Punjabi Kadhi: A Step-By-Step Guide To This Traditional Recipe
By Suprita Mitter
January 16, 2025
Punjabi Kadhi is a tangy, spiced yoghurt-based curry thickened with gram flour and tempered with aromatic spices. Slow-cooked to perfection, it offers a creamy texture and bold flavours. Often paired with steamed rice, it’s a comforting and hearty dish enjoyed across India.
Ingredients
1 cup gram flour (besan) 2 cups yoghurt 1 tablespoon ghee or oil 1 tsp cumin seeds 1/2 tsp mustard seeds 1/4 tsp fenugreek seeds 1-2 dried red chillies 1/2 tsp turmeric powder 1 tsp red chilli powder 1 tsp garam masala Salt
Ingredients
4 cups water Fresh coriander leaves 1 tbsp ghee or oil 1 tsp cumin seeds 1/2 tsp ajwain (carom seeds) 1/4 tsp asafoetida (hing) 1-2 dried red chillies
Step 1
In a bowl, whisk the yoghurt until smooth. Add gram flour (besan), turmeric powder, red chilli powder, garam masala, and salt. Gradually add water to the mixture, whisking continuously to avoid lumps. Set aside.
Step 2
In a pan, heat ghee or oil. Add cumin seeds, mustard seeds, and fenugreek seeds. Once they splutter, add dried red chillies and sauté for a few seconds.
Step 3
Pour in the yoghurt-besan mixture and bring it to a boil while stirring constantly. Reduce the heat and let it simmer for 15-20 minutes, stirring occasionally to prevent it from sticking.
Step 4
In a separate pan, heat ghee or oil for the tempering. Add cumin seeds, ajwain, asafoetida, and dried red chillies.
Step 5
Let it splutter for a few seconds, then pour the tempering over the simmering kadhi. Stir gently.
Step 6
Garnish with fresh coriander leaves and serve hot with steamed rice or roti.
