Punjabi Kadhi recipe

Punjabi Kadhi recipe

5-6 people



Growing up, Punjabi Kadhi has been a staple in my household, a dish that brings back fond memories of family gatherings and comforting meals. The aroma of spices filling the kitchen, the sizzle of pakoras frying in hot oil, and the tangy taste of kadhi simmering on the stove - these are the moments that define the essence of Punjabi cuisine for me.


One of the most delightful aspects of Punjabi Kadhi is its versatility. Whether enjoyed with steaming hot rice or paired with fluffy bhaturas, this dish never fails to tantalize the taste buds. Over the years, I've perfected my own version of this classic recipe, drawing inspiration from my family's culinary traditions and adding my own unique twists.


Now, let's delve into the heart of Punjabi cuisine with this authentic Punjabi Kadhi recipe.




Recipe of Punjabi Kadhi Pakora




For Punjabi Kadhi:

  • 2 tbsp Mustard oil
  • 1 Dry red chilli
  • 1 tsp Mustard seeds
  • ½ tbsp Jeera (cumin seeds)
  • 1 tsp Hing (asafoetida)
  • ½ cup Chopped onion
  • 1 tsp Ginger, chopped
  • 1 tsp Green chilli, chopped
  • 1 tbsp Kasoori methi (dried fenugreek leaves)
  • 1 tsp Turmeric powder
  • 1 ½ tsp Red chilli powder
  • ½ tbsp Coriander powder
  • 1 cup Sour curd
  • Water, as required
  • 2 tbsp Besan (gram flour)
  • 1 tbsp Salt
  • 1 tbsp Pounded masala (see below)

For Pakora:

  • 1 cup Chopped onion
  • ½ tsp Chopped ginger
  • ½ tsp Chopped green chilli
  • 1 tbsp Chopped coriander
  • ¼ cup Buttermilk
  • ¾ cup Besan (gram flour)
  • Water, as required
  • Oil, for deep frying

For Pounded Masala:

  • 14-15 Black pepper
  • 1 tsp Ajwain (carom seeds)
  • ½ tbsp Jeera (cumin seeds)
  • 1 Dry red chilli





For Pounded Masala:

  1. Heat a pan and dry roast black pepper, ajwain, jeera, and dry red chilli on low flame.
  2. Transfer to a mortar & pestle and pound into a fine powder. Set aside.

For Pakora:

  1. In a bowl, mix chopped onion, chopped ginger, chopped green chilli, chopped coriander, red chilli powder, salt, and buttermilk.
  2. Gradually add besan and mix well to form a thick batter.
  3. Heat oil in a pan for deep frying. Drop small portions of batter into the hot oil and fry until golden brown. Remove and set aside.

For Punjabi Kadhi:

  1. Heat mustard oil in a pan. Add dry red chilli, mustard seeds, jeera, and hing. Let them crackle.
  2. Add chopped onion and sauté until golden brown.
  3. Stir in chopped ginger, chopped green chilli, and kasoori methi. Sauté for a minute.
  4. Add turmeric powder, red chilli powder, and coriander powder. Cook for a minute.
  5. In a bowl, whisk together sour curd, water, besan, salt, and red chilli powder to make a smooth mixture.
  6. Pour the mixture into the pan and stir well. Cook for 8-10 minutes, stirring continuously.
  7. Once the kadhi thickens, add the pounded masala and fried pakoras. Cook for another 1-2 minutes.
  8. Punjabi Kadhi Pakora is ready to serve.


Enjoy this delightful Punjabi delicacy with steamed rice or chapati!




About the Recipe


Punjabi Kadhi is a traditional North Indian dish that combines yogurt, besan (gram flour), and an array of spices to create a rich and flavorful gravy. The addition of pakoras (deep-fried fritters) adds texture and depth to the dish, making it a favorite among food enthusiasts.


This recipe is characterized by its tangy and savory taste, balanced by the warmth of aromatic spices like cumin, coriander, and fenugreek. It is often served with steamed rice or accompanied by a variety of Indian bread like roti or naan.



