punjabi kadhi recipe, how to make punjabi kadhi pakora recipe

punjabi kadhi pakora recipe easy

punjabi kadhi recipe with step by step photos – this is my mother in law’s recipe of making traditional punjabi kadhi with pakoras. she has been making this kadhi since ages. its a family treasured recipe :-)

kadhi is often made at our home, but i just could not manage myself to take step by step photos and thats why it took me so long to share this delicious punjabi kadhi recipe.

we love kadhis, be it plain or with pakoras. at home we call it kadhi chawal, because the kadhi is had with plain rice or jeera rice. you can also have kadhi with roti but i always prefer to have kadhi with rice.

coming to punjabi recipes, there are a few much loved vegetarian recipes, that i have shared like sarson da saag and makke ki roti, bhatura, punjabi chole, amritsari cholerajma masala, aloo tikki chole, punjabi garam masala and so many.

each state and region have their own ways of making kadhi. so we have maharashtrian kadhi, rajasthani kadhi, gujarati kadhi, sindhi kadhi and so on.

the punjabi kadhi is different from the other regional variations of kadhi. punjabi kadhi is thicker and creamier and the other kadhi variations have a slight thin consistency. the ingredients used to make the kadhi in all the versions are more or less the same.

few suggestions or tips for punjabi kadhi recipe:

  • use full fat sour curd. if the curd is not sour, then the kadhi will not be sour, but still tastes good. to make the curd sour, you could add amchur powder whilst cooking the kadhi.
  • use mustard oil if possible to fry the onion pakoras and for tempering. mustard oil leds a pungent sharp taste and flavor to the curry.
  • you could also bake the pakoras instead of frying them.
  • don’t skip on curry leaves, as you will know that something is missing from the kadhi.
  • use good quality gram flour/besan
  • the onion pakoras can be prepared before hand and kept aside.
  • use a large bottomed pot for cooking the kadhi. the curd mixture froths whilst cooking and can spill if you use a small pot.
  • to make softer pakoras, add some more water than mentioned in the recipe below. in this case, add the pakoras to the kadhi, just before serving. if added much before serving, then the pakoras become too soft and mushy.
  • some folks do not like the mushy and soft pakoras in the kadhi. in this case the pakoras can be a little hard. add little or no water to the batter.
  • in this recipe i have not made the pakoras soft. just added enough water to make the batter smooth but not liquidy. in this scenario, you could well add the pakoras just after the kadhi is ready. the pakoras won’t break when the kadhi is served later.

this is again one of those posts, where there are maximum pictures. since i am presenting a step by step recipe detail for the punjabi kadhi, i will first start with the curd mixture, then onion pakoras and then with the making of the kadhi.

lets begin step by step punjabi kadhi recipe:

a) preparing the curd mixture:

1. in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth.

curd for punjabi kadhi recipe

2. add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala powder and 1 tsp salt to the whisked curd.

curd mixture for kadhi recipe

3. stir and mix everything again.

curd mixture for punjabi kadhi recipe

4. add 3 cups water and stir again.

curd mixture for punjabi kadhi recipe

5. stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd.

curd mixture for punjabi kadhi recipe

b) preparing the onion pakoras:

1. take 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and 2/3 tsp salt or as required.

onion batter for kadhi recipe

2. add 1 cup thinly sliced onions. about 2 medium to large onions, sliced, approx 150 grams of onions.

making pakora batter for punjabi kadhi

3. mix everything well and keep aside covered for 30 minutes.

making pakora batter for kadhi recipe

4. this will allow the onions to release their water in the mixture. depending on the water content in the onions, the mixture will become very moist or just about moist. here’s a pic of the onions after 30 minutes. mix again.

pakora batter for punjabi kadhi recipe

4. then accordingly add water as required to make a thick batter. i added ¼ cup water. you can also skip adding water if the mixture is too moist.

making pakora batter for kadhi recipe

6. heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.

frying pakora for punjabi kadhi recipe

7. when the pakoras are partly cooked, then turn over and fry the other side.

