Punjabi Kadhi

Punjabi Kadhi Recipe - Vegetarian Dish from Punjab

Region / culture: Punjab | Servings: 4 |

Vegetarian diet

Introduction

Punjabi Kadhi is a popular North Indian dish that combines yogurt, gram flour, and spices to create a tangy and flavorful curry. This dish is often served with rice or roti and is a comforting and satisfying meal.

History

Punjabi Kadhi has its roots in the Punjab region of India, where it is a staple in many households. The dish is believed to have originated as a way to use up leftover yogurt and gram flour, creating a delicious and hearty meal.

Ingredients

Pakora
1 cup chickpea (chana) flour (also known as "besan flour")
0.25 cup chopped onion
0.25 finely chopped raw potato
2 tsp chili powder
1 tsp finely minced or grated fresh ginger
0.5 tsp baking powder
salt to taste
Kadhi
1 cup plain soy yogurt (soft tofu whipped with lemon juice and salt will do in a pinch)
0.25 cup white flour
2 whole dried red chile peppers
1 tsp tumeric powder
pinch of garlic powder
1 tsp fenugreek seeds
2 tbsp oil
salt to taste

How to prepare

Mix all pakora ingredients except the oil and add about 0.5 cup of water. Mix well.
Heat the oil in a deep skillet, pot, or wok.
Form the pakora mixture into balls the size of walnuts, or smaller.
Deep fry until golden.
Remove and let drain on paper towels. Set aside.
Beat the yogurt and flour together until there are no lumps.
Add turmeric, salt, and 3 cups of water.
Heat 2 tbsp of oil in the same pot you fried the pakoras in.
Toast the fenugreek seeds and dry red chili pepper for about 30 seconds.
Add the yogurt and flour mixture, bring to a boil, and let simmer for approximately 15 minutes.
Stir occasionally.

Variations

Add vegetables like okra, potatoes, or spinach to the kadhi for added flavor and nutrition.
Use buttermilk instead of yogurt for a tangier taste.
Add garam masala or cumin powder for extra spice.

Cooking Tips & Tricks

Make sure to fry the pakoras until they are golden brown and crispy for the best texture.

- Be sure to mix the yogurt and flour well to avoid lumps in the curry.

- Adjust the amount of chili powder and salt to suit your taste preferences.

Serving Suggestions

Punjabi Kadhi is best served hot with steamed rice or roti. Garnish with fresh cilantro leaves and serve with a side of pickle or salad for a complete meal.

Cooking Techniques

Deep fry the pakoras until they are crispy and golden brown.

- Simmer the kadhi on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use chickpea flour instead of white flour for a gluten-free option.

- Substitute tofu or paneer for the pakoras for a vegetarian version.

Make Ahead Tips

You can prepare the pakoras in advance and store them in an airtight container until ready to use.

- The kadhi can also be made ahead of time and reheated before serving.

Presentation Ideas

Serve the Punjabi Kadhi in a bowl garnished with fresh cilantro leaves and a drizzle of ghee. - Add a sprinkle of red chili powder or chaat masala for a pop of color and flavor.

Pairing Recommendations

Pair Punjabi Kadhi with jeera rice, pulao, or naan for a complete and satisfying meal.

- Serve with a side of raita or kachumber salad for a refreshing contrast.

Storage and Reheating Instructions

Store leftover Punjabi Kadhi in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

180

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 2g

- Sugars: 3g

Fats

- Total Fat: 8g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 2%

- Iron: 4%

- Calcium: 8%

Alergens

Contains dairy (yogurt)

Summary

Punjabi Kadhi is a nutritious dish that is rich in carbohydrates, fats, and proteins. It also provides essential vitamins and minerals, making it a healthy and balanced meal option.

Summary

Punjabi Kadhi is a delicious and comforting dish that is perfect for a cozy meal at home. With its tangy yogurt curry and crispy pakoras, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was many years ago when I was a young girl living in a small village in Punjab, India. My mother, a wonderful cook, had passed down her love for cooking to me and I was always eager to learn new recipes and techniques from her.

One day, a neighbor of ours invited us over for dinner. She was known for her delicious Punjabi Kadhi, a tangy and spicy yogurt-based curry that was a staple in Punjabi households. I had never tasted anything like it before, and I was instantly hooked. The flavors were so bold and comforting, and I knew I had to learn how to make it myself.

I asked our neighbor for the recipe, but she was hesitant to share it. She told me that the recipe was a closely guarded family secret, passed down from generation to generation. But I was determined to learn, so I started visiting her regularly, offering to help her in the kitchen in exchange for a few tips and tricks.

Over time, she began to trust me and started teaching me the intricacies of making Punjabi Kadhi. She showed me how to make the perfect pakoras, crispy fritters made with gram flour and spices that would be added to the curry. She also taught me how to temper the curry with mustard seeds, cumin seeds, and curry leaves to enhance the flavor.

As I watched her cook, I absorbed every detail, from the way she stirred the yogurt to prevent it from curdling to the precise timing of adding the pakoras to the curry. I made notes in my recipe book, scribbling down every step and ingredient with care.

After many weeks of learning and practicing, I finally felt confident enough to make Punjabi Kadhi on my own. I gathered all the ingredients, including besan (gram flour), yogurt, spices, and vegetables, and set to work in the kitchen.

I whisked the yogurt with besan until it was smooth and lump-free, then added water to create a silky smooth base for the curry. I sautéed onions, ginger, garlic, and green chilies in ghee until they were fragrant, then added the yogurt mixture and let it simmer on low heat.

Next, I made the pakoras by combining besan with spices, onions, and cilantro, then frying them until they were golden brown and crispy. I added them to the curry along with some vegetables like potatoes and okra, letting everything cook together until the flavors melded into a harmonious blend.

Finally, I tempered the curry with mustard seeds, cumin seeds, and curry leaves, infusing it with a burst of flavor that brought the dish to life. I garnished it with fresh coriander leaves and served it hot with steamed rice, feeling a sense of pride and accomplishment that I had mastered the art of making Punjabi Kadhi.

Since that day, Punjabi Kadhi has become a beloved recipe in my family. I have shared it with my children and grandchildren, passing down the tradition of cooking and the joy of sharing meals with loved ones. Every time I make Punjabi Kadhi, I am transported back to that moment of discovery, when I learned the recipe that would become a cherished part of my culinary repertoire.

As I sit down to enjoy a bowl of Punjabi Kadhi with my family, I am grateful for the knowledge and skills that have been passed down to me through the generations. Cooking is not just about following a recipe, but about connecting with our heritage and creating memories that will last a lifetime. And for that, I am truly thankful.