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


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


  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.