frying pakora for punjabi kadhi recipe

8. fry till the pakoras are crisp and golden.

frying pakora for punjabi kadhi recipe

9. remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.

frying pakora for punjabi kadhi recipe

c) preparing the kadhi:

1. in another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while cooking, the kadhi does not spill.

heat oil to make kadhi recipe

2. add 1 tsp cumin seeds, 8 to 10 methi seeds/fenugreek seeds and a generous pinch of asafoetida/hing. allow the cumin seeds to crackle and the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.

cumin for punjabi kadhi recipe

3. add ⅓ cup chopped onion. stir and saute for 3 minutes on a low flame.

sauting onions for punjabi kadhi recipe

4. then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.

add ginger - making punjabi kadhi recipe

5. now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken).

curry leaves for punjabi kadhi recipe

6. stir and saute for a minute on a low flame.

making punjabi kadhi recipe

7. then add the curd mixture.

add curd to make punjabi kadhi

8. stir very well.

simmer punjabi kadhi recipe

9. increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.

simmer punjabi kadhi pakora recipe

10. lower the flame and then simmer the kadhi for 6 to 7 minutes. the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.

simmer punjabi kadhi pakora recipe

11. here is the kadhi ready now.

simmer punjabi kadhi pakora recipe

12. now add the onion pakoras in the kadhi. stir gently.

add pakoras to punjabi kadhi recipe

11. cover the kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.

making punjabi kadhi pakora recipe

12. lastly sprinkle some garam masala powder on the punjabi kadhi.

punjabi kadhi pakora recipe, punjabi kadhi recipe

garnish with coriander leaves & serve punjabi kadhi pakora hot with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas.

punjabi kadhi recipe easy

if you are looking for more punjabi recipes then do check chole bhature, matar kulcha, dal makhani, aloo paratha, kadai paneer and saag paneer.

punjabi kadhi pakora recipe details below:

