Punjabi Kadhi

Punjabi Kadhi is a famous North Indian delicacy. It is a spicy and delicious curry prepared with gram flour and buttermilk with pakoras (fritters) submerged in it. It is a Punjabi comfort food often enjoyed with rice.

Course: Main Course

Servings: 3-4

Cuisine: North Indian

Time: Preparation – 15 Mins, Cooking –  45 Mins, Total – 1 hour.


For Kadhi:

  1. Besan (Gram Flour) – 1/4 cup
  2. Buttermilk – 1 L
  3. Onion – 1 small (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. Fenugreek Seeds – 1/2 tsp
  9. Oil – 2 tbsp
  10. Water – 1 cup or as needed
  11. Salt to taste.

For Pakora:

  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)
  7. Oil for deep-frying the pakoras
  8. Water – 1/4 cup
  9. Salt to taste.

For Tempering:

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

PS: 1 Cup = 250 ML.

How to make Pakoras:

  1. Take a mixing bowl and add besan, coriander powder, cumin powder, red chilli powder, garam masala & salt. Mix and add 1/8 cup of water, beat it with a spoon or a wired whisk
  2. Add onions and a little more water as required, make a thick smooth batter
  3. Heat oil in a deep kadai or a pan. Drop the batter with the help of a spoon and fry until light golden brown
  4. Drain on a kitchen paper towel. Similarly fry rest and keep aside.

How to make Kadhi:

  1. Take a big mixing bowl. Add besan, coriander powder, turmeric powder, red chilli powder & salt, and mix. Add 1/2 cup water and mix well, there should be no lumps
  2. Now add buttermilk and 1/2 cup of water. Mix and keep aside the kadhi mix
  3. Heat oil in a kadai or a pan and add fenugreek seeds, let it splutter
  4. Add garlic and onion. Saute until golden brown
  5. Add the kadhi mix and cook on high flame until it comes to a boil, stirring continuously. It is important to stir
  6. After the kadhi comes to a boil, cook on low flame for 20 mins. Stirring occasionally
  7. Add the pakoras and cook for another 10 mins. Turn off the flame and transfer the kadhi to a serving bowl
  8. For tempering heat ghee in a ladle or a small pan. Add dried red chillies and red chilli powder, stir and immediately pour it on the kadhi. Your Punjabi Kadhi is ready. Serve hot with jeera rice, plain rice or phulkas.


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