Traditional Punjabi Kadhi
Dive into the rich and comforting flavors of **Traditional Punjabi Kadhi**, a staple dish that combines tangy yogurt, earthy gram flour (besan), and a vibrant blend of Indian spices. This luscious curry is simmered to perfection with bold aromatics like cumin, mustard, and fenugreek seeds, accented by the warmth of asafoetida, ginger, garlic, and green chilies. Enhanced with the fresh aroma of curry leaves and a golden tempering, the kadhi is thick, creamy, and irresistibly delicious. Perfectly paired with steamed rice or warm roti, this gluten-free recipe is a hearty vegetarian delight for weeknight dinners or festive lunches. With just 15 minutes of prep time and a simmering cook time to develop its deep flavors, Punjabi Kadhi is the ultimate comfort food steeped in tradition.
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Recipe Information
Ingredients
- 500 grams Yogurt
- 100 grams Gram flour (besan)
- 1000 ml Water
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Salt
- 1 teaspoon Ginger paste
- 4 Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 2 Green chili
- 10 Curry leaves
- 3 tablespoons Oil
- 2 tablespoons Coriander leaves (for garnish)
Instructions
In a large mixing bowl, whisk together yogurt, gram flour, turmeric powder, red chili powder, and salt. Add 1 liter of water and mix until smooth and well combined.
In a heavy-bottomed pot, heat oil over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds. Let them crackle for a few seconds.
Add asafoetida, ginger paste, chopped garlic, sliced green chilies, and curry leaves. Sauté until the garlic becomes golden brown.
Lower the heat and gradually pour the yogurt mixture into the pot while stirring continuously to avoid any curdling.
Increase the heat to medium-high and bring the mixture to a boil while stirring constantly.
Once it starts to boil, reduce the heat and let it simmer for 30-35 minutes. Stir occasionally to make sure it doesn't stick to the bottom. The kadhi will thicken as it cooks.
Once the kadhi has reached your desired consistency, turn off the heat and let it rest for a few minutes.
Garnish with chopped coriander leaves before serving.
Serve hot with steamed rice or roti.
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 5192 mg | 226% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 47.3 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1512 mg | 116% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3443 mg | 73% | |
*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.
