Go Back
Kadhi chawal

Kadhi Recipe - Panjabi Style Kadhi

Kadhi with Pakora is a comforting Indian curry made from tangy yogurt and gram flour (besan), slow-cooked with spices and enriched with golden onion fritters (pakoras). This gluten-free classic is deeply satisfying, especially when served with rice. It’s a go-to dish on cozy evenings, during monsoons, or whenever you crave something soulful and homemade.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Kadhi
  • Yogurt curd – 1 cup (preferably sour)
  • Besan gram flour – 2–3 tbsp
  • Water – 2.5 to 3 cups
  • Turmeric powder – ½ tsp
  • Red chili powder – ½ tsp
  • Salt – to taste
For Tempering (Tadka):
  • Mustard seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fenugreek seeds methi dana – ¼ tsp
  • Asafoetida hing – a pinch
  • Curry leaves – 8–10
  • Dry red chilies – 2
  • Red chili powder – ½ tsp
  • Ginger – 1 inch finely chopped
  • Garlic – 3–4 cloves crushed (optional)
  • Green chili – 1 slit
  • Ghee or oil – 2 tbsp
For Pakoras
  • Besan gram flour – ¾ cup
  • Onion – 1 medium thinly sliced
  • Green chili – 1 chopped
  • Carom seeds ajwain – ½ tsp
  • Turmeric – ¼ tsp
  • Salt – to taste
  • Water – as needed to make thick batter
  • Oil – for deep frying

Method
 

Step 1: Make the Pakoras

  1. Mix besan, onion, green chili, ajwain, turmeric, and salt in a bowl.
  2. Add water gradually to make a thick batter.
  3. Heat oil, drop spoonfuls of batter, and fry until golden brown.
  4. Set aside on paper towels.
Step 2: Prepare the Kadhi Base
  1. Whisk yogurt, besan, turmeric, red chili powder, salt, and water until smooth.
  2. Pour into a pan, bring to a boil while stirring to prevent curdling.
  3. Lower the heat and simmer for 20–30 minutes, stirring occasionally.
Step 3: Combine and Simmer
  1. Add pakoras to the kadhi and simmer for 5–10 minutes so they soak the flavors.
Step 4: Make the Tempering (Tadka)

  1. Heat ghee/oil in a small pan.
  2. Add mustard seeds and let them splutter.
  3. Add cumin, fenugreek, hing, red chilies, red chili powder, curry leaves, green chili, ginger, and garlic.
  4. Saute for a minute, then pour the tadka into the simmering kadhi.
  5. Now turn off the gas and let it rest for a while. Kadhi tastes even better after sitting for a while. The flavors deepen as it cools slightly.

Notes

  • Use slightly sour yogurt for the classic tangy taste.
  • Whisk besan and yogurt well with water to avoid lumps.
  • Simmer on low heat for 20–30 mins for deep flavor.
  • Stir continuously at the beginning to prevent curdling.
  • Add pakoras just before serving to keep them crisp.
  • Always use fresh tadka with ghee, garlic, and spices.
  • Let it rest a bit before serving — it enhances the flavor.