Introduction

Gobhi without keeda is only possible in winters. That is exactly why I decided to make this Cauliflower Mustard Kadhi Recipe in the winter season. I wanted to do something different from the regular Punjabi kadhi that we all already love so much.

After getting so much love on my earlier Punjabi kadhi, I felt this was the right time to introduce a mustard-based version. This Cauliflower Mustard Kadhi Recipe has gobhi and onion pakoras, yellow mustard paste, and mustard oil, making it very unique and comforting at the same time.

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Ingredients of Cauliflower Mustard Kadhi Recipe

 

Portion Servings: 4–5 pax
Preparation Time: 05 mins
Cooking Time: 90 mins

 

For Mustard Paste

• Yellow mustard seeds – 1 tbsp
• Garlic – 12–15 cloves
• Green chilli – 3 pcs
• Water – as required

For Cauliflower Pakode

• Cauliflower – 1 pc
• Onion (thick slices) – 2 pcs
• Green chilli (chopped) – 2 pcs
• Ajwain – ½ tsp
• Kalonji – ½ tsp
• Turmeric powder – 1 tsp
• Salt – ½ tsp
• Yellow mustard paste – 1 tbsp
• Besan – 1 cup
• Water – drizzle as required
• Oil – for deep frying

For Kadhi Cooking

• Curd – 200 gms
• Besan – ¼ cup
• Water – as required
• Mustard oil – 2 tbsp
• Jeera & coriander seeds (pounded) – 1 tbsp
• Dry red chilli – 1 pc
• Yellow mustard paste – 1 tbsp
• Turmeric powder – ½ tsp
• Salt – as per taste

For Tadka

• Ghee – 1 tbsp
• Jeera – 1 tsp
• Dry red chilli – 1 pc
• Hing – ½ tsp
• Red chilli powder – ½ tsp

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Instructions of Cauliflower Mustard Kadhi Recipe

 

Step 1: Prepare the Mustard Paste

Add yellow mustard seeds, garlic cloves and green chillies directly into a grinder jar. Add a little water and grind to a very fine, smooth paste. Grinding without soaking keeps the mustard sharp and robust, so make sure the paste is silky smooth to avoid graininess. Keep this mustard paste aside.

 

Step 2: Prepare the Cauliflower Pakoda Mixture

Break the cauliflower into medium florets, wash and pat them completely dry. Transfer to a mixing bowl and add thick onion slices, chopped green chillies, ajwain, kalonji, turmeric powder, salt and one tablespoon of the fresh mustard paste. Toss gently so the flavours coat the vegetables evenly. Add besan and mix again. Drizzle water little by little and mix to form a thick batter that lightly coats the cauliflower without dripping.

 

Step 3: Fry the Pakodas

Heat oil in a deep kadai on medium heat. Once hot, drop small portions of the cauliflower mixture into the oil. Fry in batches, turning occasionally, until the pakodas are crisp, golden and cooked through. Remove and drain on absorbent paper. Keep aside.

 

Step 4: Prepare the Kadhi Base

Whisk the curd until smooth. Add besan and whisk again to remove any lumps. Add water gradually to achieve a medium-thick, flowing consistency. Keep this mixture ready.

 

Step 5: Cook the Mustard Kadhi

Heat mustard oil in a heavy-bottomed pan until it just reaches smoking point. Lower the heat and add the pounded jeera and coriander seeds along with the dry red chilli. Let them splutter gently. Add turmeric powder and the remaining mustard paste, stirring continuously on low heat so the paste cooks without turning bitter.

Slowly pour in the curd–besan mixture while stirring continuously. Add salt as per taste. Cook on low to medium heat, stirring often, until the kadhi thickens slightly and the raw besan flavour disappears, about 12–15 minutes.

 

Step 6: Add Pakodas and Simmer

Add the fried cauliflower pakodas to the simmering kadhi. Let them cook for 5–7 minutes so they absorb the sharp mustard flavour and soften slightly while holding their shape.

 

Step 7: Final Tadka

Heat ghee in a small pan. Add jeera and let it crackle. Add dry red chilli, hing and red chilli powder. Switch off the heat and immediately pour the tadka over the kadhi.

 

Step 8: Serve

Serve hot Cauliflower Mustard Kadhi with steamed rice or soft rotis. The bold mustard heat balanced with creamy kadhi and tender pakodas makes this dish deeply comforting and flavour-forward.

