kadhi recipe, how to make punjabi kadhi recipe | kadhi pakora recipe

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 delicious kadhi since ages. its a family treasured recipe 🙂

kadhi recipe, punjabi kadhi pakora recipe, punjabi kadhi recipe

kadhi pakora 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. kadhi chawal and rajma chawal combo is quite famous in punjabi homes.

each state and region have their own ways of making dahi 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 tips for making best 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 punjabi 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.

how to make punjabi kadhi pakora

a) making 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 (besan), 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) making onion pakora for kadhi recipe

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.

making 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 recipe

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.

making 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

making punjabi kadhi recipe

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.

making punjabi kadhi recipe, making 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.

making punjabi kadhi recipe, making kadhi recipe

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

making punjabi kadhi recipe, making 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.

making punjabi kadhi recipe, making kadhi recipe

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

making punjabi kadhi recipe, making kadhi pakora recipe

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

making punjabi kadhi recipe, making kadhi recipe

7. then add the curd mixture.

making punjabi kadhi pakora recipe, making kadhi recipe

8. stir very well.

making punjabi kadhi recipe, making 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. time taken to cook kadhi will be around 14 to 16 minutes.

making punjabi kadhi recipe, making kadhi recipe

10. after the kadhi comes to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. do stir the kadhi at times. the kadhi will thicken. if the kadhi becomes too thick, then add some hot water.

making punjabi kadhi recipe, making kadhi recipe

11. here is the kadhi ready now.

kadhi recipe, how to make punjabi kadhi recipe, kadhi pakora recipe, kadhi chawal recipe

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

kadhi recipe, how to make punjabi kadhi recipe, kadhi pakora recipe, kadhi chawal recipe

13. 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

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

kadhi recipe, how to make punjabi kadhi recipe, kadhi pakora recipe, kadhi chawal 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. however the combo of kadhi chawal is very popular and taste very good.

kadhi recipe, how to make punjabi kadhi recipe, kadhi pakora recipe, kadhi chawal recipe

more curry recipes for you!

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  2. mix vegetable
  3. sarson da saag
  4. methi matar malai

Punjabi Kadhi Recipe

4.73 from 69 votes
punjabi kadhi is a popular north indian recipe of punjabi kadhi pakora. fried onion pakoras in a creamy & sour yogurt sauce.
kadhi recipe, punjabi kadhi pakora recipe, kadhi chawal recipe
Author:Dassana Amit
Prep Time:40 mins
Cook Time:30 mins
Total Time:1 hr 10 mins
Course:main course
Cuisine:north indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for kadhi mixture

  • 1.5 cups full fat sour curd or khatta dahi or yogurt or 375 gram sour curd
  • 3 cups water or add as required
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder (haldi)
  • ½ teaspoon garam masala powder
  • 1 generous pinch of asafoetida (hing)
  • 1 to 1.5 teaspoon salt or add as required
  • 8 tablespoon besan or about 40 grams of besan
  • 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 (gram flour)
  • ½ teaspoon red chilli powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon garam masala powder
  • ½ teaspoon ajwain (carom seeds)
  • ⅔ to ¾ teaspoon salt or add as required
  • ¼ cup water or add as required

for punjabi kadhi

  • 1 small to medium onion or ⅓ cup chopped onions
  • 1 tablespoon chopped ginger
  • ¾ to 1 tablespoon chopped garlic
  • 8 to 10 fenugreek seeds (methi seeds)
  • 2 green chillies, chopped
  • 2 red chillies, broken
  • 1 teaspoon cumin seeds
  • a generous pinch of asafoetida (hing)
  • 8 to 10 curry leaves or 1 sprig curry leaves
  • 2 tablespoons mustard oil

INSTRUCTIONS

making curd mixture

  • in a bowl take 1.5 cups sour curd or about 375 grams of curd. whisk it well till smooth
  • 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.
  • stir and mix everything again.
  • add 3 cups water and stir again.
  • 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.