4.7 from 22 reviews
punjabi kadhi pakora recipe
 
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punjabi kadhi pakora - popular north indian recipe of punjabi kadhi pakora. fried onion pakoras in a creamy & sour yogurt sauce.
AUTHOR:
RECIPE TYPE: main dish
CUISINE: north indian
SERVES: 4-5
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for kadhi mixture:
  • 1.5 cup full fat sour curd/dahi/yogurt or 375 gram curd
  • 3 cups water or add as required
  • ½ tsp red chilli powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp garam masala powder
  • generous pinch of asafoetida/hing
  • 1 to 1.5 tsp salt or add as required
  • 8 tbsp besan or about 40 grams
  • mustard oil or sunflower oil or any oil for shallow frying or deep frying pakoras
for onion pakoras:
  • 1 cup tightly packed thinly sliced onions or 2 medium to large onions or 150 grams
  • 1 cup besan or gram flour
  • ½ tsp red chilli powder/lal mirch powder
  • ½ tsp turmeric powder/haldi
  • ½ tsp garam masala powder
  • ½ tsp ajwain/carom seeds
  • ⅔ to ¾ tsp salt or add as required
  • ¼ cup water
for the punjabi kadhi:
  • 1 small to medium onion or ⅓ cup chopped onion
  • 1 tbsp chopped ginger/adrak
  • ¾ to 1 tbsp chopped garlic/lahsun
  • 8-10 fenugreek seeds/methi seeds
  • 2 green chillies chopped
  • 2 red chillies broken
  • 1 tsp cumin seeds/jeera
  • a generous pinch of asafoetida/hing
  • 8 to 10 curry leaves or 1 sprig
  • 2 tbsp mustard oil
INSTRUCTIONS
preparing the curd mixture:
  1. in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
  2. add 8 tbsp gram flour, ½ tsp red chilli powder, ½ tsp turmeric powder, ½ tsp garam masala
  3. powder and 1 tsp salt to the whisked curd.
  4. stir and mix everything again.
  5. add 3 cups water and stir again.
  6. stir very well to make a smooth mixture without lumps. if there are lumps, then break them with a wired whisk or a spatula or with your fingers. keep the curd mixture aside. you can use a blender to make this mixture, but make sure you don’t over do it. you will get butter instead of a smooth blended curd
preparing the onion pakoras:
  1. take the 1 cup gram flour/besan in a bowl and add ½ tsp ajwain/carom seeds, ½ tsp red chili powder, ½ tsp garam masala powder and ⅔ tsp salt or as required.
  2. add 1 cup thinly sliced onions.
  3. mix everything well and keep aside covered for 30 minutes.
  4. this will allow the onions to release their water in the mixture. depending on the water content in the onions, the mixture will become very moist or just about moist. here's a pic of the onions after 30 minutes.
  5. then accordingly add water as required to make a thick batter. i added ¼ cup water.
  6. heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
  7. when the pakoras are partly cooked, then turn over and fry the other side.
  8. fry till the pakoras are crisp and golden.
  9. remove the fried pakoras and place them on a kitchen paper towel so that extra oil is absorbed. fry the pakoras in batches this way. when done keep all of them aside.
preparing the kadhi:
  1. in another pan or kadai, heat 2 tbsp mustard oil. make sure to use a large bottomed pot so that while boiling, the kadhi does not spill.
  2. add the 1 tsp cumin seeds, 8 to 10 methi seeds and a generous pinch of asafoetida. allow the cumin seeds to crackle and the methi seeds to change their color. fry on a low flame, so that these spices do not get burnt.
  3. add ⅓ cup chopped onion. stir and saute for 3 minutes on a low flame.
  4. then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.
  5. now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.
  6. then add the curd mixture.
  7. stir very well.
  8. increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned.
  9. lower the flame and then simmer the kadhi for 6 to 7 minutes. the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.
  10. now add the onion pakoras in the kadhi. stir gently.
  11. cover the kadhi with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.
  12. lastly sprinkle some garam masala powder on the punjabi kadhi.
  13. serve the punjabi kadhi pakora with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas.
NUTRITION INFORMATION
SERVING SIZE: 6-7




{ 132 Responses }

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  1. poonam singh says

    hey!!!the kadhi recipe came out very tempting but it’s too thick!!!!
    what shall i do guests are coming in 2 hrs?????

  2. priya says

    Hi dassana!!

    I follow your recipes and always find good results. My kadhi turned a little sweet. What could be the reason and how can I improve this??

  3. Angshu says

    Hi Dassana …Your recipes are awesum..hv tried out your Kadhai Paneer,Wadi Lauki ,Gajar matar and many others an dit turns out well everytyime..Thanks 2 ur clear explanation :)

    Just wanted to add a few comments on the Kadhi
    1. In my in laws place ,we add a pinch of ajwain while tempering .This lends a unique flavour
    2. After the curry is done, we temper dry chili,ghee, jeera powder and a pinch of red chili powder in a wok and add that to the curry. It adds taste as well as flavour

    • says

      thanks angshu for the feedback on the recipes. also thanks for sharing your tips. it will help the readers too. ajwain is new to me. i will try adding ajwain next time. i know about the second tempering part. i am sure it will definitely make the kadhi more flavorful.

  4. Mira says

    I love kadhi – although I only make the gujarati kadhi- I never knew how punjabis make theirs but my kadhi always tends to curdle in the US, especially if I try to bring to a boil. Do you have a remedy for that? Thanks.
    P.S. I am going to have to the try the punjabi kadhi one of these days! It looks yummy!

  5. anita chandra says

    Hi Dassana, I live in New Zealand and was so excited to try out your Punjabi Kadhi recipe!

    Beautifully illustrated and excellently well written out recipe. Was so easy to follow. You have me hooked now. Can’t wait to try out some of your other recipes. Looking for a good palak paneer one which am sure you have.

    Just made the Kadhi and it’s come out so well. Thank you for making it so easy to follow.

