Low Carb Traditional Punjabi Kadhi
Delight in the comforting flavors of this Low Carb Traditional Punjabi Kadhi, a lighter twist on a beloved North Indian classic. This recipe swaps out full-fat yogurt for rich, creamy Greek yogurt and maintains all the authentic flavors with bold spices like cumin, fenugreek, and turmeric. A touch of chickpea flour lends the kadhi its signature velvety texture while keeping it low-carb friendly. Simmered to perfection and garnished with fresh cilantro, this tangy, savory dish is ideal for those seeking a wholesome, gluten-free option. Serve it steaming hot with cauliflower rice for a satisfying, guilt-free meal, or enjoy it as a hearty soup. Perfect for low-carb dieters or anyone craving a healthy yet authentic Punjabi comfort dish!
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Recipe Information
Ingredients
- 1.5 cups Greek yogurt (full-fat, unsweetened)
- 3 cups Water
- 2 tablespoons Chickpea flour (besan)
- 2 tablespoons Ghee (or coconut oil for dairy-free option)
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Fenugreek seeds (methi dana)
- 0.25 teaspoons Asafoetida (hing)
- 1 teaspoon Ginger (grated)
- 2 Green chilies (finely chopped)
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 1 teaspoon Salt
- 8 Curry leaves
- 2 tablespoons Cilantro (fresh, chopped)
Instructions
In a mixing bowl, whisk together the Greek yogurt and water until smooth.
Add the chickpea flour to the yogurt mixture and whisk until completely blended with no lumps. Set aside.
Heat the ghee in a deep pot over medium heat.
Add cumin seeds and fenugreek seeds to the pot. Let them sizzle for a few seconds until aromatic.
Add asafoetida, grated ginger, and chopped green chilies. Sauté for 1-2 minutes.
Add the turmeric powder and red chili powder to the pot and stir for another 30 seconds.
Pour in the yogurt and chickpea flour mixture, stirring constantly to ensure it doesn't curdle.
Increase the heat to medium-high and bring the mixture to a gentle boil, still stirring constantly.
Once boiling, reduce the heat to low and add the salt and curry leaves.
Let the kadhi simmer for 15-20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
Garnish with fresh cilantro before serving.
Serve hot with a side of cauliflower rice or enjoy it as a warming soup!
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 52.5 g | 19% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.4 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1854 mg | 39% | |
*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.
