Friday, November 6, 2009

Punjabi Kadhi

Kadhi is a traditional North Indian dish. It is a spicy yogurt based curry which usually contains fried onion pakoras and is eaten with rice or chappatis. I love Kadhi and whenever I make it, I make sure it lasts for atleast 2 meals.
For Pakora:

1 cup Besan (gram flour)
1 tsp cumin seeds
2 tbsp chopped onions
1 chopped green chillies
½ teaspoon grated ginger
½ tsp of Turmeric Powder
¼ teaspoon Garam Masala
Red Chilli Powder- Per taste
½ teaspoon ajwayen
Water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 Tbsp vegetable Oil
1/2 cup Besan
2 cups yogurt
1 onion (sliced thin and long)
1 tomato (finely chopped)
2 Green chillies (finely chopped)
1 teaspoon finely chopped ginger or ginger paste.
2 Bay leaves
1 teaspoon Fenugreek seeds ( optional) ( I usually don’t put it since my husband is not fond of it)
1 teaspoon
Cumin seeds
1 teaspoon
Turmeric Powder
1 teaspoon Garam masala
Red Chilli Powder (To taste)
Salt to taste
Water – 4 cups

1 Mix besan and all the other ingredients in a bowl.
2 Add enough water to make a very thick batter.
3 Make any random shape or balls and fry them in oil to make pakoras.
4 Deep fry them until they turn brown and crispy. Take them out on a paper towel so that
the paper soaks all the extra oil. Keep them aside.
Kadhi Prep:
1 Blend yogurt nicely.Add Besan and 3 cups of water to it. Blend well. It should look like a
butter milk (lassi) mixture with besan in it.
2 Keep it aside
Method for Kadhi:
1 Pour oil in a big pan (or any big cooking utensil) and heat it until it gets hot. Add cumin
seeds fenugreek seeds (optional), and let them pop.
2 Add bay leaves, ginger and green chillies.
3 Add onions to it and fry them until brown.
4 Add chopped tomatoes and fry for 3-4 minutes.
5 Add turmeric powder ,garam masala, red chilli powder, salt and fry until oil starts floating on
the top and it gives out dark reddish brownish color.
8 Add the kadi mixture, which was made and kept aside.
9 Keep stirring the curry, as it will start sticking to the bottom. Keep it on a medium flame first,
and let it come to a boil. Keep watching and stirring it. After 3-5 boils, lower down the flame
to low and let it cook on low flame for 15-20 minutes and stir in between.
10. Add Pakoda’s to it and let it cook for another 10 minutes on low flame
11 Once its thick enough and looks dark yellow, its done. Before turning off the flame, give it a
one more boil. Stir and garnish with cilantro. ( You won’t see Cilantro in my pic above as I
was out of it J )
12. Serve hot with Rice .
PS: This dish is called Kadhi because you cook it on a low flame till it reduces and thickens. It’s called Kadhna. Like when you make some dessert and boil milk and cook it on low flame to reduce its quantity.


dewang said...

yummy what a killer recipe!!!

Supriya said...

Kadhi looks amazing! I recently tasted punjabi kadhi at a friend's place and loved it. Will definitely try your version of kadhi.

Cardamom said...

I love the look of your kadhi! Will be amazing I bet with some peas pulao!

the spice who loved me

DP said...

I tried this last week.... all were very impressed!!! Thanks a lot for this.. I always ask you for the recipe & then forget about it, but your blog is very helpful!!!

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