Punjabi Kadhi

Kadhi is a yogurt and gram flour based curry, which is commonly prepared in all regions of India. However, punjabi kadhi is one of the popular variant of them all. Deep fried pakora (fritters), dunk in the creamy gravy, tempered with some spices to bring in the additional flavours.

Cooking TimePrepration TimeTotal Time
20 minutes 10 minutes 30 minutes


For Kadhi
  1. Plain yogurt/Curd- 1 + 1/2 cup (room temperature)
  2. Gram Flour/Besan – 1/4 cup
  3. Cumin seeds/Jeera – 1/4 tsp
  4. Fenugreek seeds/Sabut Methi – 1/4 tsp
  5. Coriander seeds/Sabut Dhania – 1/4tsp
  6. Turmeric powder – 1/2 tsp
  7. Red Chili Powder – 1/2 tsp
  8. Coriander powder – 1/2 tsp
  9. Cumin Powder – 1/2 tsp
  10. Asafoetida/Heeng – 1/4 tsp
  11. Cooking oil – 1tbsp
  12. Water – 1/2 cup
  13. Salt – as per your taste
For Pakora
  1. Gram Flour/ Besan – 1 cup
  2. Onion – 1 large (sliced)
  3. Green Chilli – 1 tbsp (finely chopped)
  4. Coriander leaves – 1 tbsp (finely chopped)
  5. Turmeric powder -1/2 tsp
  6. Baking powder – 3/4 tsp
  7. Water – 1/2 cup
  8. Cooking oil – for frying
  9. Salt – as per your taste
For Tempering
  1. Ghee – 2 tbsp
  2. Cumin seeds – 1 tsp
  3. Dried Red Chili – 1 nos
  4. Red Chili powder – 1/2 tsp
  5. Asafoetida – 1/4 tsp
  6. Garlic – 1tsp (finely chopped)


For Pakoras
  1. Place a kadhai or a deep frying pan on medium heat, pour in the oil for deep frying.
  2. In a mixing bowl, add a cup of gram flour, turmeric powder, sliced onions, chopped green chillis, chopped coriander leaves, salt, baking powder and give it a good mix. Now add water in batches to form semi gravy kind of batter.
  3. Check if the oil is hot by dropping a pinch of the batter in the oil, if it rises up immediately then its hot to drop in the pakoras, if not wait.
  4. Now with a help of a table spoon, drop small portions of the batter in the hot oil and leave them there until you observe a slight change in colour of the pakoras.
  5. Flip them over for the upper layer of the pakoras to cook, take them out when they are in golden colour.
  6. Fry the rest of the pakoras.
For Kadhi
  1. In a mixing bowl add plain yogurt, gram flour, turmeric powder, red chilli powder, corriander powder, water and give it a good mix.
  2. Place a kadhai or a cooking pot on medium heat, add a tbsp of cooking oil, once the oil is hot, add fenugreek seeds, coriander seeds and cumin seeds. Once all the ingredients sputter add the spiced yogurt mixture and continue stirring until the kadhi comes to a boil (continual stirring is important to avoid curdling of the yoghurt)
  3. Once the kadhi has come to a boil, reduce the heat to low and continue cooking, until the oil seperates or has a thick creamy texture.
  4. At last add salt as per your taste, remember to add enough salt only for the kadhi as the pakora also has some salt.
For Tempering
  1. Once the Kadhi has a creamy texture, keep it aside and prepare the temping for it.(if you are planning to serve this later, make sure you temper just before you serve it).
  2. In a tadka pan or a small frying pan placed on high-medium heat, add ghee once its hot add cumin seeds, asafoetida/heeng and dried whole red chilli. Once the cumin seeds will starts to sputter, add the chopped garlic and cook until the raw aroma of garlic is disappeared.
  3. Finally add red chilli powder, give it a quick stir and pour the tempering it on kadhi.

Enjoy your kadhi with some steamed rice or roti. Share your feedback on my version of punjabi kadhi.

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