Easy Punjabi Kadhi Recipe for a Satisfying Lunch
Punjabi Kadhi with steamed rice makes a delicious one-bowl meal. It pairs wonderfully with mooli shalgam ka achar, especially during the winter months. This flavorful curry uses curd and besan as key ingredients. Many people enjoy it for its gut health benefits.
Ingredients You Will Need
Gather these items before you start cooking.
- For the pakoras: 1 cup besan, 1 small onion, 1 green chilli, ½ teaspoon ajwain, salt to taste, water, and oil for frying.
- For the kadhi: 2 cups sour curd, ¼ cup besan, 3 cups water, 1 onion, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, and salt to taste.
- For the tempering: 2 tablespoons ghee or oil, 1 teaspoon cumin seeds, ½ teaspoon fenugreek seeds, 2 dry red chillies, a pinch of asafoetida, and 1 teaspoon red chilli powder.
Step-by-Step Cooking Instructions
Follow these simple steps to prepare your Punjabi Kadhi.
- Chop the onion finely. Place it in a bowl with besan, green chilli, ajwain, and salt. Mix everything together thoroughly.
- Add water gradually to form a thick batter. This batter will become the pakoras for your kadhi.
- Heat oil in a kadhai. Drop small portions of the batter into the hot oil. Fry the pakoras until they turn crisp and golden brown. Remove them and set aside.
- Use the leftover oil in the kadhai. Add ginger-garlic paste and sauté it until the raw smell disappears completely.
- Prepare a smooth slurry by mixing besan, curd, and water. Pour this mixture into the kadhai with the sautéed paste.
- Now, add the spices like turmeric powder and salt. Bring the kadhi to a gentle boil. Add the fried pakoras and let everything simmer for about five minutes.
- For the final touch, heat ghee or oil in a small pan. Add cumin seeds, fenugreek seeds, dry red chillies, asafoetida, and red chilli powder. Pour this tempering over the kadhi just before serving.
Serve your Punjabi Kadhi hot with steamed rice. It makes a comforting and nutritious lunch option for any day of the week.
