Punjabi Kadhi was a Sunday lunch favorite in my home growing up—a comforting yogurt-based curry served over a pile of steamed Basmati rice, often paired with a tall glass of sweet lassi. It’s the kind of meal that invites you to slow down and enjoy a long, satisfying afternoon.
At its core, Punjabi Kadhi is a tangy yogurt sauce thickened with gram flour (besan) and layered with spices. While the ingredient list may seem long, each spice contributes depth and complexity. The sauce itself is light and flavorful, while the fritters (pakoras) make it hearty and filling. On simpler days, you can skip the fritters altogether or substitute with potatoes for a lighter version.
Key Tips for Best Results
Use slightly sour yogurt: This gives kadhi its signature tang.
Whisk thoroughly: A smooth yogurt and gram flour (besan) mixture prevents lumps.
Stir continuously: Especially after adding the yogurt mixture, to avoid curdling.
Sizzle the spices properly: The tempering step is critical for flavor—learn more in my post on sizzling cumin seeds.
Control fritter texture: Keep the batter thick so the pakoras hold their shape and don’t absorb too much oil.
Serving Suggestions
Serve Punjabi Kadhi hot over steamed Basmati rice for a classic combination. Add the pakoras just before serving to keep them from getting overly soft, or let them soak if you prefer a melt-in-the-mouth texture.
Punjabi Kadhi
Ingredients
- 2 tbsp Oil
- 1/4 tsp Turmeric Powder
- 1/2 tsp Kashmiri Red Chili Powder
- 1 tsp Mustard Seeds
- 1/2 tsp Fenugreek Seeds
- 1 tsp Cumin Seeds
- 1 tsp Fennel Seeds
- 1/4 cup Gram flour besan
- 1.5 cups Yogurt preferably slightly sour yogurt
- 1 Onion small size, sliced
- 1/2 tbsp Ginger chopped
- 1 tbsp Ginger-Garlic Paste
- 1/8 tsp Asafetida pinch of hing
- 2 Green chilies adjust to taste
- 1 Potato optional, cut into 1/2″ cubes
- 1 sprig Curry leaves
- 4 Dried Red Chillies optional
- 2 tsp Salt adjust to taste
- 1/2 cup Onions coarsely diced
- Green chillies add to taste
- 1/2 tsp Coriander Powder
- 3/4 tsp Carom Seeds
- 1 cup Gram flour besan
- Pinch Baking Soda
- Salt
- Oil for frying the fritters
- 1/2 cup Water adjust as needed
Method
- Prepare the Batter: In a bowl, combine gram flour, onions, green chilies, coriander powder, carom seeds, baking soda, and salt.
- Add water gradually, mixing continuously to form a thick batter.
- Fry the Fritters: Heat oil over medium heat. Test by dropping a small amount of batter – it should sizzle and rise immediately. Drop small portions of batter into the oil without overcrowding.
- Fry, turning occasionally, until golden brown.
- Drain: Remove fritters and place on paper towels to drain excess oil.
- Prepare Yogurt Mixture: In a bowl, whisk together yogurt, gram flour, turmeric, Kashmiri red chili powder, ginger-garlic paste, salt, and 2 cups water until smooth.
- Add another 2 cups water and mix well.
- Temper the Spices: Heat oil in a pan. Add cumin seeds, mustard seeds, fenugreek seeds, green chilies, asafetida, dried red chilies, and curry leaves. Let them sizzle.
- Build the Base: Add chopped ginger and sauté for about 1 minute. Add sliced onions and cook until translucent (5–6 minutes).
- Add Potatoes (Optional): Add cubed potatoes.
- After adding the potatoes, sauté briefly for about a minute.
- Add Yogurt Mixture: Whisk the yogurt mixture again and pour it into the pan. Stir continuously to prevent curdling and lumps. Bring to a boil.
- Simmer the Kadhi: Cook for about 25 minutes, stirring occasionally, until the sauce thickens and becomes smooth and slightly runny. Check that potatoes are tender.
- Serve: Add fritters to the sauce just before serving, or serve them on the side. Enjoy hot with steamed Basmati rice.
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