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. Long and tiring day at work? We can surely rely on this recipe as it is easy and quick.
Punjabi kadhi is made with the most basic ingredients. The first step is to make the curd-besan mixture. Next, we temper 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.
🔷 Preparation Time: 10 mins 🔷 Cooking Time: 20 mins 🔷 Total Time: 30 mins
🔷 Ingredients
🔷 For The Punjabi Kadhi
• 1 1/2 cups fresh curd (dahi)
• 2 tbsp Mayur besan
• 1 tbsp Mayur 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
🔷 Garnish For The Punjabi Kadhi
• 2 tbsp finely chopped coriander (dhania)
🔷 Method
🔷 For the punjabi kadhi
1. To make the gravy for the punjabi kadhi recipe, whisk the curds and besan in a bowl till smooth. Keep aside.
2. Heat the oil in a pan and add the cloves and cumin seeds.
3. When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
4. Add the onions and saute for 2 minutes.
5. Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
6. Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
7. Serve the punjabi kadhi hot garnished with coriander.