Punjabi Kadhi Healthy Gluten Free

Punjabi Kadhi was the very first post I ever did. I decided to update the pictures and recipe slightly 11 years later. I grew up eating Kadhi Chawal, it was one of my favorite types of curry as a kid. I’d request my mom to make this dish on average once a week over Chole and Rajma. My version is prepared without pakodas (Indian fried fritters) simply because I don’t fry food in my home and for health reasons. This dish goes perfect with white basmati rice and a crunchy desi salad on the side. Hope you guys enjoy it.

Punjabi Kadhi is:

Flavorful Comfort Food Perfect Cold/Rainy Day Meal Made without Pakoda (fried fitters) Healthy Gluten-Free

How to make Punjabi Kadhi recipe with step by step photos?

Prep

Slice the onions. Chop the ginger and garlic. Set aside the spices – curry pata, hing, turmeric powder, cumin seeds, cloves, fenugreek seeds, mustard seeds, and one dry red chili.

Cook the Punjabi Kadhi

Heat up a pot on medium heat, once hot, add oil. Add the spices, saute for 30 seconds. Add the ginger and garlic. Saute for 30-45 seconds. Now add the onions. Saute for 3 minutes. Add red chili powder, coriander powder, and a little salt to season the onions. Stir. Slowly pour the besan-yogurt-water mixture to avoid curdling. Add an additional 2 cups of water. Stir, season with 3/4 tsp of salt, and cook on medium heat for about 5 minutes – until the kadhi starts boiling away. This is what you should have 5 minutes later, the kadhi will get thick. Cover with a lid and cook the kadhi for 15 minutes on low-medium heat. This is what you should have. Taste and adjust seasonings if need be. Add more water if you prefer your kadhi thinner (1-2 cups max). Add mango powder, dry fenugreek leaves, and garam masala. Stir and turn off the stove.

for Tadka/Tempering

Heat up a pan on medium heat. Once hot, add oil followed by dry red chilies and Kashmiri chili powder. Cook for about 1-2 minutes max. Turn off the stove. Pour tadka over kadhi and garnish with fresh cilantro leaves.