Punjabi Kadhi is a pure punjabi, vegetarian dish which is very famous in India and Pakistan. People love the dumplings simmered in tasty yogurt and sauce. Do try this and let me know your remarks …
Ingredients:
FOR KADHI:
- 2 cups water
- 3 cups buttermilk (1 ½ cup water and 1 ½ cup yogurt)
- 1 cup gram flour
- Red chilli powder to taste
- Salt to taste
- ½ tspn turmeric powder
FOR TEMPERING:
- 2 tbspns ghee
- 2 tbspn olive oil
- 1 dried red chilli whole
- 1 tspn cumin seeds
- 4 – 6 curry leaves
- A pinch of nigella seeds (Kalonji) (OPTIONAL)
- An onion thinly sliced
FOR GARNISHING
- A punch of coriander thinly sliced
FOR PAKORAS
- 1 ½ cup gram flour
- Some water for making thick paste
- Some salt and red chilli powder
- Some cumin seeds
- 1 tspn cracked coriander
- 4 tbspns chopped coriander
- 2 potatoes chopped/grated
- 1 green chilli chopped
- An onion chopped
- Oil for deep frying
Procedure:
-Mix all the ingredients given for kadhi and blend into a smooth nice paste. Avoid lumps. Keep aside.
-In a thick bottomed, non – stick deep pan heat oil and ghee and add all the ingredients given for tempering. When they begin to splatter and onions tend to change their colour add the kadhi paste and stir continuously.
-If you feel that it is very thick, add 3 – 4 cups of water.
-Heat oil for Pakoras.
-Mix all the ingredients given for Pakoras and mix well to make smooth thick pakore paste. Avoid lumps.
-Take 1 tbspn and drop it into hot oil. When they get golden brown in colour, take them out on an absorbent paper. After sometime add them to the boiling simmering curry and cook it for 10 more minutes.
-Take it out in the serving bowl and garnish with some coriander.
Outcome:
Tasty and lovely Punjabi curry is ready. It is pure vegetarian.
Ayesha's Kitchen
Tips:
-Make it o your consistency by adjusting the amount of water.
Servings:
This will serve 6 – 10 persons easily.
