Punjabi Kadhi
October 24, 2013

This curry or Kadhi is a variation of the Punjabi Kadhi. Its usually called taste very nice with rice and can be an alternative for normal dal fry

Cuisine Punjabi
Course Sauces
Serves 4
Method Stovetop
Difficulty Hard
Cook Time 55  minutes
  • Cuisine Punjabi
  • Course Sauces
  • Serves 4
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 55  minutes
Ingredients
curd nicely beaten
2   cup
gram flour
2   teaspoon
shahi jeera
0.5   teaspoon
onion chopped longitudinally and cut half
1  
turmeric powder
1   teaspoon
clarified butter (ghee)
1   teaspoon
coriander powder
1   teaspoon
water
0.5   cup
salt as per taste
 
chopped cilantro
 
ginger - garlic paste
1   teaspoon
green chilli slit vertically
1  
oil
1.5   tablespoon
Instructions

1. Heat oil in a pan and add Shai jeera once the oil is hot.

2. Add green chilli and chopped onion

3. Now add ginger garlic paste, and let it fry till onion are nice and crisp.

4. Add gram flour in the curd and mix it thoroughly.

5. Add turmeric powder in the pan.

6. Now add the curd-flour mixture.

7. Add water and let it cook for at least 30-40 mins on low flame.

8. Keep stirring in between and once it starts bubbling turn off the flame.

9. Heat clarified butter in another pan or in a wide spoon and add coriander powder to it. Add this in the curry and garnish with cilantro.

10. Best served with hot jeera rice.