making onion pakoras for punjabi kadhi

  • 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.
  • add 1 cup thinly sliced onions.
  • mix everything well and keep aside covered for 30 minutes.
  • 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.
  • then accordingly add water as required to make a thick batter. i added ¼ cup water.
  • heat oil for deep frying in a pan or kadai. with a spoon or with your hands drop the pakora batter in the oil.
  • when the pakoras are partly cooked, then turn over and fry the other side.
  • fry till the pakoras are crisp and golden.
  • 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.

making kadhi recipe

  • 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.
  • 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.
  • add ⅓ cup chopped onion. stir and saute for 3 minutes on a low flame.
  • then add 1 tbsp chopped ginger/adrak, ¾ to 1 tbsp chopped garlic and 2 green chillies, chopped. stir and saute for a minute.
  • now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). stir and saute for a minute on a low flame.
  • then add the curd mixture.
  • stir very well.
  • increase the flame to medium and bring the kadhi to a boil. keep on stirring often so that the bottom does not get browned. time taken to cook the kadhi will be around 14 to 16 minutes.
  • after the kadhi has come to a boil, then lower the flame and simmer the kadhi for more 6 to 7 minutes. the kadhi will thicken. 
  • if the kadhi becomes too thick, then add some hot water.
  • now add the onion pakoras in the kadhi. stir gently.
  • cover with a lid and let the onion pakoras be soaked in the kadhi for 8 to 10 minutes.
  • lastly sprinkle some garam masala powder on the punjabi kadhi.
  • serve the punjabi kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. you could also have kadhi with rotis or parathas. however the combo of kadhi chawal is very popular and taste very good.

NUTRITION INFO (approximate values)

Nutrition Facts
Punjabi Kadhi Recipe
Amount Per Serving
Calories 394 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Cholesterol 12mg4%
Sodium 1131mg49%
Potassium 628mg18%
Carbohydrates 37g12%
Fiber 7g29%
Sugar 12g13%
Protein 13g26%
Vitamin A 550IU11%
Vitamin C 80.8mg98%
Calcium 171mg17%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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237 comments/reviews

  1. Hi dassana,
    Thankyou for d recipe. It turned out awesome as usual.
    U r always a blessing to people like us.

    Thanx once again.
    Keep doing the good work.5 stars

  2. Hi please tellme.. can i use buttermilk instead of curd for making the kadhi.. please reply soon.. i m looking forward to make it today..

  3. hi i tried ur kadhi receipe…it came out very well thanku . ..everyone in my home liked it….but one doubt i felt it s little bit sweet ..may be because i prefer more spicy ..can i increase the red chilli powder and green chilli ..? and ur way of writing and explaining things is very good .and step by step procedure is very easy to adapt and time saving …

    • yes pavithra, you can increase red chilli powder and green chili. punjabi kadhi has a sour taste. if sour curd is used, the taste is very good. with fresh curd, the taste changes and has a bit of sweetness. thanks pavithra.

  4. hello dassana,
    this recipe looks really delicious! as a vegan however, i was wondering if you think this recipe would work with cashew curd or coconut curd? i look forward to hearing back from you, thank you!

    • coconut curd works very well. i remember one vegan friend making kadhis with coconut curd. i have made gravy based dishes with cashew curd, so i guess even cashew curd will work well.

  5. First, I just want to tell you how much I appreciate your recipes and the step by step pictures! My husband is from India and I am good with recipes, so I have been able to learn to cook many Indian dishes from your website. Your kadhi recipe is excellent and my husband says it tastes really authentic. I have a question for you regarding what to do if you have a large group to cook for and you need to double or triple the recipe. Do you then double the spices as well or will that make it too spicy? Also for something that needs to be pressure cooked liked rajma masala or dal, do you double the water and the number of whistles required to pressure cook the beans or dal? I am not sure if you still reply to comments on this site, but if you do I would appreciate your suggestions! Thank you in advance and thank you again for all of the wonderful recipes!5 stars

