Punjabi Kadhi

READY IN: 1hr 50mins
Recipe by roja khan

tasty and yummy

Top Review by swetaweb

This is a very traditional and yummy recipe for kadhi. I make it almost every week. The longer it cooks, the better it gets. I add 1 teaspoon red chilli powder in the curry since my DH likes spicy foods. I make dumplings sometimes without onions. It tastes great with chappatti or boiled rice. Thanks for sharing.

Ingredients Nutrition


  1. Make pakoras:.
  2. Mix pakora ingredients (besan, cumin seeds, onions, green chilli, ginger, turmeric,red chilli powder and salt) in a bowl until smooth. Add enough water to make a very thick batter.
  3. Fry mixture by tablespoonfuls in hot oil until golden and crispy, then drain on paper toweling.
  4. Blend yogurt, 4 cups water and besan. It should look like a buttermilk.
  5. Pour oil in a big pan (or wok) and heat it until it gets hot. .
  6. Add onions and fry until golden brown.
  7. Add the garlic, and ginger to it and fry for 3 minutes, watching that it should not stick to the bottom of the pan.now Add cumin seeds coriander powder,red chilli powder,salt,turmeric,tomatoes,green chilli and fry for 3-4 minutes.
  8. Add the kadi sauce mixture.
  9. Gently stir the curry, as it will start sticking to the bottom. Keep it on medium heat first, and let it come to a boil. Keep watching it and stirring. Simmer for 3-5 minutes, then lower the heat and let it cook on low flame for 1 hour, stirring occasionally.
  10. Stir for another 5 minutes and check if its thick enough and looks dark yellow. Again stir it for 5 minutes.than add the pakoras in the kadi.
  11. Boil more for 3 minutes and don’t stir too much as the pakora can break apart.

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