Punjabi Kadhi Recipe

Punjabi Kadhi: A Delicious Journey into Indian Cuisine

Welcome to the world of Punjabi Kadhi! This flavorful dish is a staple in North Indian cuisine, particularly in Punjab. Kadhi is a yogurt-based curry that is thickened with gram flour (besan) and is often best enjoyed with steaming rice. But it’s not just about taste; this dish has deep cultural significance. Traditionally, Kadhi is prepared during festive occasions, family gatherings, and special celebrations, making it a symbol of love and togetherness. Its popularity can be attributed to its creamy texture and tangy flavor that can brighten up any meal. Plus, it’s a comfort food that many people cherish, making it a favorite for many!

Ingredients

If you cannot find gram flour, you can use all-purpose flour as an alternative, though it may change the flavor slightly.

Step-by-Step Instructions

1. Prepare the yogurt mixture: In a large bowl, whisk the yogurt until smooth. Add the gram flour, turmeric powder, red chili powder, and salt. Mix it until there are no lumps.
2. Add water: Slowly pour in 3 to 4 cups of water into the yogurt mixture. Keep stirring to ensure it’s well combined.
3. Cook the kadhi: In a medium-sized pot, heat 2 tablespoons of oil over medium heat. Add cumin seeds and allow them to sizzle for a few seconds.
4. Add ginger and green chilies: Stir in the grated ginger and chopped green chilies. Sauté for about 1-2 minutes until fragrant.
5. Combine the mixture: Pour the yogurt and gram flour mixture into the pot. Stir continuously to prevent lumps from forming. Bring this to a gentle boil.
6. Simmer: Once it boils, reduce the heat to low and let it simmer for about 15-20 minutes. Stir occasionally to avoid sticking.
7. Final touches: Once the kadhi thickens, taste and adjust salt if needed. Remove from heat and garnish with chopped coriander leaves.
8. Serve: Enjoy your delicious Punjabi Kadhi with steaming hot basmati rice or roti!

Nutritional Information

Tips and Tricks

• Consistency: Adjust the consistency of Kadhi by adding more or less water according to your preference.
• For a richer flavor: Add a tablespoon of ghee (clarified butter) for extra richness.
• Spice it up: Add more green chilies or even a pinch of garam masala for an extra kick.
• Common mistake: Avoid boiling the kadhi on high heat, as it may lead to curdling. Always simmer on low heat!

FAQs

What is Punjabi Kadhi?

Punjabi Kadhi is a traditional North Indian dish made from yogurt and gram flour, often served with rice or roti.

Can I make Kadhi vegan?

Yes! You can replace the yogurt with plant-based yogurt to make a vegan version of Kadhi.

How long can I store leftover Kadhi?

You can store leftover Kadhi in the refrigerator for up to 3-4 days in an airtight container.

Can I freeze Punjabi Kadhi?

Yes, you can freeze it for up to 1 month. Just thaw and reheat before serving!

What spices can I add to enhance flavor?

You can add coriander powder or garam masala for additional flavor and aroma.

Is Kadhi gluten-free?

Yes, as long as you use gluten-free gram flour, Kadhi can be a gluten-free dish.

Can I prepare Kadhi in advance?

Yes, Kadhi tastes even better the next day, so you can prepare it in advance and reheat before serving.

What is the best accompaniment for Kadhi?

Basmati rice or roti are the best accompaniments for enjoying Punjabi Kadhi.

Why did my Kadhi curdle?

This can happen if the heat is too high. Always cook it on low heat and stir it continuously.

How do I thicken my Kadhi?

You can thicken Kadhi by cooking it longer or adding a bit more gram flour mixed with water.

Now that you know how to make Punjabi Kadhi, gather your ingredients and enjoy crafting this delightful dish that brings warmth and joy to your table!