Easy Punjabi Kadhi - Indian Yogurt Curry Recipe

Easy Punjabi Kadhi - Indian Yogurt Curry Recipe

Kadhi is a dish that originated in the state of Rajasthan. The dishis basically a thick gravy composed of gram flour and curd. The gravycontains vegetable fritters known as pakoras. The important thing tokeep in mind about kadhi is that the gravy has to be on the sourside.

Course Main Course

Cuisine Indian

Keyword curry recipe, indian recipe, punjabi kadhi, yogurt curry

Cook Time 30

Total Time 30

Servings Serves

Calories 227kcal

Ingredients

Ingredients For Pakoras

1 pc Onions (sliced)
1 cup Gram Flour/Besan
½ tsp Green chilies (chopped)
1 tsp Coriander (chopped)
½ tsp Turmeric powder
1 tsp Red chili powder
1 tsp Coriander powder
½ tsp Cumin powder
½ tsp Salt
As required Water
As required Oil (For deep frying)

Ingredients For Kadhi Mixture

1 cup Curd
¼ cup Gram flour
1 tsp Turmeric powder
1 tsp Red chili powder
3 cups Water

Ingredients For Kadhi

1 tsp Oil
1 tsp Cumin seeds
Prepared Kadhi Mixture
Prepared Pakoras
1 tsp Garlic (minced)
½ cup Onions (sliced)
1 tsp Red chili powder
As per taste Salt
1 pinch Coriander For garnish (chopped)

Instructions

In a mixing bowl, add all the ingredients mentioned under pakoras, except oil, and make a thick paste. The paste should be thick enough for the pakoras to hold shape when added to oil. If you have added too much water, then add a bit of extra gram flour.
Heat oil in a deep bottomed vessel and start adding small portions of the paste to the oil. Deep fry the pakoras in low to medium flame. Ensure that the pakoras are cooked throughout.
Remove the pakoras on a tissue paper so that the excess oil gets absorbed.
Next, prepare the kadhi mixture. Add curd, gram flour, turmeric powder, red chili powder, and water and whisk it properly. Make sure there are no lumps left.
Next, heat 1 tbsp oil in a pan and add cumin seeds. Let them crackle.
Add the kadhi mixture and start whisking. Make sure you keep whisking otherwise the curd might split. Keep the heat at medium flame.
After whisking for 4-5 minutes, you will notice the color of the mixture changing. It will appear darker and the liquid will start getting denser.
Continue for 4-5 more minutes until the mixture gets halved.
Next, add salt and mix.
Add the prepared pakoras and mix.
Next, heat oil in a small pan. Add the garlic and saute. Next add the sliced onions and saute until they turn translucent and a bit brown in color.
Add red chili powder and saute.
Pour this mixture over the prepared kadhi.
Garnish with freshly chopped coriander.
Serve hot with steamed rice.

Nutrition