Easy Punjabi Kadhi Recipe with Pakora

Punjabi Kadhi is a traditional North Indian dish made from a spiced yogurt sauce combined with crispy onion fritters known as pakoras. The dish, commonly referred to as Kadhi Pakora, is usually served with steamed rice or sometimes roti. Its tangy, creamy yogurt base infused with a variety of spices provides a burst of flavors, making it a beloved comfort food. This recipe provides step-by-step instructions for preparing both the kadhi and the pakoras. Let’s dive into the detailed process of making this delightful dish—Punjabi Kadhi Recipe Punjabi Kadhi Pakora.

Punjabi Kadhi Recipe Punjabi Kadhi Pakora

Preparation Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Cuisine: North Indian

Course: Main Course

Diet: Vegetarian

Difficulty Level: Moderate

Ingredients for Punjabi Kadhi Recipe Punjabi Kadhi Pakora

For Curd Slurry:

• 1.5 cups sour curd, full-fat
• 3 cups water (or as needed)
• ½ teaspoon cayenne pepper or red chili powder
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala
• 1 pinch asafoetida (hing)
• 1 to 1.5 teaspoon salt (to taste)
• 8 tablespoons gram flour (besan) (40 grams)

For Onion Pakora:

• 1 cup thinly sliced onions or 2 medium to large onions 
• 1 cup gram flour (besan)
• ½ teaspoon red chili powder
• ½ teaspoon garam masala
• ½ teaspoon carom seeds (ajwain)
• ⅔ to ¾ teaspoon salt (or as needed)
• ¼ cup water (or as required)
• Mustard oil or sunflower oil (for frying)

For Kadhi:

• ⅓ cup chopped onions 
• 1 tablespoon chopped ginger
• ¾ to 1 tablespoon chopped garlic
• 8 to 10 fenugreek seeds (methi)
• 2 green chilies, chopped
• 2 dry red chilies, broken (seeds removed)
• 1 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 8 to 10 curry leaves
• 2 tablespoons mustard oil or sunflower oil

Step-by-Step Instructions

Making the Curd Slurry:

1. Whisk the curd: Take 1.5 cups of sour curd or yogurt in a large bowl and whisk it until smooth.
2. Add dry ingredients: To the whisked curd, add 8 tablespoons of gram flour (besan), ½ teaspoon each of red chili powder, turmeric powder, garam masala, and salt. Whisk again until everything is mixed thoroughly.
3. Add water: Slowly add 3 cups of water while whisking continuously, ensuring there are no lumps. If any lumps remain, break them down with a whisk or your fingers.
4. Set aside: Once the mixture is lump-free and smooth, set it aside.

Making Onion Pakoras:

1. Prepare the batter: In a separate bowl, combine 1 cup of gram flour with ½ teaspoon each of red chili powder, garam masala, and carom seeds. Add thinly sliced onions and mix well.
2. Rest the mixture: Let this mixture sit for 30 minutes. The onions will release water, moistening the batter naturally.
3. Adjust consistency: After 30 minutes, check the consistency. If needed, add ¼ cup water to make a thick, yet slightly moist batter.
4. Fry the pakoras: Heat oil in a deep frying pan or kadai over medium heat. Once hot, carefully drop spoonfuls of the batter into the oil. Fry until the pakoras are golden and crisp on all sides. Drain them on paper towels and set aside.

Making Kadhi:

1. Heat the oil: In a large bottomed pot, heat 2 tablespoons of mustard oil or any neutral oil.
2. Add spices: Once the oil is hot, add 1 teaspoon cumin seeds, 8 to 10 fenugreek seeds, and a pinch of asafoetida. Allow the cumin to splutter and the fenugreek to change color.
3. Sauté aromatics: Add ⅓ cup chopped onions and sauté for about 3 minutes over low to medium heat until soft. Then, add 1 tablespoon each of chopped ginger and garlic, and 2 chopped green chilies. Sauté for another minute.
4. Add curry leaves and red chilies: Next, add 8 to 10 curry leaves and 2 broken dry red chilies. Sauté for a minute on low flame to release their aroma.
5. Add the curd slurry: Pour the curd slurry into the pan and stir continuously.
6. Cook the kadhi: Increase the heat to medium and bring the kadhi to a boil, stirring occasionally to prevent the bottom from sticking or burning. It will take about 14-16 minutes to reach a boil.
7. Simmer the kadhi: Once it boils, reduce the heat and let it simmer for another 6-7 minutes. The kadhi will thicken during this process. If it becomes too thick, you can add some hot water to adjust the consistency.

Combining Pakoras with Kadhi:

1. Add pakoras to the kadhi: Once the kadhi is done, gently add the fried onion pakoras to the kadhi. Stir carefully to ensure they are soaked in the yogurt sauce.
2. Let the pakoras absorb flavors: Cover the pot and let the pakoras soak in the kadhi for about 8-10 minutes before serving.
3. Garnish and serve: Sprinkle a bit of garam masala on top and serve the Punjabi Kadhi Pakora hot with steamed rice or cumin rice, garnished with a teaspoon of ghee. This dish can also be paired with roti or paratha.

Helpful Tips

1. Curd choice: Use full-fat sour curd or yogurt for the best flavor. If your curd is not sour enough, you can leave it at room temperature for a few hours or add a little amchur (dry mango powder) or lemon juice to increase the tanginess.
2. Frying oil: Mustard oil gives the pakoras a distinct flavor, but if you don’t have it, you can use any neutral oil like sunflower oil.
3. Baked pakoras: For a healthier option, you can bake the pakoras instead of frying them. Preheat your oven to 180°C (356°F), place the batter on a tray, and bake until golden and crispy.
4. Curry leaves: Curry leaves add a unique flavor, so don’t skip them. However, if you can’t find them, the dish will still be flavorful without them.
5. Pakora texture: If you prefer soft pakoras in the kadhi, add more water to the batter. For firmer pakoras, reduce the water and fry them until they are extra crispy.