Cooking Tips


  1. Perfect Pakoras: Ensure the pakoras are crispy on the outside and soft on the inside by frying them in hot oil until golden brown.
  2. Consistency is Key: Pay close attention to the consistency of the kadhi to achieve the desired texture. Adjust the amount of besan accordingly to achieve a smooth and creamy gravy.
  3. Tempering Technique: The tempering of mustard seeds, fenugreek seeds, and curry leaves in hot oil adds a final layer of flavor to the kadhi. Be sure to sizzle the spices until fragrant to release their full aroma.
  4. Balancing Flavors: Taste the kadhi as it simmers and adjust the seasoning as needed to balance the flavors of tanginess, sweetness, and spice.
  5. Patience is a Virtue: Allow the kadhi to simmer on low heat for a sufficient amount of time to allow the flavors to meld together and develop depth.
  6. Fresh Ingredients: Use fresh yogurt and aromatic spices to enhance the flavor profile of the dish.
  7. Garnish with Fresh Herbs: Sprinkle freshly chopped cilantro or mint leaves on top of the kadhi before serving for a burst of freshness.
  8. Serve Hot: Punjabi Kadhi is best enjoyed piping hot, straight from the stove to the table.
  9. Reheating Tip: If reheating leftovers, add a splash of water to the kadhi to maintain its creamy consistency.
  10. Experiment with Variations: Feel free to experiment with different vegetables or protein options to personalize the dish to your taste preferences.



Pairing Guide


  • Rice: Steamed basmati rice complements the creamy texture of Punjabi Kadhi perfectly.
  • Indian Bread: Pair the kadhi with roti, naan, or paratha for a wholesome and satisfying meal.
  • Salad: Serve a fresh cucumber and tomato salad on the side to add a refreshing contrast to the rich flavors of the kadhi.
  • Pickles: A side of tangy mango or lime pickle adds an extra punch of flavor to the meal.
  • Chutneys: Mint chutney or tamarind chutney can be served as accompaniments to elevate the taste experience.




Frequently Asked Questions about Punjabi Kadhi


  1. What is Punjabi Kadhi?

    • Punjabi Kadhi is a North Indian dish made with yogurt, gram flour, and spices, often served with pakoras (fritters) in a tangy and savory gravy.
  2. How do I make crispy pakoras for Punjabi Kadhi?

    • To make crispy pakoras, ensure the batter is thick and well-seasoned before frying them in hot oil until golden brown and crisp.
  3. Can I use store-bought yogurt for Punjabi Kadhi?

    • While store-bought yogurt can be used, fresh homemade yogurt is preferred for its creamy texture and authentic taste.
  4. What is the role of besan (gram flour) in Punjabi Kadhi?

    • Besan acts as a thickening agent in Punjabi Kadhi, giving it a smooth and creamy consistency while also adding flavor to the dish.
  5. How can I adjust the spiciness of Punjabi Kadhi?

    • You can adjust the spiciness of Punjabi Kadhi by varying the amount of green chilies and red chili powder according to your taste preferences.
  6. Can I make Punjabi Kadhi without pakoras?

    • While pakoras add texture and flavor to Punjabi Kadhi, you can omit them for a simpler version of the dish.
  7. What can I serve with Punjabi Kadhi?

    • Punjabi Kadhi is traditionally served with steamed rice or Indian bread like roti, naan, or paratha.
  8. Can I make Punjabi Kadhi ahead of time?

    • Yes, Punjabi Kadhi can be made ahead of time and reheated before serving. Add a splash of water while reheating to maintain its creamy consistency.
  9. Is Punjabi Kadhi vegetarian?

    • Yes, Punjabi Kadhi is a vegetarian dish made with yogurt, gram flour, and spices, often served with vegetable pakoras.
  10. What makes Punjabi Kadhi different from other kadhi recipes?

    • Punjabi Kadhi is known for its rich and creamy texture, achieved by simmering yogurt and besan gravy with pakoras and a blend of aromatic spices, setting it apart from other regional variations of kadhi.