Punjabi Kadhi ( Punjabi Khana )
by Tarla Dalal
Added to 73 cookbooks
This recipe has been viewed 117655 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.
Enjoy how to make Punjabi Kadhi recipe with detailed step by step photos and video.
- To make the Punjabi kadhi, 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 the on a slow flame for more 8 to 10 minutes or till the Punjabi kadhi thickens.
- Serve the Punjabi kadhi hot garnished with coriander.
Nutrient values per serving
|Vitamin A||163.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||1.2 mg|
|Folic Acid||15.5 mcg|
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