Add fried fritters, known as pakoras, to the kadhi, making them soft and plump. Temper whole spices to finish the dish, and enjoy it best with plain basmati rice. This unique kadhi recipe, packed with protein and flavor, is popular for meatless Mondays. Try aloo palak, Hyderabadi bagara baingan, or acorn squash curry for more vegetarian recipes like this.
Why you’ll love this kadhi recipe
A unique recipe—This recipe has a distinctive flavor and consistency that your whole family will love—even meat lovers! An authentic Punjabi recipe—If you want to taste authentic Pakistani food, this recipe is for you. Most South Asian households have their variation of this classic comfort food. Great way to use yogurt—This is the perfect recipe for finishing that sour yogurt in your fridge.
Ingredients for the Kadhi recipe
Pakoras—The best part of kadhi is the fried fritters, known as pakoras, added to the cooked yogurt sauce. Follow the linked recipe minus the potatoes to use in your kadhi recipe. Yogurt—This recipe calls for full-fat plain yogurt for a creamy, velvety texture. Gram flour - Known as besan, South Asian gram flour is made with split Bengal gram. Vinegar—Adding a tablespoon of white distilled vinegar at the end will help achieve the perfect sour taste. Whole spices—cumin seeds, mustard seeds, whole red chilies, and curry leaves are tempered and added at the end for a delicious aromatic finish. Onion - I like to add half of a sliced onion to my curry for added flavor. Cooking oil - Use a neutral cooking oil like canola, sunflower, or avocado for this kadhi recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use mustard oil—Mustard oil adds a more authentic flavor to the kadhi. Add fenugreek seeds, commonly known as methi, which add a nice layer of aroma to this recipe. Substitute the vinegar - If you don’t have vinegar on hand, squeeze half a lemon or add a teaspoon of amchur powder at the end for a sour taste. Add green chilies - If you want a spicier kadhi, blend 1-2 serrano chilies with the yogurt, gram flour, and other ingredients.
How to cook this kadhi recipe
First step - Whisk the gram flour, spice powders, and yogurt to make a smooth paste. Second step - Add this mixture, along with the water, garlic, and ginger, to a blender and give it one or two pulses to mix to a smooth consistency. Add this blend to a cooking pot along with the sliced onion and bring to a boil. Third step—Due to the addition of the gram flour, the kadhi will foam for the first 15-20 minutes of cooking. Stir it at five-minute intervals at this stage to prevent it from spilling over. Then, reduce the heat and let it simmer for 1 hour. After thoroughly cooking, turn the stove off and add the vinegar. Fourth step - Heat the oil in a frying pan and roast the cumin seeds, mustard seeds, whole red chilies, and curry leaves to release their aroma.
Fifth step - Pour this tempering over the cooked kadhi recipe and cover for 5 minutes to allow the spices to infuse the mixture. Sixth step - Uncover and stir to distribute the tempering. Seventh step - Add the fried and cooled pakoras to your serving dish and pour the kadhi over them. Eighth step - The pakoras should be immersed in the yogurt sauce for the ideal finish.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
