How to make Punjabi Kadhi -
Crisp fenugreeek and onion pakoras in a tangy yogurt based curry - comfort food from Punjab.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram flour (besan) (बेसन), Fenugreek leaves (methi) (मेथी)
Cuisine : Punjabi
Course : Dals and Kadhis
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 Punjabi Kadhi Moong Aur Hare Lasun Ki Dal Dal Pakhtooni sambhar
Punjabi Kadhi Recipe Card
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.
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) ¾ teaspoon
Onion finely chopped ½ medium
Turmeric powder ½ tablespoon
Salt to taste
Red chilli powder 1 teaspoon
Baking soda a pinch
Oil 2 tablespoons + for deep-frying
For kadhi
Yogurt sour 1½ cups
Gram flour (besan) 4 tablespoons
Ginger-garlic-green chilli paste 1 tablespoon
Cloves 5-6
Black peppercorns 15
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) ½ teaspoon
Asafoetida a pinch
Ginger chopped ½ 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, ¼ teaspoon turmeric powder, salt, ½ teaspoon 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, remaining red chilli powder, remaining 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.
Step 7
Peel, cut potato into small cubes and add to the pan. Mix well and sauté for 5 minutes.
Step 8
Whisk the yogurt mixture and add to the pan. Stir to mix and cook for 16-18 minutes, stirring continuously so that there are no lumps.
Step 9
Place pakoras in a serving dish and pour the kadhi on top. Serve hot.
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