    Cheers
    Anita

  6. Doctor says

    One of my favourite… n ur recipe is awesome… just a little suggestion… i usually give a tarka of oil, whole red chillies, zeera and curry leaves right after adding pakoras… adds to aroma n taste

  7. Preeti says

    you could make the pakoras softer by adding a spoon of curd while mixing. this is from personal experience. the pakoras come out very soft

  8. Diane says

    Made the pakora curry and it came out amazing. Just like my in-laws make in India!! And the method for making pakoras worked out fabulously. Far better than dipping individualy in batter. Easier. Tastier too!!

  9. sheema kauser says

    I tried it came out v well. everyone at home too liked it. curry gets ready in few minutes. Its of late its one of the most sought after curries. thanks alot. keep going….

  10. maureen holtkamp says

    I like your recipe. I live in surinam, south amerika and want to make kadhi. Here they make it without curd but we put slices of green mango in the dal to make it sour.

  11. divya deep chawla vaishnav says

    Its same recipe the way my mom cook dassana . loved it . you have not mentioned the proportion of curd to be mixed with one cup of besan.so would like to know fine proportion of curd besan and water

    • says

      i made the curd with half litre milk. i have not measured it in cups or grams. but i think it should be around 250 gms of curd. so the amount of besan and water is same as mentioned in the recipe. also when cooking, the besan and water can always be adjusted. you can always add more besan or water to the kadhi.

      • Rajashree Roy says

        Hi Dassana,

        Its been 4 months I have been cooking. You n my mom has been my guide for cooking anything n everything I feel like eating. Love ur recepies for their simplicity n amazing taste. I ve tried Punjabi kadhi pakoda, many other curries, chutney recepies from you. Cooking has got added to d list of my hobbies. Thank you so much for making me capable of cooking n eating anything I want.

        • says

          thats so sweet rajashri. feeling good to read your comment. also it feels nice that cooking has been added to your list of hobbies. really it inspires & encourages me when i get comments like yours :)

  12. Deeksha says

    Hey, I’m a huge fan!!! Urs is the site I open first thing in the morning before I decide what to cook for both our tiffins.

    I’m gonna try your punjabi kadhi today.

    Just one more thing, off late when I open ur site some requests for mobile downloads keep popping up and redirect me to some other page. It just keeps discouraging me to use the site on my mobile. Not sure if it’s the advertisements. Pls take a look.

    Thanks,
    Deeksha

  13. Tina says

    Thx for the recipe.. came out really yummy..the way my mil used to make :) However I had to add 3 cups more water to adjust to 1 cup besan.

  14. Dikshitha says

    We tried it at home… Its awesome!! Just mind blowing…
    Thank you a lot for the step wise details…
    Its really yummy!!
    -to the person who posted this delicious recipe…

  15. Saadia says

    I love you! your day to day easy recipes are awesome. I know many of these already but learning them from some one else’s style is always awesome. keep it up

  16. B.D.Patro says

    Two days back, I was tempted to make kadhi and after a tips from a Gujarati family, I tried and bitterly failed, as it was testing like something else. I checked up with a catering personal, and his recipe also not test like Kadhi. Only after reading your recipe, I could know where I was wrong. Thanks a lot and kip it up.

    With Regards

    B.D.Patro

  17. Sanjeev says

    I was searching for the authentic north Indian Kadhi recipe. Than I found your recipe with great pictures. Though I am from north India but living in America since long time. It is hard to find Kadhi on the menu in indian restaurants in USA. Some times it is sold as ready to eat frozen packets in some Indian /Pakistani grocery stores, but do not taste good and often loaded with preservatives. So I decided to follow your recipe and I am glad every one in the family enjoyed it. But I only have one comment as I think in authentic north Indian kadhi they do not add curry leaves (Kadhi patta), even jeera and garlic. Even I have tasted kadhi seasoned with fried onion in north indian homes. But Dasanaji thanks for your recipe with pictures.

