Every region of North and West India has a kadhi, but the Punjabi version is the thickest and most substantial. It uses properly sour curd, a generous amount of gram flour and a long, slow simmer, and it is always loaded with onion pakoras that soak up the gravy. In Punjabi homes it is the go-to dish when the curd has turned too sour to eat on its own.
The flavour is sharp and tangy, warmed by fenugreek seeds, ginger and a tempering of ghee, dried red chillies and Kashmiri chilli powder poured over the top. The pakoras are fried crisp and then turn soft and spongy in the kadhi. A properly cooked kadhi has no raw besan taste and a smooth, pourable body.
It is eaten with plain steamed rice as kadhi chawal, usually for weekend lunch, with a pickle and papad on the side. Many families say it tastes even better the next day. Leftover pakoras are rarely wasted; they are eaten as a snack with green chutney. The kadhi also freezes well without the pakoras, so many cooks make a large pot and add fresh pakoras when reheating.
At a glance
| Region | Punjab |
|---|---|
| Cuisine | Punjabi |
| Diet | Vegetarian |
| Course | Main course |
| Prep time | 20 minutes |
| Cook time | 50 minutes |
| Total time | 70 minutes |
| Serves | 4 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | Yes |
| Key ingredients | sour curd / besan / onion / fenugreek seeds |
Ingredients
For the kadhi
- 2 cups sour curd
- 1/2 cup besan
- 4 cups water
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 1 1/2 tsp salt
- 2 tbsp mustard oil or ghee
- 1/2 tsp methi (fenugreek) seeds
- 1 tsp cumin seeds
- 1/2 tsp ajwain
- 1 onion, sliced
- 1 inch ginger, grated
- 2 green chillies, slit
For the pakoras
- 1 cup besan
- 2 onions, thinly sliced
- 1 green chilli, chopped
- 1/2 tsp ajwain
- 1/2 tsp red chilli powder
- 1/2 tsp salt
- A pinch of baking soda
- Water as needed
- Oil for deep frying
For the tadka
- 2 tbsp ghee
- 3 dried red chillies
- 1/2 tsp Kashmiri chilli powder
Method
- Whisk the curd, besan, turmeric, chilli powder and salt until completely smooth, then whisk in the water to a thin, lump-free mixture.
- Heat mustard oil in a heavy pot on medium. Add methi seeds, cumin and ajwain; when the methi turns light brown, add onion, ginger and green chillies and saute 3 minutes.
- Pour in the curd mixture and stir continuously on medium heat until it comes to a boil, about 8 to 10 minutes. Constant stirring now prevents splitting.
- Lower the heat and simmer uncovered for 30 to 40 minutes, stirring every few minutes. The kadhi will reduce, thicken and turn glossy, with no raw besan taste.
- Meanwhile, mix pakora ingredients with very little water to a thick batter that just binds the onions. Drop small spoonfuls into medium-hot oil and fry 4 to 5 minutes until golden and crisp. Drain.
- Add the pakoras to the kadhi 10 minutes before serving and simmer gently so they absorb the gravy.
- For the tadka, heat ghee until hot, add red chillies, switch off and add chilli powder. Pour over the kadhi just before serving.
Tips
- The curd must be sour – leave it out for a day if needed. Sweet curd makes a flat kadhi.
- If the kadhi gets too thick on standing, loosen with hot water and bring back to a boil.
- Whisking in a little water to the pakora batter and beating it well makes softer pakoras.
Serve with
Plain steamed rice, with mango pickle and roasted papad.