Low Fat Traditional Punjabi Kadhi
Discover the perfect balance of flavor and lightness with this Low Fat Traditional Punjabi Kadhi. This wholesome recipe reimagines the classic Punjabi comfort dish using low-fat yogurt and minimal oil, making it a guilt-free indulgence. The kadhi is fragrantly spiced with turmeric, cumin, mustard seeds, and fenugreek, while the addition of asafoetida, green chilies, and curry leaves creates a delightful aromatic medley. A slow simmer brings out its rich, tangy flavors and creamy texture, ideal for pairing with steamed rice or soft rotis. Quick to prepare in under 40 minutes, this healthy and soul-warming Punjabi kadhi is perfect for a nutritious weekday meal or serving as a crowd-pleasing dish at festive gatherings.
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Recipe Information
Ingredients
- 2 cups Low-fat yogurt (curd)
- 4 tablespoons Gram flour (besan)
- 3 cups Water
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 1 teaspoons Salt
- 1 teaspoons Oil (preferably mustard oil or any light oil)
- 0.5 teaspoons Cumin seeds
- 0.5 teaspoons Mustard seeds
- 0.25 teaspoons Fenugreek seeds (methi seeds)
- 1 pinch Asafoetida (hing)
- 2 units Green chilies (slit lengthwise)
- 1 teaspoons Ginger (grated)
- 10 units Curry leaves
- 2 tablespoons Cilantro (fresh, chopped)
Instructions
In a large mixing bowl, whisk together the low-fat yogurt and gram flour until smooth and lump-free.
Add 3 cups of water, turmeric powder, red chili powder, and salt to the yogurt-gram flour mixture. Mix well to create a thin, homogeneous kadhi base.
Heat 1 teaspoon of oil in a deep pan or kadai over medium heat.
Once the oil is warm, add cumin seeds, mustard seeds, and fenugreek seeds. Allow them to splutter.
Add a pinch of asafoetida, slit green chilies, grated ginger, and curry leaves. Sauté for 30 seconds until aromatic.
Carefully pour in the yogurt-gram flour mixture into the pan, stirring constantly to prevent curdling.
Bring the kadhi to a boil over medium-high heat, stirring frequently.
Once it starts boiling, reduce the heat to low and let it simmer for 20–25 minutes. Stir occasionally to prevent the kadhi from sticking to the bottom of the pan.
Once cooked, the kadhi will have thickened slightly and developed rich flavors.
Garnish the kadhi with freshly chopped cilantro before serving.
Serve hot with steamed rice or rotis for a delicious and wholesome meal.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2797 mg | 122% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 37.0 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1052 mg | 81% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1762 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.
