Steps to Prepare Ultimate Punjabi kadhi

Punjabi kadhi. The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slight thinner consistency. The main ingredients used to make the.

Bring an punjabi speciality touch to your table by serving this mouthwatering traditional punjabi kadi pakoda recipe. How to make Punjabi Kadhi-Crisp fenugreeek and onion pakoras in a tangy yogurt based curry - comfort food from Punjab. Punjabi Kadhi is a tantalizingly sour dahi kadhi having besan pakora submerged in it.

Hey everyone, it is John, welcome to my recipe page. Today, we're going to make a special dish, punjabi kadhi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slight thinner consistency. The main ingredients used to make the.

Punjabi kadhi is one of the most well liked of recent trending foods in the world. It's simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Punjabi kadhi is something which I have loved my whole life. They're nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can cook punjabi kadhi using 39 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Punjabi kadhi:

1. {Get of For kadhi Gravy.
2. {Get 300 gms of or 1 1/2 cup fresh yoghurt.
3. {Take of Around 1 1/2 litres of water.
4. {Get 4 tbsp of gram flour.
5. {Take 1 of medium size onion finely diced.
6. {Get 10-12 cloves of garlic finely chopped.
7. {Get 1 inch of ginger finely chopped.
8. {Make ready 2 tbsp of coriander powder.
9. {Prepare 1 tsp of red chilli Powder.
10. {Get 1/2 tsp of turmeric powder.
11. {Get of Salt as per taste.
12. {Make ready 1 tsp of cumin powder.
13. {Make ready 1/2 tsp of black pepper powder.
14. {Prepare 1 tbsp of kasoori Methi.
15. {Prepare of For tempering of Gravy.
16. {Take 2-3 of whole red chilli.
17. {Make ready 1 tsp of cumin seeds.
18. {Take 1/2 tsp of mustard seed.
19. {Take 1/2 tsp of fenugreek seeds.
20. {Make ready 1/2 tsp of asafoetida.
21. {Get 1/2 cup of oil.
22. {Prepare of For fritters.
23. {Make ready 2 cups of Gram Flour.
24. {Take 1 cup of finely chopped spinach without stem.
25. {Make ready of Salt to taste.
26. {Take 1 tsp of red chilli Powder.
27. {Take 1/4 tsp of turmeric.
28. {Make ready 1 tbsp of coriander seeds.
29. {Prepare 1-2 of finely chopped green chillies (optional).
30. {Get 1/2 tsp of baking soda.
31. {Prepare of Enough water to make batter.
32. {Prepare 1/2 tsp of ginger paste.
33. {Prepare 1/2 tsp of garlic paste.
34. {Get 1 of medium size sliced onion.
35. {Prepare of Enough oil for frying fritters.
36. {Make ready of For final tempting.
37. {Take 4 tbsp of oil.
38. {Take 1 tsp of red chilli Powder.
39. {Prepare Handful of coriander leaves.

Along with learning how to make delicious Pakora Kadhi, this recipe also includes tips and serving ideas to make. Punjabi Kadhi pakora is ready to be served. Enjoy it with rice or rotis. It goes well with khichdi and jeera puloa also. (Kadhi pakora, Kadhi Punjabi).

Steps to make Punjabi kadhi:

1. To start with add yoghurt in a big bowl and whisk very well. Make like a smooth paste. Take fresh yoghurt it should not be very sour. Then add gram flour to it and again mix. There should be no lumps in it mix it really well then start adding water to it gradually and slowly. Water should be 6-7 times more than the yoghurt. Mix them very well make it lump free and keep it aside..
2. Now in a wok add mustard oil. You can use any oil but mustard oil goes very well with this. When oil gets at smoking point add fenugreek seeds and when it gets brown add whole red chilli saute for a minute then add cumin seeds, mustard seeds and asafoetida. When start spluttering add Chopped onions and cook till get transparent. Then add the chopped ginger and garlic and again saute it very well..
3. Saute the ginger and garlic until rawness goes away then add the coriander powder, red chilli Powder and turmeric powder. Mix them well and cook. Add 2-3 tbsp of water to avoid burning the spices. When oil start to ooze out then mix the yoghurt mixture once again and add it to the wok. Mix it well and cook on high flame until it get boiled..
4. Stir continuously until it boils else the yoghurt may curdle. At first the colour of the gravy will be light yellow but as it will cook it will be darker in colour and when completely done it will be of orangish colour. Add salt only after it gets a good boil else the yoghurt may curdle. Mix well then add cumin powder and black pepper powder and mix again. Boil it again on high flame then lower the flame cover it and cook it for 20-25 minutes..
5. Let's start making batter for fritters. In a bowl take the gram flour add salt, red chilli Powder and turmeric powder along with coriander seeds and ginger garlic paste. Mix it all very well..
6. Mix it all very well then add the chopped spinach leaves mix it with your hands properly then add water slowly and make a thick paste. Then add baking soda and mix again. Keep it aside..
7. Meanwhile heat up.the oil. It should be moderately hot. Then start frying the fritters in it. Cook it from both the sides flipping it over to cook it completely from inside out. You can have it as a snack also with a cup of tea..
8. When the gravy thickens up and change the colour to orangish yellow then add the kasoori methi to it. Crush it between your palms then add it to the gravy and mix well. Now add all the cooked fritters to it and boil it on high flame then lower the flame cover it and cook it for 5 minutes. Then add the chopped coriander leaves to it and mix it then off the flame..
9. Now let's make a final tempering for that heat up 4 tbsp oil in a pan then add red chilli Powder to it. Mix it and off the flame. Now add this to the kadhi and slightly mix it..
10. It's ready to be served. Eat it with chapati or roti along with rice or the way you like. You can always adjust spices to your taste..
11. Serve it hot. Enjoy it with your loved ones. Happy cooking 😊.

As the name suggests, this thick and creamy variety of Indian kadhi is traditionally associated with Punjab. The base of the dish is prepared with a combination of yogurt. Punjabi Kadhi Pakora is the ultimate comfort food that is hearty, delicious, and yum. This site uses cookies and affiliate links. Punjabi Kadhi Pakora Recipe - Delicious Punjabi Kadhi.

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