Punjabi Kadhi with Pakodas

Gujarati kadhi has always been a speciality, but when I was exposed to the Punjabi Kadhi, I was amazed at how tasty it was, and also how it put a brilliant twist on a traditional kadhi recipe to make a thick, delicious curry that can be savoured with rice or parathas! I first had this in a Gurudwara, and I was totally taken over by the taste and concept. It was a welcome surprise to try this recipe, and I was very happy with how it came out. Punjabi Kadhi is essentially same as a gravy with yoghurt and chickpea flour, with the addition of pakodas, which gives the nice crispy feeling when you pour it over your rice. It's healthy, savoury, and does not take much time to prepare. So enjoy this delicious recipe with your family, just as I did!


For Pakora:
1 cup Besan (gram flour)
Pinch of cumin seeds
2 tspn onions - chopped finely
1 green chillies - chopped
1/2th tspn grated ginger
pinch of turmeric powder
1/4th tspn garam masala
red chillie powder (to taste)
1/2 tspn ajwain (optional)
water (to make a smooth batter)
Salt to taste
Oil for frying

For Kadhi:
2 spoons Vegetable Oil
1 cup besan
1 huge onion - sliced in long pieces
1 tomato - chopped
1 tspn ginger paste
2-3 tspn minced garlic
4-5 Dry Red chillies
7-8 Curry leaves
2 tspn mustard seeds
½ tspn fenugreek seeds
1 tspn cumin seeds
1 tspn coriander seeds
2-3 cloves
1 tspn turmeric powder
3 tspn garam masala
1 tspn red chilli powder
1 tbsp tamarind paste (mixed with water)
2 cups yogurt
2 tspn dry kasuri methi powder (fenugreek powder)
Salt to taste

Mix besan and all the other ingredients in a bowl. Add enough water to make a very thick batter. Make small balls and fry them in oil to make pakoras. 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.

Blend the yogurt, double the amount of water, a pinch of turmeric powder, salt, pinch of red chilli powder and besan. It should look like a butter milk mixture with besan in it. Make sure you whisk it very nicely so that there are no lumps in the curry. Keep it aside for half an hour.

Pour oil in a big pan and add cumin ,mustard seeds, fenugreek seeds and cloves and let them pop. Add curry leaves and dry red chilli to the above tadka. Add onions to it and saute them until light brown. Add garlic, ginger to it and fry for 3 mins. Add chopped tomatoes and fry for 3-4 minutes. Add tamarind paste to the pan and let it come to a boil for 4-5 minutes. Now 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.

Add the kadhi mixture to this tadka. Keep stirring the curry on medium flame, so it does not stick to the bottom.Once it boils,lower down the flame to low and let it cook for another 15-20 mins. When you think it is thick enough, sprinkle dry kasuri methi powder on it and let it boil for another 5 mins. Finally add in the pakoras and let it boil; don’t stir too much as the pakora can break apart. Garnish with chopped cilantro and serve the Punjabi Kadhi hot with rice or chapati!

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East Meets West Kitchen said...

Ooo! I loved the looks and ingredients in this recipe and will definitely try this soon. And thank you for visiting my blog! Your AFAM-peach event sounds so exciting. Now I'll have to go look for peaches. :)

Cris said...

This looks terrific to me, love the way you blend the spices.

Rina said...

Love your beautiful tempting dish. Amma is you make similar to this.

Mallika said...

I've resisted making Punjab kadhi because of the deep frying involved. But I've consumed so much cream and butter this weekend that I might as well give up trying...

Anonymous said...

Hey Mansi, this looks very nice...I've had it too at a restaurant before, never tried making it home..but maybe I will now, thanks to your recipe:)


FH said...

I was looking at this recipe in one of my Punjabi cookbooks the other day to make it. I have made Gujarati Kadhi. Looks delicious Mansi. Love the Kadhi you used too!:))

Rajitha said...

yummm.. i love punjabi kadhi mansi...urs looks great

remya said...

Thats a lovely dish ....fab punjabi kadhi dish...

Tee said...

I love gujrati kadhi so much that I never ventured to making punjabi kadhi at home. Your kadhi is motivating me to give it a try :) And my next post will definitely have peaches in it ;)

Nabeela said...

My mom makes the best kadhi I've tasted till date. Your version sounds very yummy too.

Unknown said...

The Kadhi looks delicious!! I have to try this soon!!

Swaruchy said...

A beautiful dish mansi.....A must-try one dear :-)

S said...

hi first visit to ur blog...its really good..i like the way u presented....ur egg shell ideas look really grt..u r talented

Finla said...

This looks delicious. I have done Pakodas but never like this. Looks delicious

Namratha said...

It looks awesome, sounds great too, I think I am gonna try this soon ..thanks for the recipe:)

Siri said...

Sexy pic Mansi..just like the one in cookbooks.. wow.. loved the recipe too..:D now I want some hot hot rice with this Kadhi.. ooooooooooooooo..!!

zlamushka said...

I have to agree with Siri.. This indeed is a sexy picture. I am so making this for my Tompa ;-)

Kribha said...

That looks fab. I've had this once in a restaurant. Looks similar to that. Thanks for sharing this recipe. Looks yummy.

Amrita said...

I love kadhi and make it often. i will try your recipe. i has made me so hungry.

Anonymous said...

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