Friday, February 13, 2015

Punjabi Kadhi

Kadhi is a spicy yogurt based gravy which often contains chickpea flour and vegetable dumplings called pakoras, and is served in combination with rice. There are several versions of kadhi and each version has slightly different ingredients and spices. This is Punjabi kadhi which is a traditional recipe for the northern region of India. I like to serve a leafy green vegetable alongside kadhi and Rice. My fave are Aloo methi and haaq. Find these recipes here.

Ingredients for pakora (dumplings):
1/2 cup Besan (Gram Flour)
1 Tbs plain yogurt
1/2 cup chopped red onion
1 cup chopped spinach
2 tbsp kasuri methi
2 garlic cloves grated
1 tbsp grated ginger
2 green chilies chopped
  1. Mix all above in a a bowl and make a smooth thick batter of a droppable consistency.
  2. Heat oil in a pan.
  3. Drop one inch diameter dumplings into the oil and deep fry on a medium heat.
  4. Keep aside.

Ingredients for broth:
1 cup besan
2 cups plain yogurt
5-6 cups water  (proportion of besan:yogurt:water is 1:2:5)
salt to taste
1 tsp turmeric
2 tsp coriander powder
1 tbsp grated ginger
1 Tbs canola oil
2 tsp panchphoran (mixture of 5 whole seeds-Nigella, fennel, cumin, mustard and fenugreek)
1/2 tsp garam masala
Chopped fresh corriander

Tempering / tadka
1 Tbs ghee (clarified butter)
2 cloves garlic grated
chili powder
  1. In a large mixing bowl take besan and add the yogurt to it. mix well. Add water and salt, turmeric and coriander powder, grated ginger and mix well making sure there are no lumps. Keep aside.
  2. In a large stock pot heat oil on medium high.
  3. Add panchphoran and let it sputter for 30 seconds. Carefully add the besan mixture into the stock pot and stir.
  4. Bring to boil and add the dumplings into the broth.
  5. Bring back to boil and simmer covered for 20 to 25 minutes. Stir occasionally ensuring the kadhi doesn't burn and keep the temperature low
  6. If the mixture becomes too thick then add some water.
  7. Remove from heat and put a tempering (tadka or baghaar) of ghee and garlic and red chillie powder. Mix some garam masala. Garnish with chopped coriander. 
  8. Serve hot with plain boiled rice and a leafy green vegetable.

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