This is one of our favourite Indian dishes. Punjabi Kadhi is a classic dish made with yoghurt and chickpea flour, served plain or with pakora/bhajis. It’s usually served with fluffy white basmati rice and a simple side salad of onions to nibble on.
Ingredients - Makes/Serves 4
To make the batter;
75g besan/gram flour
250g plain yogurt
2 tsp salt
1 tsp garam masala
2 tsp black pepper
1 tsp ground ginger
1 tsp ground cumin
1 tsp turmeric
3 tbsp oil
2 tsp coriander seeds
2 tsp cumin seeds
1 large white onion thinly sliced
30g ginger finely chopped
2 chillies (optional)
3 tbsp kasuri methi dried fenugreek leaves
Coriander to garnish
- To make the kadhi batter; in a large bowl sieve the gram flour, add the salt, garam masala, black pepper, ground ginger, ground cumin and turmeric. Mix well; add the yogurt and gradually whisk 500ml of the water into a batter like consistency. Set aside.
- Heat the oil in a large saucepan, add the cumin seeds and coriander seeds wait until they start to pop and splutter, add the onions and cook on a medium heat for 5-6 mins until they are golden in colour. Add the fresh ginger and chillies cook for 2 mins.
- Mix the yogurt batter, add to the pan and cook on a medium heat. Once it starts to thicken after 5 mins of cooking add another 250ml of water. Add the dry fenugreek leaves and mix. Cook on a low heat stirring occasionally; if the curry splutters add a couple of tablespoons of cold water.
- After 20 mins, taste and adjust seasoning as needed. Serve and garnish with fresh coriander.
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