Vegan Traditional Punjabi Kadhi
Indulge in the comforting flavors of Vegan Traditional Punjabi Kadhi, a dairy-free twist on the classic North Indian staple that's perfect for a hearty meal. This tangy, spiced yogurt-based curry is crafted with chickpea flour (besan) and unsweetened non-dairy yogurt to create its signature creamy texture, without compromising on authenticity. Fragrant spices like mustard seeds, cumin, fenugreek seeds, and curry leaves infuse the dish with bold and aromatic notes, while a hint of red chili powder and fresh green chilies add a gentle kick. Simmered to perfection to achieve a luscious consistency, this vegan kadhi pairs wonderfully with steamed rice or warm flatbreads, making it a wholesome, flavorful choice for lunch or dinner. Whether you're seeking a plant-based adaptation of a traditional recipe or exploring vibrant Punjabi cuisine, this kadhi is a must-try for anyone craving healthy comfort food.
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Recipe Information
Ingredients
- 1 cup Chickpea flour (besan)
- 2 cups Unsweetened non-dairy yogurt (coconut or cashew)
- 4 cups Water
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Mustard seeds
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Fenugreek seeds
- 0.25 teaspoon Asafoetida (hing)
- 10 Fresh curry leaves
- 1 teaspoon Ginger (grated)
- 1 teaspoon Garlic (minced)
- 2 Green chilies (slit)
- 2 tablespoons Neutral cooking oil (e.g., sunflower oil)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 2 cups Cooked rice (optional, for serving)
Instructions
In a mixing bowl, whisk together chickpea flour and non-dairy yogurt until smooth and lump-free. Gradually add 4 cups of water, mixing continuously, to form a thin batter.
Add turmeric powder, red chili powder, and salt to the batter. Whisk again to combine. Set aside.
Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, fenugreek seeds, and asafoetida to the pan. Stir for 30 seconds until aromatic.
Add curry leaves, grated ginger, minced garlic, and slit green chilies. Sauté for 1-2 minutes until fragrant.
Lower the heat and slowly pour the prepared chickpea flour-yogurt mixture into the pan, stirring constantly to avoid lumps.
Increase the heat slightly and bring the mixture to a boil while stirring. Once it starts boiling, reduce the heat to low and allow it to simmer for 25-30 minutes. Stir occasionally to prevent sticking.
The kadhi should thicken to a smooth, creamy consistency. Adjust salt and spice levels as needed.
Turn off the heat and garnish with freshly chopped cilantro.
Serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 22.4 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2190 mg | 47% | |
*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.
