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How to make Punjabi Kadhi - Crisp fenugreeek and onion pakoras in a tangy yogurt based curry - comfort food from Punjab.

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This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Gram flour (besan) (बेसन), Fenugreek leaves (methi) (मेथी)

Cuisine : Punjabi

Course : Dals and Kadhis

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Punjabi Kadhi checkout Vegetable Kadhi, Gujarati Kadhi, Sev ni Kadhi. You can also find more Dals and Kadhis recipes like Dal Palak, Mullangi Sambhar, Chane Ki Dal, Achari Amritsari Urad Dal.

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Punjabi Kadhi Recipe Card

Punjabi Kadhi
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Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Punjabi Kadhi Recipe

  • Gram flour (besan) 1 cup

  • Fenugreek leaves (methi) chopped 1/3 cup

  • Carom seeds (ajwain) 3/4 tablespoon

  • Onion finely chopped 1/2 tablespoon

  • Turmeric powder 1/4 tablespoon

  • Salt to taste

  • Red chilli powder 1/2 teaspoon

  • Baking soda a pinch

  • Oil for deep-frying

  • For kadhi

  • Yogurt sour 1 1/2 cups

  • Gram flour (besan) 4 tablespoons

  • Ginger-garlic-green chilli paste 1 tablespoon

  • Red chilli powder 1/2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Cloves 5-6

  • Black peppercorns 1/5

  • Cumin seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Asafoetida a pinch

  • Ginger chopped 1/2 tablespoon

  • Dried red chillies broken 4

  • Onion sliced 1 medium

  • Potato 1 medium

Method

Step 1

To make pakoras, combine fenugreek leaves, carom seeds, onion, gram flour, turmeric powder, salt, red chilli powder and baking soda in a bowl. Mix well using sufficient water to make a soft mixture.

Step 2

Heat sufficient oil in a kadai. Drop small portions of gram flour mixture into the hot oil and deep-fry till golden. Drain on absorbent paper and set aside.

Step 3

To make kadhi, combine yogurt, gram flour, ginger-garlic-green chilli paste, red chilli powder, turmeric powder and salt in a bowl. Add 500 ml water and whisk well. Add 500 ml water and whisk again.

Step 4

Heat oil in a deep non-stick pan, add cloves, peppercorns, cumin seeds, fenugreek seeds and sauté for a minute.

Step 5

Add asafoetida, chopped ginger and red chillies, mix and sauté.

Step 6

Add onion and sauté till the onion is translucent.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.