Punjabi Kadhi

Introduction to Kadhi

Growing up in a punjabi household means that enjoying kadhi is basically a birthright. This was one of my absolute dishes growing up. I find it hard to imagine what could bring more warmth and comfort than a bowl of kadhi pakora served over a fresh bed of basmati rice. But since pakoras can be pretty time consuming, I often make just the kadhi alone to satisfy my craving! I sometimes even sip this all on its own.

If this is a dish you’ve never tried before, now is your chance to give it a whirl. Kadhi is essentially a spicy yogurt and chickpea flour based curry that’s earthy, tangy, and absolutely delicious. It’s made with a simple tarka that’s loaded with traditional desi spices.

Introduction to Ingredients:

The ingredients here are pretty standard. Like most tarkas, you’ll start off with your oil, onions, and ginger. The the rest, aside from the yogurt and chickpea flour, are just standard spices. The only ingredient that might surprise you a little here is the sugar. But make no mistake, that’s not an accident! Not everyone uses sugar in a kadhi but I find that it perfectly balances the tanginess of the yogurt in a subtle way. Don’t worry, your dish won’t taste sweet overall.

• Yogurt
• Chickpea flour
• Water
• Oil
• Red onion
• Hing
• Ginger
• Jalapeño
• Mustard seeds
• Cumin seeds
• Cloves
• Dried red chilies broken
• Fenugreek seeds
• Red chili powder 
• Garam masala
• Turmeric
• Sugar
• Salt

Process + Keys to Success:

The best about this version of kadhi sans pakora is that’s ultra simple to throw together. Who would have thought a meal this rich and delicious could be made in under 20 minutes? All you’re basically doing is creating a simple tarka but adding yogurt and chickpea flour for tanginess and thickness.

• Mix chickpea flour with yogurt and water beforehand and set aside.
• Add oil to a hot pan and temper onions, mustard seeds, fenugreek seeds, cumin, hing, dried red chili, ginger, jalapeño, turmeric, garam masala, and red chili powder in this order.
• Add yogurt mixture, salt, and sugar and simmer for about 10 mins after boiling or until desired consistency is reached.

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Punjabi Kadhi

A spicy and tangy yogurt-based curry!

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Ingredients

• 1 cup yogurt
• 4 tbsp chickpea flour
• 3 cups of water
• 2 tbsp of oil
• 1/4 red onion
• Generous pinch of hing
• 1-1.5 inch piece of ginger
• Half a jalapeño
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 cloves
• 4 dried red chilies broken
• 1/8 tsp fenugreek seeds
• 1 tsp red chili powder (or to taste)
• 0.5 tsp garam masala
• 1/4-1/2 tsp turmeric
• 1 tsp of sugar
• Salt to taste

Instructions

• Mix chickpea flour with yogurt and water beforehand and set aside.
• Add oil to a hot pan and temper onions, mustard seeds, fenugreek seeds, cumin, hing, dried red chili, ginger, jalapeño, turmeric, garam masala, and red chili powder in this order.
• Add yogurt mixture, salt, and sugar and simmer for about 10 mins after boiling or until desired consistency is reached.

Course Main Course

Cuisine Indian

Keyword curry, indian food, kadhi