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About the Cauliflower Mustard Kadhi Recipe

This Cauliflower Mustard Kadhi Recipe is not like the normal kadhi we make at home. Here, the base flavor comes from yellow mustard, which gives a slight bitterness, mild spiciness, and a light crunch when cooked properly. That is what makes this kadhi very different and special.

I have cooked this Cauliflower Mustard Kadhi Recipe slowly for almost 45 minutes to one hour. Kadhi always needs time. When besan cooks slowly with curd and water, the texture becomes smooth and thick without lumps. That slow cooking is the real secret behind a good kadhi.

Another highlight of this Cauliflower Mustard Kadhi Recipe is the gobhi and onion pakoras. The cauliflower is cut medium size, not too small and not too big, so you can taste it properly inside the pakora. Along with onion, ajwain, kalonji, and mustard paste, the pakoras become very flavorful.

This Cauliflower Mustard Kadhi Recipe also uses two tadkas. One tadka goes into the base using mustard oil, coriander, cumin, and garlic paste. The final tadka is made with ghee, cumin, dry red chillies, and red chilli powder. This double tadka makes the kadhi very comforting and rich.

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Cooking Tips for Cauliflower Mustard Kadhi Recipe

• Always use yellow mustard for this Cauliflower Mustard Kadhi Recipe, as it gives the correct bitterness and spicy flavor.
• Do not use very sour or old curd, because sour curd and mustard together can make the kadhi bitter.
• Keep more water in the beginning so the besan does not become lumpy while cooking the Cauliflower Mustard Kadhi Recipe.
• Cook the kadhi on low flame and keep stirring in between for at least 45 minutes.
• Cut the cauliflower florets medium size so the taste stays inside the pakoras.
• You can fry the pakoras in mustard oil or normal oil, both work well.
• The final ghee tadka should always be added at the end for the best aroma.

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Pairing Guide for Cauliflower Mustard Kadhi Recipe

• This Cauliflower Mustard Kadhi Recipe tastes best with hot steamed rice.
• A little desi ghee on rice makes this Cauliflower Mustard Kadhi Recipe even more comforting.
• You can serve it with plain jeera rice for extra flavor.
• Simple onion salad on the side goes very well with this kadhi.
• A glass of chaas or light buttermilk pairs nicely with this meal.

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Frequently Asked Questions about Cauliflower Mustard Kadhi Recipe

1. What makes Cauliflower Mustard Kadhi Recipe different from regular kadhi?

The Cauliflower Mustard Kadhi Recipe uses yellow mustard paste and mustard oil, which gives it a slightly bitter, spicy, and very unique flavor compared to normal Punjabi kadhi.

 

2. Can I make Cauliflower Mustard Kadhi Recipe without mustard oil?

Mustard oil gives the authentic taste to Cauliflower Mustard Kadhi Recipe, but if you want, you can use normal oil. The flavor will be slightly different.

 

3. Why is slow cooking important for Cauliflower Mustard Kadhi Recipe?

Slow cooking helps the besan cook properly and removes raw taste. It also makes the Cauliflower Mustard Kadhi Recipe thick and smooth.

 

4. Can I use very sour curd for Cauliflower Mustard Kadhi Recipe?

No, very sour curd should be avoided because mustard and too much sourness together can make the Cauliflower Mustard Kadhi Recipe bitter.

 

5. How long should I cook Cauliflower Mustard Kadhi Recipe?

You should cook the Cauliflower Mustard Kadhi Recipe for at least 45 minutes to one hour on low flame.

 

6. Why are two tadkas used in Cauliflower Mustard Kadhi Recipe?

One tadka builds the base flavor and the second ghee tadka adds aroma and richness to the Cauliflower Mustard Kadhi Recipe.

 

7. Can I add only onion pakoras in Cauliflower Mustard Kadhi Recipe?

You can, but gobhi and onion together give a winter-special taste that makes the Cauliflower Mustard Kadhi Recipe more interesting.

 

8. What spices are important for Cauliflower Mustard Kadhi Recipe pakoras?

Ajwain, kalonji, turmeric, salt, and mustard paste are important to give the pakoras their unique flavor.

 

9. When should I add pakoras to Cauliflower Mustard Kadhi Recipe?

Pakoras should be added just before serving so they stay soft but do not break completely.

 

10. What is the best way to serve Cauliflower Mustard Kadhi Recipe?

The best way to serve Cauliflower Mustard Kadhi Recipe is hot, with steamed rice and a little ghee on top for comfort food vibes.

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