried red chilies, and curry leaves to the oil and sauté for another 30 seconds until aromatic.
Lower the heat to avoid curdling and slowly pour the yogurt-besan mixture into the saucepan, stirring continuously to avoid lumps.
Bring the mixture to a boil over medium-low heat, stirring frequently to ensure it doesn’t stick to the bottom of the pan.
Once it comes to a boil, reduce the heat to low and let the kadhi simmer for 25-30 minutes, stirring occasionally. The kadhi will thicken as it cooks.
Once the kadhi reaches your desired consistency, turn off the heat and garnish with fresh chopped cilantro.
Serve hot with steamed basmati rice or gluten-free flatbread of your choice.
Nutrition Facts
Calories |
1128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 36.5 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 851 mg | 65% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2266 mg | 48% | |
*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.
