Punjabi Kadhi

A yogurt-based gravy made with gram flour & spices and the perfect pairing for rice or rotis.

Ever since the beginning of the pandemic I’ve noticed that I tend to reach for my comfort foods more frequently. And during this time of uncertainty and chaos having that little tiny piece of consistency & comfort is definitely a good thing. Like most people I took to cooking a lot (and I mean A LOT!) during the lockdown. I rediscovered my love for kadhi & rice and this turned out to be one of my favorite comfort foods to make!

Here’s my recipe for the most in-authentic Punjabi Kadhi but one that I truly enjoy making and, of course, eating!

Ingredients

• 1/3 cup chickpea flour

• 1 cup sour yogurt

• 1/2 teaspoon red chili powder

• 1/2 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 3 cups water

• 1 tablespoon oil

• 1 tablespoon ghee

• 1/4 teaspoon fenugreek seeds, optional

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon asafoetida

• 1 onion sliced

• 2 green chilies slit half way

• 3/4 inch ginger grated

• 3 cloves garlic grated

Tempering 

• 1/2 teaspoon red chilies powder • 1/2 teaspoon cumin seeds • 2 dried red chilies, optional • 1/2 teaspoon asafoetida • 2 - 3 teaspoons ghee

Directions

In a bowl add in the chickpea flour, yogurt, & water and whisk until smooth and free of lumps. 

Heat a deep bottomed dish, add in the oil & ghee (you can just do oil or ghee) and add in the cumin seeds, fenugreek seeds & allow to crisp up (about 20 seconds). Add in the green chilies & sauté for a second. Add in the onions & sauté on a medium flame for 3-4 minutes or until soft & translucent. I don’t like any color on my onions in my kadhi so I add in a tiny bit of salt to draw out the water.

Then add in the turmeric, red chili powder, cumin powder, & coriander powder & sauté till fragrant (about 7-10 seconds). Be careful to not burn the spices.

Give the chickpea flour mixture a good whisk, lower the flame to low and while stirring add in all of the mixture. Continue stirring for another 5-7 minutes on a low flame. At this point the kadhi will have started to thicken up quite well, cover the pot and allow to simmer on a medium-low flame for another 10-12 minutes while stirring at regular intervals. You don’t want the kadhi to boil rapidly, a slow & low flame is best here. 

Turn the flame all the way down to low while you get the tempering ready. 

In a small saucepan heat up the ghee, once hot add in the cumin seeds and allow to crisp up. Add in the red chilies (if using) and crisp those as well (should take no longer than a few seconds). Turn off the flame and add in the red chilies powder & asafoetida. Add to the warm kadhi and mix well. Add in chopped cilantro on top just before serving. Another wonderful addition to the top are crispy fried pakoras (I love the onion & fenugreek ones).