Keto Traditional Punjabi Kadhi
Delight in the authentic flavors of northern India with this Keto Traditional Punjabi Kadhi—a low-carb twist on the classic comfort food! This rich and creamy dish is crafted with full-fat Greek yogurt, almond flour, and a medley of warm, aromatic spices like turmeric, cumin, and fenugreek. The velvety kadhi is paired with golden, crisp zucchini and spinach pakoras made from nutrient-rich coconut flour and fried to perfection in avocado oil. This keto-friendly version is a perfect balance between indulgence and health, offering a gluten-free, protein-packed, and flavorful meal. Garnished with fresh coriander and a drizzle of ghee, this hearty dish is the ideal choice for anyone looking to savor traditional Indian cuisine while sticking to their low-carb lifestyle. Perfect for family meals or special occasions, serve this comforting plate ideally hot for a nourishing culinary experience!
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Recipe Information
Ingredients
- 1 cup Greek yogurt (full fat, unsweetened)
- 2 cups Water
- 3 tablespoons Almond flour
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoons Salt
- 3 tablespoons Ghee
- 1 teaspoons Cumin seeds
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoons Fresh ginger (grated)
- 1 medium Green chili (finely chopped)
- 8 leaves Curry leaves
- 2 tablespoons Coriander leaves (chopped)
- 3 tablespoons Coconut flour
- 0.5 cup Zucchini (grated for pakoras)
- 0.5 cup Spinach (chopped for pakoras)
- 1 large Egg
- 0.25 teaspoons Baking powder
- 1 cup Avocado oil (for frying pakoras)
Instructions
In a medium bowl, whisk together the Greek yogurt, water, almond flour, turmeric powder, red chili powder, and salt until smooth. Set aside.
Heat 2 tablespoons of ghee in a deep pan over medium heat. Add cumin seeds, fenugreek seeds, grated ginger, chopped green chili, and curry leaves. Sauté for 1-2 minutes until fragrant.
Lower the heat to medium-low and slowly pour in the yogurt mixture while stirring continuously to prevent it from curdling.
Continue cooking the kadhi, stirring occasionally, for 20-25 minutes until it thickens and the flavors meld together. Adjust salt and spice levels as needed.
Meanwhile, prepare the pakora batter by mixing coconut flour, grated zucchini, chopped spinach, egg, baking powder, and a pinch of salt in a bowl. The batter should be thick but slightly wet.
Heat avocado oil in a frying pan over medium heat. Drop small spoonfuls of the pakora batter into the hot oil and fry until golden and crispy on both sides. Remove onto a paper towel-lined plate to drain excess oil.
Once the kadhi is cooked, add the fried pakoras to the gravy and let them simmer for 2-3 minutes so they absorb some of the flavors.
Finish by garnishing the dish with freshly chopped coriander leaves and a final drizzle of the remaining tablespoon of ghee.
Serve hot and enjoy your Keto Traditional Punjabi Kadhi!
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 569 mg | 25% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.0 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 108 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 265 mg | 6% | |
*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.
