Punjabi Kadhi ( Punjabi Khana )
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 84056 times
Every state in india has their own kadhi and a lot of countries also boast of delicious curries. Punjab, not one to lag behind, also has its very own kadhi the punjabi kadhi. A preparation of curds, besan, onions and masalas the punjabi kadhi is ready in a jiffy. Punjabi kadhi makes a delicious sunday lunch when served with plain steamed rice.
- Whisk the curds and besan in a bowl till smooth. Keep aside.
- Heat the oil in a pan and add the cumin seeds.
- When the seeds crackle, add the asafoetida, curry leaves and garlic and sauté on a medium flame for a minute.
- Add the onions and saute for 2 minutes.
- Add the curds-besan mixture, 1½ cups of water and turmeric powder, mix well and cook for 1 to 2 minutes.
- Add the salt and green chillies and simmer on a slow flame for more 8 to 10 minutes or till the kadhi thickens.
- Serve hot garnished with coriander.
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