    • thanks marissa for this lovely feedback. when i need to double or triple any recipe, i use the system of approximation when adding ingredients. its called as ‘andaaz’ in india. basically just feeling and eyeballing the ingredients and then adding it. i do not double the spices or other ingredients. i rely on my feeling and intuition when cooking for crowds. doubling the ingredients works where there is a set proportion of ingredients like sweets or in baked food. but in curries or dals, the balance of the flavors and taste can go awry if ingredients are doubled.

      for pressure cooking, there is a proportion that is used. so yes double the amount of water. the number of whistles will increase and so the time will also increase, but these won’t be doubled. just some more whistles and time.

      i reply to all comments that we get 🙂. i hope i have managed to reply to all your queries.

  6. Hello mam I m going to try this…. 8 tbsp besan ,Tablespoon means the spoon with which we eat

    • sonia, its not that tablespoon. there are specific measurement spoons available and both teaspoon and tablespoon are part of this set. instead just add 1/2 cup of besan. here the cup is also a measuring cup and not the cup in which we have tea or coffee.

  7. Dear Dassana I am in love with all your recipes. I am a great fan of your app and always suggest it to anyone who wants Indian vegetarian recipes. You have made me enjoy and love cooking. Wish you all the best. God bless.

  8. I tried this recipe today and it turned out to be the yummiest Kadhi ever. This is the first time I have tried making kadhi and Thanks to you for such easy and yummy recipe 😊 Loved it5 stars

  9. I have been thinking for a while now to thank u for the well crafted meticuluously pictographic recipes.Having never entered in a kitchen before and a sudden transfer to New York might have been a catastrophe but u are my saviour.I have already earned a lot of accolades and I know many more are underway.All thanks to you😊😊5 stars

  10. Hello dassana,
    I love your recipes, especially this kadhi recipe and the restaurant style rajma curry are my favourites. I learnt cooking mostly by reading your blogs. Thank you so much for sharing such wonderful recipes.
    I would really appreciate and be grateful if you would-
    1) share some soya nuggets based recipes
    2) share some low calorie recipes for fitness freaks and weight watchers
    Looking forward to hearing from you. 🙂4 stars

    • thanks geetha and welcome. i do use soy nuggets as they are over processed and do not have any nutritive value. some years back i had read an article on the way soy nuggets is made in india and the article went into detail as to how they are made. i am not able to trace this article online as many readers have asked me to share soy nugget recipe. in fact any recipe from soy nuggets is one of the most requested recipes that i get.

      i will try to add low calorie recipes. i have shared some already. you can check them here at this category of low fat recipe. though the recipes have less fat in them but calories are there 🙂 – https://www.vegrecipesofindia.com/recipe/low-fat-recipes/

  11. When I googled this recipe,i don’t know why I didnot see you at the too and for a sec I thought that”ok if this recipe is not by Dasanna,then I am not going to cook!”immediately I saw this recipe and now I am heading out to prepare it…Thankyou so much for such amazing recipes.It is a lot of work to maintain all this ..Thankyou for what you are doing and keep up your work.Thankyou once again

  12. Hi dassana , made it today following the recipe to the T . and if was wonderful . first time used mustard oil and its presence was felt in the curry making it yummy!!!! .thank u god bless u:)

  13. Hi

    Just wanted to express how grateful I am for your wonderful recipes. I have been married a while but never quite needed to cook, apart from the fancy party stuff. Your blog is Godsend for me, in more ways than you’d know how 🙂 from simple dals and veggies to the more complicated dishes, I have tried many recipes of yours, and they all come out perfect. Been meaning to write in to thank you for a while, but never did get around to it.

    So again, many many thanks 🙂 keep the blog going and the wonderful recipes coming. Cheers !5 stars

    • Thanks a lot Shipra for this motivating feedback. I am happy to know that I could help you in learning cooking. Keep visiting the blog. Yes the blog will keep on running.