    • says

      welcome sanjeev for this positive feedback and your inputs. i agree with you that curry leaves are not added as they are not easily available in the north india. but my mil adds the curry leaves as she has access to a curry leaves tree near by and it is good for digestion also. about garlic and jeera i am not sure.. but they are added in many north indian and punjabi recipes.

  18. shahbuddin says

    actually meri wife apne maike gaye hai, so Mujhe khane ki problem ho rahi thi. Roz Roz kya banaye Phir socha kadi banaye jaye or recipe search ki to aapki recipe mili. to mene socha yahi best hai kyunki jab pics dekhne me itni tasty Dikh rahi hai to khane me Kitni tasty hogi. then finally maine as per ur instructions kadi banaye and my god it’s very tasty.
    thanks Dasana for this.

  19. Archana says

    I want to thank you! We enjoyed the kadhi. I made it as a part of Blogging Marathon for Indian Sates. I wanted to thank you for the recipe and tell you that I have credited it back to you when it goes live on 23rd. Thanks a lot.

  20. khushi patial says

    I made ur kadhi yesterday…n it was really mind blowing. Thank u so much for this amazing recipe.

  21. Nita Saluja says

    Hi dassana, I started learning to cook a few months back and I always try and search for ur receipes,however I wanted to make Sindhi kadhi so wanted to Know if u can help me wid ur receipe :)

  22. Aneesh says

    Thanks … Kadhi was great. Pakoda not done properly (my mistake only.. i think besan was lil extra). Still half of pakoda i finished even before preparation of kadhi.

    Tomorrow i am going to try Dal Makhni !!

  23. Aneesh Bhaskaran says

    Hi.
    I am a keralite, non vegetarian, presently in Abu Dhabi, UAE living as a marriged bachelor. For a change, i decided to be a vegetarian for 41days (from 16 november to 26 Dec).Each day i made a different vegetarian North Indian item with good success rate and completed 31 days and now my options are almost over. this morning i thought of trying kadi pakoda this evening. On my first search i got this link. Dassana, I loved your lovely joyful narration & pics and decided to post my comment, defenitely i will try this evening as i already have all the ingredients.

    • says

      i made the curd at home using 500 ml full fat milk. its about 2 to 2.25 cups of curd. i have heard about greek yogurt and its very thick. thats what i know. have never tried making anything with it. you can try making the kadhi with greek yogurt.

  24. Anita says

    This recepie sounds good. I have my own khadhi pakora recepie which is slightly different. I add cilantro/fresh dhania to my curd before putting on the pot. Try that it tastes good.

  25. Yash Pal says

    What I have eaten in my childhood in our house and a few other Punjabi households, is quite different
    a. The pakoras were invariably plain ‘besan’ (chickpea flour) and not with onions
    b. The tadka (tempering) did not use garlic, only ginger.
    c. The curry leaf was unknown in the Punjab and hence not used.
    However, the recipe is very good, notwithstanding my comments.

    • says

      there are many variations of the pakora. the kadhi or yogurt sauce is more or less the same in all households. in our very much punjabi home, the pakoras are always made with onions. for the tadka too we use both ginger and garlic. and the curry leaf part is my mother in law’s added secret ingredient in the recipe. though when we don’t get curry leaves, we don’t add them.

  26. Lakshmi says

    I tried this before but today I made it as per instructions
    The flavor from onions and garam Masala was really yummy

    ur pics speak a thousand words

    Thanks for inspiring me

    Lakshmi

  27. Ravindra says

    Dear Dassana,

    I made Kadhii-pakora yesterday at home as per your recipe. I received lots of appreciation from family members (Specially from my wife) and neighbors. Thanks a lot.

    Keep Cooking,

  28. Shobhini Singh says

    oh hello Dassana, i stumbled upon yr site by chance, looking 4 kadhi-pakora, n am glad i did. yr ‘WALK ME THRU THE RECIPE” style with gr8 pics is fab, am goin to try kadhi tom. i look 4ward to chking out more recipes frm u, in next few days. i hav a question– for punjabi kadhi, can i use the whey liquid leftover after making butter from malai?if so, how much to use, n do i still hav to add dahi to it? i hav a large amt of it n dont know what to do with it. any other suggestions? pls let me know asap. thnx, Shobhini. (since i am talking to u for the 1st time, happy new yr to u.)

