Comfort food means different things to different people, but in general, it is all about digging into a wholesome meal that has just the right flavor balance to make you feel good.For Indians, comfort food revolves around curries, and this easy Punjabi kadhi recipe is a complete crowd-pleaser.
The dish is complex, has many layers, but is so delicious, you'll find yourself making it again and again. Ready to go ahead and give it a shot? Here's everything you need to know about it, and a quick rundown of the recipe.
Jump to:
- What is Punjabi Kadhi?
- Ingredients For the Kadhi
- How to Make Punjabi Kadhi?
- Easy Punjabi Kadhi - Indian Yogurt Curry Recipe
What is Punjabi Kadhi?
Punjabi kadhi, as the name suggests, has its origins in the state of Punjab in India. The kadhi (curry) has a yogurt base, is spiced and tempered, and has an added layer of fritters to make it a hearty and filling meal.
The ingredients are simple and rustic, and the kadhi is super versatile. You can have it on a bad day and feel loads better afterward.
Ingredients For the Kadhi
There are three main components to the kadhi- the pakoras (fritters), the kadhi, and the tempering. Here's what you'll need for each of them.
For Pakoras
- Onions (sliced): 1 large onion
- Gram Flour/Besan: 1 cup
- Green chilies (chopped): ½ tbsp
- Coriander (chopped): 1 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Salt: ½ tbsp or as per taste
- Water: As required
- Oil: For deep frying
For Kadhi Mixture
- Curd: 1 cup
- Gram flour: ¼ cup
- Turmeric powder: 1 tsp
- Red chilli powder: 1 tsp
- Water: 3 cups
For Kadhi
- Oil: 1 tbsp
- Cumin seeds: 1 tsp
- Prepared Kadhi Mixture
- Prepared pakoras
- Garlic (minced): 1 tbsp
- Onions (sliced): ½ cup
- Red chili powder: 1 tsp
- Salt: As per taste
- Coriander leaves (chopped): For garnish
How to Make Punjabi Kadhi?
The process of making the Punjabi kadhi might be a teeny bit more time-consuming than other Indian curries you might have made, but it is totally worth the time you spend in the kitchen.
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 colour 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.
Can I Make the Kadhi in Instant Pot?
Yes, you definitely can! You can get your kadhi base ready in your Instant Pot by using the saute function, and air fry the pakoras instead of deep-frying them. This can actually be an excellent way to make your Punjabi kadhi healthy.
How to Reduce the Sourness of the Kadhi?
While the Punjabi kadhi is supposed to have a sour and tangy taste to it, it should not be unpleasant. Before you use the yogurt to make the kadhi, give it a quick taste. It should ideally have just a hint of sourness to it- not too overpowering.
If your kadhi has turned out super sour after you've made it, you can add in a pinch of sugar to balance it out.
Tips to Make the Punjabi Kadhi
Just like with most other Indian curries, you're making, you'll need to keep a few tips in mind while making this Punjabi kadhi.
- While making the yogurt base mixture, make sure the yogurt is at room temperature. If you use yogurt from the refrigerator while it is still cold, it will split when you cook it, and your kadhi will turn grainy instead of having that smooth, silky texture to it.
- Remember to add the pakoras to the kadhi right before you serve. Adding them beforehand will cause them to soak up all the moisture, and they'll turn soggy.
- If the yogurt that you have has turned too sour to be used, you can add in a bit of milk to reduce the sourness.
- Remember to whisk the yogurt properly before you use it to make the mixture, and then once again after you add in the gram flour. This can help smooth out any inconsistencies in the batter, and will help your kadhi have that uniform texture to it.
- While making the batter for the pakoras, add in water in small increments, adjusting as needed. If you add too much water at once, your pakora mixture might turn runny.
- Let your kadhi simmer on medium heat. This will ensure that there are no lumps, and that your kadhi has the perfect texture.
- If you're storing the Punjabi kadhi for later, remember to add a little water to it before you reheat it and serve, since the kadhi tends to thicken over time.
- If you're planning to batch make the Punjabi kadhi and store it for another day, store the pakoras and the kadhi separately, in different airtight containers.
How to Serve Punjabi Kadhi?
There are a ton of ways to serve and enjoy Punjabi kadhi. Here are a few good ideas to get you going.
- Serve it with some steamed rice and raw onion rings. You can opt for steamed basmati rice too. And of course, don't forget some pickle on the side.
- Don't mind a bit of spice to tingle your taste buds? Try pairing the kadhi with some hot lemon rice.
- Unlike most other Indian curries, this one doesn't really need to be paired with a bread, but if you've got a naan lover in you, you can go ahead and team it up with that too! Try this easy homemade naan recipe and you're sorted.
- Since the kadhi is soft, you can pair it with some crunchy elements on the side. Roasted poppadums can be an excellent option, but if you don't mind a bit of extra effort, give these kurkuri bhindi (crispy okra) a shot. They taste divine when paired with the kadhi!
Loved how this recipe turned out? Inspired and looking for more authentic Indian Punjabi recipes to try? These two are definitely a must-try!
- Delicious Punjabi Egg Curry Recipe
- Easy Aloo Matar Paneer 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.
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Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Indian
Servings 4 Serves
Calories 227 kcal
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 addedtoo 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 startgetting 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
Calories: 227kcalCarbohydrates: 27gProtein: 15gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 358mgPotassium: 419mgFiber: 6gSugar: 5gVitamin A: 489IUVitamin C: 2mgCalcium: 123mgIron: 4mg
Keyword curry recipe, indian recipe, punjabi kadhi, yogurt curry
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