Punjabi Kadhi Recipe
Punjabi Kadhi Recipe: A Complete Guide to Making Traditional Punjabi Kadhi
-------------------------------------------------------------------------------------
Punjabi Kadhi is a delicious tangy yogurt-based curry thickened with besan (gram flour) and packed with flavorful spices. This dish is a staple in Punjabi households, often enjoyed with steamed rice or roti. The kadhi is incomplete without the addition of crispy pakoras (fritters), making it a hearty and comforting meal. Follow this detailed recipe to bring the authentic taste of Punjabi Kadhi to your kitchen.
------------------------------------------------------------------------
Ingredients
For Kadhi:-
Yogurt (Dahi): 2 cups (preferably sour)
Besan (Gram Flour): ½ cup
Water: 4 cups
Turmeric Powder (Haldi): 1 tsp
Red Chili Powder: 1 tsp
Salt: to taste
For Pakoras:-
Besan (Gram Flour): 1 cup
Onions: 2 medium-sized (thinly sliced)
Green Chilies: 2-3 (finely chopped)
Carom Seeds (Ajwain): ½ tsp
Baking Soda: a pinch (optional, for fluffier pakoras)
Salt: to taste
Water: as required
Oil: for deep frying
For Tempering (Tadka):-
Mustard Oil: 2 tbsp (or any cooking oil)
Cumin Seeds (Jeera): 1 tsp
Fenugreek Seeds (Methi): ¼ tsp
Asafoetida (Hing): a pinch
Dried Red Chilies: 2-3
Curry Leaves: 8-10
Garlic: 4-5 cloves (sliced)
Ginger: 1-inch piece (finely chopped)
Making Process
Step 1: Preparing the Pakoras
Mix the Pakora Batter: In a mixing bowl, combine besan, sliced onions, green chilies, carom seeds, salt, and a pinch of baking soda. Add water gradually to form a thick batter. The consistency should be such that it coats the back of a spoon.
Fry the Pakoras: Heat oil in a deep frying pan. Once hot, drop small portions of the batter into the oil using your fingers or a spoon. Fry the pakoras until they are golden brown and crispy. Remove them with a slotted spoon and drain the excess oil on paper towels. Set aside.
Step 2: Preparing the Kadhi
Whisk the Yogurt Mixture: In a large mixing bowl, whisk together the yogurt and besan until smooth and lump-free. Add turmeric powder, red chili powder, and salt. Mix well. Gradually add water, stirring continuously to ensure there are no lumps.
Cook the Kadhi: Pour the yogurt mixture into a deep pan or kadhai and bring it to a boil over medium heat. Once it starts boiling, reduce the heat to low and let it simmer for 30-40 minutes. Stir occasionally to prevent the kadhi from sticking to the bottom of the pan. The kadhi will thicken and develop a rich flavor as it cooks.
Step 3: Adding Pakoras to Kadhi
Combine Pakoras and Kadhi: After the kadhi has simmered and thickened, add the prepared pakoras. Let them soak in the kadhi for about 5-10 minutes so they absorb the flavors.
Step 4: Preparing the Tempering (Tadka)
Heat the Oil: In a small pan, heat mustard oil until it starts smoking slightly. Reduce the heat to medium.
Add the Spices: Add cumin seeds, fenugreek seeds, asafoetida, and dried red chilies. Sauté until the spices begin to crackle. Add curry leaves, garlic, and ginger. Sauté until the garlic turns golden brown and releases its aroma.
Pour the Tadka: Immediately pour the prepared tadka over the kadhi. Cover the pan for a minute to allow the flavors to infuse.
Tips for the Perfect Punjabi Kadhi
Use Sour Yogurt: Sour yogurt gives kadhi its characteristic tangy flavor. If your yogurt isn’t sour, you can leave it out at room temperature for a few hours before using it.
Consistency: The kadhi should be of medium consistency—not too thick or too thin. Adjust the water content accordingly while cooking.
Slow Cooking: The key to a flavorful kadhi is slow cooking. Let it simmer on low heat for at least 30-40 minutes to allow the flavors to develop.
Crispy Pakoras: Fry the pakoras on medium heat to ensure they cook evenly and turn out crispy.
Fresh Tadka: Always prepare the tadka just before adding it to the kadhi to retain the fresh aroma of the spices.
How to Serve
Punjabi Kadhi is best enjoyed hot, served over steamed basmati rice or with freshly made phulkas or chapatis. Garnish with fresh coriander leaves before serving for an added burst of freshness. Accompany the kadhi with a side of papad, pickle, and salad for a complete meal.
Conclusion
Punjabi Kadhi is a comforting and flavorful dish that brings the essence of Punjabi cuisine to your table. Whether you are preparing it for a family meal or a special occasion, this detailed recipe ensures you get it right every time. Follow the tips and enjoy a bowl of homemade kadhi with your loved ones.
Tags :- punjabi-kadhi-recipe , Punjabi kadhi recipe , recipe , kadhi chawal , kadhi
.jpg)
.jpg)