Punjabi kadhi recipe
Punjabi Kadhi is a curd- and besan-based stew made with mixing curd and gram flour and tempered with aromatic spices with Garlic and Onions.
Ingredients
- 1 1/2 cups fresh curd dahi
- 2 tbsp besan bengal gram flour
- 1 tbsp oil
- 2 cloves laung / lavang
- 1 tsp cumin seeds jeera
- a pinch asafoetida hing
- 5 curry leaves kadi patta
- 1 tsp finely chopped garlic lehsun
- 1/4 cup sliced onions
- 1/4 tsp turmeric powder haldi
- 1/2 tsp finely chopped green chillies
- salt to taste
For Garnishing:
- 2 tbsp finely chopped coriander dhania
Instructions
- To make the for the punjabi kadhi recipe whisk the curds and besan in a bowl till smooth. Keep aside.
- Heat the oil in a pan and add the cloves and cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
- Add the onions and saute for 2 minutes.
- Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
- Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
- Serve the punjabi kadhi hot garnished with coriander.
Notes
- If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency.
- Add besan. It helps in thickening the Punjabi kadhi.
- The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it.