  14. it was a very good recipe, made it twice till now and the guests loved it. thank-you for the great recipe

  15. Hi ur recipes r good simple. Thanks a lot for putting them up.
    Regards kadhi. Recipe..
    1.this amount will prepare less final kadhi.
    2. The water u have mentioned is less. It has to be at least 2 more glass so that kadhi is cooked for long time around 50 min.
    3. Also pl add …for the first boil keep on stirring to cook besan after that it can be simmered with occasional stirring till it thickens.

    May i please add the following as It might be useful for some people …… the way I cook is using minimum spices.i m a punjabi by the way.☺. My spice box has turmeric. ..salt… cumin which is jeera ….garam masala …red chilli powder which I use very less. Ginger garlic I add if I get time…I like putting coriander leaves which is dhania if I have them but generally do not get time always to wash them.
    So people even with very few spices one can cook very tasty food.
    I try to get good raw vegetables and also have realised when too much spices are put the real taste of that veggie is LOST….so my cooking is with minimal spices.
    Thank you once again for ur efforts for all work u do. .
    Bless you
    Regards
    A Vaid5 stars

    • firstly thanks. this kadhi recipe is for 4 to 5 servings. so the amount of water added is fine. since its less amount, the amount of time taken to cook is also less as compared to kadhi made for 8 to 10 servings. i have added the point for the stirring often in step 9. will update in step 10 also.

      sure you can share your variations and methods. it will definitely help other readers too. i agree with few spices also tasty food can be made.

  16. I never had had kadhi before. But when I made it turned out to be awesome n a big favorite in my family. Thanks a lot

  17. I made this kadhi for the first time and it was yumm.. My husband, friends they loved this preparation . I am from Kolkata and never had kadhi before but after having this i can say, i am in love with kadhi. Thank u so much.5 stars

  18. Hii Dassana,
    I tried this recipe and it turned out so well, my family loved it so much, that I end up preparing Kadhi almost every Sunday.
    Thanks for this lovely recipe. Your step by step presentation with pictures makes it really simple to understand and follow the process. Thanks once again and keep it up?5 stars

  19. Thanks dassana.
    I am working merchant

    navy as a cook.i am basically from south. I don’t have a real experience of making punjabi food. But now I got full of punjabi crews in my ship. Searching for recipes. I found your blog. It’s really good .tips and step by step pics makes very comfortable and confidential. Thank you dassana. .

  20. Thank you so much for he recipe. I made kadhi by referring to your recipe and my husband loved it. ?

  21. This was a great recipe however I trippled the turmeric powder to give the colour shown in the picture.
    Thanks

  22. U hav not mentioned the time for which curry needs 2 b boiled as u ha just mentioned 6-7 minutes which is nt sufficent it needs to be boiled for atleast 40-45 minutes

    • after the kadhi comes to a boil, it has to be simmered for 7 to 8 minutes. i will make it clear it in the post and update the time too. this recipe does not require 40 to 45 minutes as the quantity is not much.

  23. wow, very well explained.Step by step pics for cooking was wonderful experience.
    My mom used to make almost similar to this. As she is no more with us(died in Dec 2014), this recipe has come as blessing from her. Thanx for this awesome recipe of Punjabi Kadhi..5 stars

    • we are sorry to hear about your mom may god give you the strength and courage to bear this loss. god bless you and thankyou for your kind words we are glad we could help you in some way.

  24. Pics looks great. Can’t wait to try!

    How much amchoor powder do we add for this recipe? Thanks in advance.

  25. Hi,awsome and easy recipe thanks for sharing this recipe.i tried it, it is very yummy.4 stars

  26. Hi Dassana, again a very lovely recipe. I have tried this and my family is in love with this dish. Just wanted to ask if I could add a little ajwain to the kadi during tadka. My so who used to not eat kadhi has started eating this.4 stars

  27. Hi! The presentation and method is great , however , in Punjab we don’t use curry leaves in traditional kadhi . Instead we like kasuri methi to flavour it