Spicy Punjabi Kadhi Gravy Recipe
Rated 5 stars by 1 users
Category
North Indian Curry
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Calories
247
Punjabi famous Kadhi is served with plain rice and is made with deep fried besan (gram flour), onions simmered in sour, spiced yogurt gravy.
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Ingredients
1 Tsp Mustard Seeds
1 Tsp Turmeric Powder
1/4 Tsp Hing / Asafoetida
1 and 1/2 Tbsp Avacado Oil
10 Curry Leaves
1 Tsp Cumin Seeds
3 Cloves
1 Dry Red Chilli
1/2 Tsp Methi / Fenugreek Seeds
1 Inch Chopped Ginger
1 Large Sized Chopped Red Onion
4 Finely Chopped Garlic Cloves
2 Tsp Coriander Powder
1/2 Tsp Red Chilli Powder
A Pinch of Salt (For Onions) + 3/4 Tsp Salt (For Kadhi Seasoning)
1/2 Tsp Garam Masala
Prepared Chickpea Flour / Besan / Gram Flour Mixture
1 to 2 Cups of Water (For a Thinner The Gravy) - Optional
2 Tsp Amchur Powder / Dry Mango Powder
2 Tsp Dry Fenugreek Leaves / Kasuri Methi
2 Cups of Yogurt
A Pinch of Turmeric Powder
4 Cups of Water
1 Cup of Besan / Chickpea Flour / Gram Flour
2 Dry Red Chillies
1 Tbsp Avocado Oil
1/2 Tsp Paprika or Kashmiri Red Chill
Pour Tadka / Tempering On Top
Fresh Cilantro Leaves
For The Kadhi
For Besan / Chickpea Flour Mixture
For Tempering / Tadka
For Garnishing
Directions
Preparation
Mix the besan and yogurt together without any lumps. Then add water.
Use a whisk to mix the batter so that it turns into a smooth paste.
Add a pinch of turmeric powder and set aside for 30 minutes.
For Cooking The Punjabi Kadhi
Heat a pan on a medium flame and add oil to the pan.
Add the spices - turmeric powder, hing, curry patta, cloves, fenugreek seeds, cumin seeds, one dry red chilli and mustard seeds. Saute the spices for 30 seconds.
Add the chopped ginger garlic and saute for 30 more seconds.
Add the chopped onions and saute for 3 minutes.
Add the coriander powder, a pinch of salt, red chilli powder to season the onions and stir well.
Slowly pour the besan - yogurt - water mixture to avoid cuddling and lumping.
Keep stirring. Add 3/4 tsp of salt and cook on a medium flame for about 5 minutes.
After 5 minutes, the kadhi gets thicker.
Cover the pan with a lid and cook the kadhi for about 15 more minutes on a low to medium flame.
Taste and adjust the kadhi gravy with the required spices and seasoning. Add more water if you need a thinner kadhi (1 to 2 cups of water).
Add the dry fenugreek leaves, garam masala powder and amchur (dry mango powder). Mix well and turn off the flame.
For Tempering / Tadka Of Kadhi
On a medium flame, heat a pan and add the oil, dry red chillies, kashmiri red chilli powder.
Cook for about 1 to 2 minutes and turn off the flame.
Pour the tempering / tadka over the kadhi gravy and garnish with the finely chopped cilantro leaves.
Serve the tasty punjabi kadhi gravy curry with plain rice.
Recipe Note
* You can add pakodas to the dish to make it more delicious.
* 1 Cup is equal to 240ml.
* 1 Tbsp means Tablespoon.
* 1 Tsp means Teaspoon.