Punjabi Kadhi

My kadhi came out exceptionally well today and so penning it before I forget any details. I have always wanted to learn how to make kadhi - correctly and perfectly spiced. I have eaten some exceptionally good kadhi's at friends house, got the recipe and tried the same at home... but it has never turned how I expect it to turn out. Well not today. For some reason, doing those same things today got me a very good kadhi....

Preparation Time: 10-15 min
Cooking Time: about 30 min
Serves: 5-6

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Ingredients: For Yoghurt mixture 2 cups dahi 10 tblsp besan (gram flour) 1/2 tsp turmeric 1/4 tsp red chilli pwd 1/2 tsp Garam Masala 1/4 tsp hing (asafetida) salt to taste For Tadka 2 tblsp Mustard oil 1 tsp jeera (cumin seeds) 10 Methi seeds 1/4 tsp hing (asafetida) 1 tblsp grated ginger 1 tsp garlic paste 1 small onion - chopped fine 2 red whole chillies 10 curry leaves

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Method:

1. Mix the contents under "Yoghurt Mixture" into a smooth paste. Add 4 cups water and mix well.
2. Heat mustard oil in a pan on medium heat.
3. Add 1 tsp jeera, 10 methi seeds, 1/4 tsp hing and let it splutter on low heat.
4. Add chopped onion and fry till transluscent.
5. Add 1 tblsp grated ginger and 1 tsp garlic paste and fry.
6. Add curry leaves, 2 whole red chillies (broken) and fry for another min.
7. Add yoghurt misture and bring kadhi to a boil.
8. Simmer and let boil with stirring in between for about 15-20 min. Keep a watch and do not let the kadhi stick to the bottom. If it thickens a lot, add a little hot water.
9. Add pakoras/boondi/veggies to the kadhi based on preference. I added Deep frozen spinach pakoras air fried.

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