Punjabi Kadhi is a famous North Indian delicacy. It is a spicy gram flour (besan) and sour curd (yogurt or dahi) gravy with onion or plain pakoras (fritters) submerged in it. It is a Punjabi comfort food generally enjoyed with rice.

Curd Tip: Sour curd plays an important role in kadhi, incase you do not have it then add 2 tbsp of lemon in the end. Also you can use store-bought buttermilk, then ratio would be 1 L buttermilk + 1/2 cup water (in place of 1 cup curd + 4.5 cups water from the ingredients).

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 10 Mins, Cooking –  45 Mins, Total – 55 Mins

Ingredients:

For Kadhi:

1. Besan (Gram Flour) – 1/3 cup
2. Sour Curd (Dahi or Yogurt) – 1 cup
3. Onion – 1/4 cup (finely chopped)
4. Garlic – 2 cloves (finely chopped)
5. Coriander Powder – 1 tsp
6. Red Chilli Powder – 1/2 tsp
7. Turmeric Powder – 1/4 tsp
8. Garam Masala Powder – 1/2 tsp
9. Yellow Mustard Seeds – 1/2 tsp
10. Asafoetida (Hing) – a large pinch
11. Oil – 3 tbsp (you can also use any other oil or ghee)
12. Water – 4.5 cups
13. Salt to taste.

For Pakora: (makes around 12-14 pakoras)

1. Besan (Gram Four) – 1/2 cup
2. Coriander Powder – 1/2 tsp
3. Cumin Powder – 1/2 tsp
4. Red Chilli Powder – 1/4 tsp
5. Garam Masala Powder – 1/4 tsp
6. Onion – 1 tbsp (finely chopped) (optional)
7. Oil – for deep-frying the pakoras
8. Water – 1/4 cup
9. Salt to taste.

For Tempering:

1. Ghee (Clarified Butter) – 2 tsp
2. Red Chilli Powder – 1/2 tsp
3. Dried Red Chilli – 2 (optional)

PS: 1 Cup = 250 ML

How to make Pakoras:

1. Take besan in a mixing bowl. Add spices – coriander powder, cumin powder, red chilli powder, garam masala and salt. Mix
2. Add 1/8 cup of water and whisk it with a spoon or a wired whisk
3. Add more water as required (it depends on the quality of the besan). Make a thick smooth batter. Whisk for around 4-5 mins
4. Heat oil in a kadai. Drop the batter with a help of a spoon in the oil
5. When pakoras are partly cooked turn over and cook the other side
6. Fry till the pakoras are crispy
7. Remove the pakoras and place them on a kitchen paper towel so that the excess oil is absorbed
8. Similarly fry rest of the pakoras. Keep aside.

How to make Kadhi:

1. Take besan in a big mixing bowl. Add curd. Mix it with a spoon until smooth. No lumps
2. Add spices – coriander powder, turmeric powder, red chilli powder and salt. Mix
3. Add 4.5 cups of water and mix. Keep aside the kadhi mix
4. Heat oil in a kadai or a pan. Add yellow mustard seeds. Let it splutter
5. Add asafoetida, garlic and onions. Saute till onions are golden brown
6. Add the kadhi mix to the kadai. Turn the flame to high
7. Continuously stir till it comes to boil. It is important to stir
8. After the kadhi comes to boil turn the flame to low and cook for 25 mins. Stirring occasionally
9. Now add around 10-12 pakoras (or as needed) and garam masala powder. Cook for another 5 mins. Your Kadhi is ready
10. Transfer the kadhi to a serving bowl as we need to do tempering before serving
11. For tempering, heat ghee in a ladle or a small pan on low flame
12. Add red chillies and red chilli powder. Stir and immediately pour it on the kadhi
13. Your Punjabi Kadhi is ready
14. Serve hot with jeera rice, plain rice or phulkas.