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.