    • says

      thanks shobhini. you can use the buttermilk. but it has to be sour. if its not sour, then you can add some curd to make it sour. basically the consistency has to like that of chaas.

      the buttermilk can be flavored with ginger/mint/roasted cumin powder/black salt and had as a cooling drink. you can also make khandvi (a gujarati dish) or even dhokla with it. other options are to add it to the atta or paratha dough instead of water. buttermilk can be added to cakes and breads and they give a nice texture. lastly you can make buttermilk biscuits. happy new year to you too.

      • Nandita says

        Hi Dassana, I was searching for the recipe of khandvi in your website and just got this recipe as a result as you have mentioned it in your comment below. Could you please put up that recipe, if and when possible? I would really appreciate that! Thanks so much!

  29. Deepa Mohan says

    Hi Dassana
    Mouthwatering photos. Will surely try this out. Infact being a South Indian I love North Indian food. Tks

  30. sunita sil says

    hi dassana

    I made your kadhi yesterday again and it tasted sooo delicious as i remembered my mom when she used to make this kadhi chawal. This time instead of onion pakoras i made mixed veg pakoras and dipped in the kadhi. It was so tasty and good for my luch box also as summers have set in good for our tummy also.
    ur site is a saviour.

    thanks and take care

    • says

      thanks sunita for trying the kadhi recipe and also commenting back on the post. the kadhi goes well with any pakoras. in fact i have made it with palak pakora too. kadhi is excellent for the summer. some more curd recipes are waiting to be posted.

  31. Jg says

    Hello, I made this yesterday,,the pictures are really helpful ,,,Awesome recipes…Kadhi was simple and very tasty,,thank u v much ,,Keep posting pls.

  32. sunita says

    HI DASSANA

    happy new to yr 2 u and i tried out this recipe as i had invited my neighbours for lunch and was wondering what veg to make my goodness dassana it turned out so good good that everyone was asking for more the next day. thanks a lot dassana kepp posting lovely recipes

    lv sunita

    • dassana says

      happy new year to you too sunita.

      i feel good that the punjabi kadhi turned out great. i have made a new year resolution to post at least 2 or 3 recipes a week. i hope i can follow it.

      • sunita says

        2-3 recipes a week wow thats a good bonus for all of us no worries for cooking veg food.
        thanks again. Can you give the recipe of palak paneer this whole season of winter i cudnt make the reason for not having a proper delicious recipe. As my hubby loves palak paneer.
        Will wait for the recipe thanks again

        lv sunita

        • dassana says

          i hope i can somehow manage to keep 2-3 recipes going per week. i plan to make palak paneer, but a little later.

  33. Tamara says

    Happy new year to you Dassana and to Amit,
    Love your website, very well presented with your step by step pictures. Looks delicious. Yam Yam.. With love, Tamara

    • dassana says

      hey tamara… happy new year to you. hope you are good.

      thanks for your positive comments tamara. take care and be in touch.

      love
      dassana

  34. Alastair says

    Many thanks for your wonderful, lovingly made site. Your combination of description & photos is entrancing—the photos are very helpful in their detail and some are very beautiful just as photos.

    I visited here for the first time today and look forward to trying many of the recipes!

  35. Aloka says

    It is a very good authentic recipe.only I have eaten at panjabi families and
    they add big cardmom ,Clove and cinnamon as well.

    • dassana says

      even this punjabi kadhi, i had for the first time at my punjabi sasural and was simply bowled over by the kadhi. at home in the kadhi we generally do not add whole garam masala. thats why we add garam masala powder.

      but one can add whole garam masala if garam masala powder is not available.

  36. Katie Lelinwalla says

    Excellent recipe! Easy to follow. I will definitely be trying this recipe over the week-end and recommend it to my friends. Thanks so much.