Punjabi Kadhi | How to make Punjabi Kadhi

By Neha Paliwal  |  10th Apr 2017  |  
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  • Punjabi Kadhi, How to make Punjabi Kadhi
Punjabi Kadhiby Neha Paliwal
  • Prep Time


  • Cook Time


    3 / 4Hours
  • Serves





About Punjabi Kadhi Recipe

Punjabi Kadhi Punjabi kadhi is one of the most prominent and exotic recipes of India. In Northern India, pakoras are added to the chickpea gravy and sour yogurt is added to add flavour to it.

Punjabi Kadhi is one dish which makes its accompaniments tastier. With the right mix of flavours, Punjabi Kadhi has always been everyone's favourite. This recipe by Neha Paliwal is the perfect one to try at home for your family. The Punjabi Kadhi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Punjabi Kadhi is 20 minutes and the time taken for cooking is 110 minutes. This is recipe of Punjabi Kadhi is perfect to serve 4 people. Punjabi Kadhi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Punjabi Kadhi. So do try it next time and share your experience of cooking Punjabi Kadhi by commenting on this page below!

Punjabi Kadhi

Ingredients to make Punjabi Kadhi

  • For kadhi batter - 2 cups of sour curd (around 250 grams)
  • 3 tbsp of besan (gram flour)
  • 1 and half cup of water
  • 1 tsp salt
  • 1 tsp turmeric powder
  • 2 tsp freshly made ginger, garlic and green chili paste. (I have taken 3 to 4 garlic cloves,1 small piece of ginger and 5 to 6 green chilies and made a paste out of it)
  • 1 tsp coriander powder
  • 1 tsp freshly chopped coriander leaves
  • For pakoras - 1 no .medium sized finely sliced onion
  • 1 and 1/2 cup of besan
  • 1 cup water (you can reduce or increase the water for the pakoras because it depends on the quantity of besan)
  • salt as per taste
  • 1 tsp red chili powder
  • 1 tsp freshly made ginger, garlic and chili paste
  • 1 tsp coriander powder 
  • 2 tsp freshly chopped green coriander
  • oil to deep fry the pakoras
  • For Tadka- 2 tbsp vegetable oil.
  • 1 medium sized onion finely sliced
  • 3 to 4 red dry chilies
  • 5 to 6 curry pattas
  • 2 pinch asafoetida (heeng)
  • 2 tsp cumin seeds
  • 2 tbsp dry mango powder (you can use this if you want your kadhi to be little more tangy,if not then you can skip this step)
  • For final tempering (tadka) 2 tsp desi ghee
  • 1 no. medium sized onion (finely sliced)
  • 2 Red dry chilies (optional) 
  • 1/2 tsp coarse coriander powder.

How to make Punjabi Kadhi

  1.  Take a bowl and start making the batter of kadhi by adding curd and besan, whisk it very well .
  2. Follow the steps as I have mentioned above by adding -  1 and half cup of water
  3. 1 tsp salt
  4. 1 tsp turmeric powder
  5. 2 tsp freshly made ginger, garlic and green chili paste. I have taken 3 to 4 garlic cloves,1 small piece of ginger and 5 to 6 green chilies and made a paste out of it.
  6. 1 tsp coriander powder.
  7. 1 tsp freshly chopped coriander. Whisk the ingredients very properly to avoid lumps and keep it aside.
  8. For pakoras - Take a wok add oil heat it up properly.
  9. Take a bowl add besan, onions, coriander leaves, paste and all the dry spices and mix it well by adding water in it.
  10. Now take the batter in your hands and drop it in hot oil and make pakoras from it.
  11. Flip the pakoras and once they starts changing it color, take them out on an adsorbent paper.
  12. Make rest of the pakoras from this batter. Keep it aside.
  13. For the kadhai- Take a deep big wok add oil and heat it up.
  14. Add onions and stir fry them for 2 minutes.
  15. Add cumin seeds, red chilies, curry leaves and asafoetida.
  16. Let it pop up. Now take your kadhi batter and pour it in the wok.
  17. Mix the ingredients properly and add ginger, garlic and chili paste.
  18. Now let it boil properly.
  19. Add more salt, turmeric powder and mango powder.
  20. You can add more water because the curry gets thick after boils.
  21. Now sim the flame and let the kadhai get boiled up for around 1/2 an hour. Stir it in between to avoid lumps.
  22. When you will find the kadhai does not have froth and its properly mixed up with the gram flour and curd, this means your kadhai is almost ready.
  23. For final touch of the tempering- Take a small wok add ghee heat it up.
  24. Add onions and saute it for 2 to 3 minutes.
  25. Add dry red chilies.
  26. Stir it and close the flame when onions become translucent in color.
  27. Now pour the tempering on the kadhi with the fresh coriander leaves and coarse coriander powder. Serve it hot steamed rice or roti.

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