Punjabi kadhi recipe | Punjabi besan kadhi | healthy Punjabi kadhi | with 8 amazing images.
Punjabi Kadhi is a curd- and besan-based stew made with mixing curd and gram flour and tempered with aromatic spices with Garlic and Onions.
Origin:
Kadhi or karhi is a dish originating from the Rajasthan. It consists of a thick gravy based on gram flour, and contains vegetable fritters called pakoras, to which dahi (yogurt) is added to give it a bit of sour taste. It is often eaten with cooked rice or roti.
Every state in India has their own kadhi and Punjab, also has its very own kadhi known as Punjabi Kadhi or Punjabi besan kadhi. A preparation of curds, besan, onions and masalas the Punjabi Kadhi is ready in a jiffy.
How Punjabi Kadhi is made?
Punjabi kadhi is made with the most basic ingredients. The first step is to make the curd-besan mixture. Next, we have tempered it with cumin seeds, curry leaves, asafoetida, onion, garlic, green chilies and turmeric. You can also temper the Punjabi kadhi with ghee and do not skip garlic out as it provides amazing taste and aroma to the kadhi. Lastly, garnish with coriander leaves and serve hot.
Usually Punjabi kadhi is made in 2 different ways, some people prefer adding pakora’s and hence called Punjabi pakora kadhi. This delicacy is often made in north Indian households. Punjabi Besan kadhi provides a welcome change in menu especially when one gets bored from daily routine of eating dal and vegetables.
Some basic notes on Punjabi kadhi recipe.
- Add besan. It helps in thickening the Punjabi kadhi.
- The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it.
- If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency.
Health Benefits of Punjabi kadhi
- Made mainly from curds and besan, both are healthy ingredients. Curds help in digestion as it has very good bacteria. Probiotics in curds acts as a mild laxative but, in case of diarrhoea and dysentery, it is a boon, if curd is used with rice.
- Besan (Gram Flour) has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too.
Long and tiring day at work? We can surely rely on this recipe as it is easy and quick. Punjabi Kadhi makes a delicious sunday lunch when served with plain steamed rice.
Enjoy how to make Punjabi kadhi recipe | with detailed step by step photos and video below.
Few Interesting Recipes:
Punjabi kadhi recipe
Ingredients
- 1 1/2 cups fresh curd dahi
- 2 tbsp besan bengal gram flour
- 1 tbsp oil
- 2 cloves laung / lavang
- 1 tsp cumin seeds jeera
- a pinch asafoetida hing
- 5 curry leaves kadi patta
- 1 tsp finely chopped garlic lehsun
- 1/4 cup sliced onions
- 1/4 tsp turmeric powder haldi
- 1/2 tsp finely chopped green chillies
- salt to taste
For Garnishing:
- 2 tbsp finely chopped coriander dhania
Instructions
- To make the for the punjabi kadhi recipe whisk the curds and besan in a bowl till smooth. Keep aside.
- Heat the oil in a pan and add the cloves and cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
- Add the onions and saute for 2 minutes.
- Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
- Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
- Serve the punjabi kadhi hot garnished with coriander.
Notes
- If the healthy Punjabi kadhi tends to thicken so add some water to make of desired consistency.
- Add besan. It helps in thickening the Punjabi kadhi.
- The addition of garlic adds nice aroma and flavors to the Punjabi kadhi, so do not skip it.
1. To Make Punjabi Kadhi Recipe, in a bowl take fresh curd. In fact, sour curd kadhi is slightly tangy in taste and this is how I love it.
2. Add besan. It helps in thickening the Punjabi Kadhi.
3. Whisk them together till smooth using a wired whisk. You can use a hand blender instead of a wire whisk. Keep this mixture aside.
4. To temper, Punjabi Kadhi heat the oil in a pan. To make it more authentic and flavourful, temper the Punjabi kadhi with Ghee.
5. Once the oil is hot, add cumin seeds. Once the cumin seeds crackle, add the asafoetida (Hing). Hing is one of the main flavouring ingredients in this recipe. Followed by Curry leaves and garlic. The addition of garlic adds nice aroma and flavours to the Punjabi Kadhi, so do not skip it.
6. Saute on a medium flame for a minute or until aromatic.
7. Add Onions. Mix well and saute for 2 minutes or until translucent.
8. Add the curd-besan (curd-gram flour mixture) mixture. Ensure there are no lumps.
8. Add 1.5 cups of water. Add more or less water as per desired consistancy.
9. Add turmeric powder, mix well and cook for 1 to 2 minutes. Stir continuosly till the mixture start to boil.
10. Add Salt, Green chilles (as per your spice preference).
11. Simmer pyaaz ki kadhi on a slow flame for more 8 to 10 minutes or till the PUnjabi Kadhi thickens.
12. Garnish delicious Punjabi kadhi with Coriander leaves.
13. Serve the Punjabi kadhi hot. If not serving immediately, the kadhi tends to thicken. So add some water to make of desired consistency before eating with Boiled Rice or Roti.
