Kadhi is one of the most popular & most loved north indian foods which is made with mixing gram flour and curd or butter milk. This is a common recipe which is cooked in almost every North Indian household and liked by all. I am also a huge fan of Kadhi rice.Kadhi has many different varieties according to different regions like Gujarati kadhi, Sindhi kadhi, Rajasthani kadi,Maharashtrian kadhi etc.But being a North Indian and being married in a Punjabi family, this variety of kadhi is my favourite. I had learnt this recipe from my Mother-in-Law. Unlike other varieties, this North Indian kadhi is a little thick in texture and it consists of “pyaaz k pakore” (Onion fritters) instead of potatoes, okra or any other vegetable. Also, a tempering of desi ghee & hing (asafoetida) at the top gives a lovely aroma & flavour to it.This is mainly combined with plain steamed rice and in Punjab sliced onions is also a kind of must have with this meal.Let me share detailed recipe of Punjabi kadhi along with the pictures.

🍴 Time to Prep 30 minutes

⏰Time to cook 45 minutes

🍛 Servings 2-3 people

👩 Author Ruchika

🍲 Cuisine North Indian

♨ Course Main Course

Ingredients:

For making pakoras (Onion fritters)

1/2 cup gram flour (besan)
1 medium sized onion (sliced)
1/2 tablespoon corriander powder (dhania powder)
1/2 tablespoon red chilli powder
1/2 tablespoon turmeric powder (haldi)
Salt to taste
Oil for frying pakoras
water to make the pakora batter

For making kadhi

3 cups butter milk or curd
6 cups water
1 medium sized onion (finely chopped)
3-4 garlic gloves (finely chopped)
2-3 green chillies (finely chopped)
2-3 dry red chillies (sookhi lal mirch)
1/2 tablespoon cumin seeds (jeera)
1/2 tablespoon fenugreek seeds (methi daana)
1/2 tablespoon mustard seeds (raayi or sarso k daane)
1/2 tablespoon coriander seeds (dhania k daane)
Salt to taste
1/2 tablespoon red chilli powder
1/2 tablepoon turmeric powder
1/2 tablespoon coriander powder (dhania powder)
2-3 tablespoons oil
1 tablespoon dried fenugreek leaves (kasoori methi)

For tempering

2 tablespoons desi ghee
a pinch of tablespoon asafoetida (hing)
1/4 tablespoon cumin seeds
1 tablespoon kashmiri red chilli powder

Notes & tips to follow:

For making kadhi butter milk or thick yogurt can be used alternatively. I prefer butter milk because it makes the kadhi very smooth & silky and not lumpy.
The ratio of butter milk and water should be 1:2 i.e.water should be double of the quantity of the butter milk.
If we are using 3 cups of butter milk, we should add 3 tablespoons of besan.
The quantity of besan should be appropriate otherwise it will turn the kadhi cakey.
While making pakoras, you can add baking soda to the batter but that is optional. I did not use it.
A day old kadhi tastes much better than the one freshly made.

Recipe:

To make onion pakoras:
1. Take 1/2 cup of gram flour in a mixing bowl and add all the dry spices to it (like turmeric, red chilli powder & coriander powder) except salt & mix well. Adding salt in the beginning will make the onions leave water and the batter will be diluted. Salt has to be added just before frying the pakoras in the oil.

2. Add sliced onions to it and mix well.

3. Now, slowly start adding water to make a thick batter and keep mixing so that the onions are well coated with the spices & besan.

4. Once the onions, besan and spices are well combined, heat oil in a kadhai to deep fry the pakoras. When the oil is hot enough at this stage add salt to the batter and mix well. Take small portions of the batter and gently drop in the oil. Fry on a low/medium flame until golden brown.

5. Once the pakoras turn crispy and golde brown take them out on a paper towel to strain excess oil.

To make Kadhi:
1. Take 3 cups of butter milk or yogurt in a big mixing bowl.

2. Add 3 tablespoons of gram flour and whisk well to avoid lumps. I have used plain butter milk. Further add chopped onions, garlic, green chillies, salt and the other dry spices. Whisk well to mix everything together.

3. Now, add 6 cups of water to the mixture. The quantity of water should be double of that of the butter milk. Mix well and keep it aside.

4. Now, heat 3 tablespoons of oil in a kadhai and add cumin seeds, coriander seed, fenugreek seeds and a dried red chilli. Let the whole spices crackle and turn aromatic.

5. Add the butter milk & besan mixture to the kadhai and stir well.

6. Now, bring this kadhi to boil and then lower the heat. Let it cook on a low flame for about 20-30 minutes. Keep stirring in between so that it does not stick to the bottom.

7. Let it cook until it starts to thicken. Keep stirring occasionally. Add crushed kasoori methi and mix. Cook it on a low lame for 5 -10 more minutes and turn off the heat.

8. Now take out the kadhi in a serving dish and add pakoras over it. Further, in a separate pan, heat 2 tablespoons of desi ghee. Add a pinch of asafoetida, cumin seeds and 1 tablespoon of kashmiri red chilli powder and stir. Turn off the heat and immediately add this tempering on the top of the served kadhi. Serve hot and enjoy with steamed rice or chapati.