Punjabi Kadhi is an easy-to-make North Indian recipe that is prepared using curd, red chilli powder, turmeric, garam masala, mustard oil, onion and gram flour. The taste of Punjabi kadhi is very tasty. It can be served at lunch or dinner with basmati rice or hot chapatis.
Total Time: 1 hr
Servings: 6
Ingredients:
375g sour curd
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala powder
Salt as required
1 cup mustard oil
1/2 teaspoon celery
1 tbsp garlic
2 green chillies
1 teaspoon cumin seeds
Water as required
1/2 teaspoon turmeric
1 pinch Asafoetida (hing)
170 grams gram flour
3 medium onions
1 tbsp ginger
1 teaspoon fenugreek seeds
2 dry red chillies
10 sweet neem
How to make Punjabi Kadhi:
1. First of all prepare onion pakoras for kadhi. For this, take 1 cup gram flour and add red chili powder, garam masala powder, celery and salt. Finely chop the onion and add to it. Then make a thick batter by adding water and keep aside for 30 minutes.
2. Take a pan, put oil in it and heat it on medium heat. When the oil is hot, fry the pakoras with the prepared gram flour solution. When the pakoras are fried, take them out on tissue paper.
3. Now take yogurt in a bowl and whisk well. Add gram flour, red chilli powder, garam masala powder, turmeric powder and salt as required. Add 3 cups of water and whisk well.
4. To prepare Punjabi Kadhi take a big pan and add 2 tablespoons mustard oil to it. Add cumin and fenugreek and fry well for a minute. Add a pinch of asafoetida and then chop the onion, ginger, garlic in a bowl. Add 1/3 cup chopped onion to the pan and shake for a while. Then, add chopped ginger, green chillies. Add curry leaves and dry red chillies and stir well for a while.
5. Add the curd to the pan. Allow the kadhi to boil for about 15 minutes. Reduce the heat and allow it to boil until thickened. Now add the onion pakoras to the kadhi and mix well. Cover the pan and allow the pakora to sink well in the kadhi. Sprinkle some garam masala powder on top.
