Punjabi Kadhi

Try this simple Punjabi Kadhi recipe with step-by-step instructions if you want to enjoy it at home. You can prepare just the perfect Kadhi using this traditional Punjabi recipe, and serve it with hot steamed rice or paranthas. This spicy kadhi recipe will win you over if you enjoy hot curries!

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Ingredients for Punjabi Kadhi

  • Sharma's Kitchen Yoghurt: 250 grams
  • Red chili powder: 1/4 teaspoon
  • Garam masala powder: 1/4 teaspoon
  • Salt As required
  • Mustard oil: 1/2 cup
  • Garlic: 1/2 tablespoon
  • Green chili: 1
  • Cumin seeds: 1/2 teaspoon
  • water As required
  • Turmeric: 1/4 teaspoon
  • Asafoetida: 1 Dash
  • Gram flour (besan): 1/2 cup and 2 tablespoons
  • Onion: 1 medium size
  • Ginger: 1/2 tablespoon
  • Fenugreek seeds: 1/2 teaspoon
  • 1 dry red chili
  • Curry leaves: 5 leaves

1/2 handful coriander leaves for Garnishing


  • Use a deep-bottomed pan or kadhai when making Punjabi kadhi at home because the curd mixture can spill all over the gas while simmering.
  • Before frying the pakoras, mix in a pinch of baking soda. This will ensure that your onion pakoras are soft and delicious in your kadhi.
  • Also, when making the kadhi tempering, make sure to include kasoori methi leaves. This will give it an aromatic flavor and improve the flavor of your Punjabi Kadhi.

Recipe for Punjabi Kadhi

Step 1: Prepare the batter with the gram flour to make the onion pakoras.

To make onion pakoras for kadhi, combine some gram flour, carom seeds, red chili powder, garam masala powder, and salt in a mixing bowl. Make a batter of all these ingredients. Peel and slice the onions before adding them to the gram flour mixture. Combine the ingredients and set aside for 30 minutes.

Step 2: Heat the oil and fry the pakoras.

Heat the oil in a large frying pan over medium heat. Take a tablespoon of the batter and place it in the pan. Cook the pakoras until crispy and brown. Remove from the flame and place on tissue paper to absorb any excess oil. Set them aside to use later.

Step 3: Combine gram flour and Sharma's Kitchen Yoghurt to make Kadhi

Whisk Sharma’s Kitchen Yoghurt thoroughly until it is smooth. add the remaining gram flour, red chili powder, garam masala powder, turmeric powder, and salt to taste. All the ingredients should be thoroughly combined. Stir in 3-4 cups of water to dissolve all lumps.

Step 4: Make the tempering

Heat mustard oil in a pan. Add cumin and fenugreek seeds and Sauté for a minute. Allow the seeds to sputter after adding a pinch of asafoetida. Add chopped onions to the pan and saute it for a few minutes. Add the chopped ginger, garlic, and green chilies to the pan. Finally, add the curry leaves and dry red chilies and stir well. Cook for a few seconds.

Step 5: Simmer the kadhi for 15 minutes before adding the onion pakoras.

Once the tempering is ready, pour in the curd-gram flour mixture. Allow the kadhi to boil for about 15 minutes. Reduce the heat and let it simmer until it thickens. Now, add the onion pakoras to the kadhi. Cover with a lid and allow the pakoras to soak up the kadhi and become soft. Sprinkle with garam masala powder and garnish with chopped coriander leaves before serving.

Servings: 5

Are you one of people who don’t like to eat plain Yoghurt? Here are some delightful ways to enjoy it and derive its various benefits

Yoghurt rice or dahi chawal

Take a bowl of cooked rice, mix it with Yoghurt, a bit of pepper and salt and then have it. You could also garnish it with some pomegranate seeds.


Mix vegetables like onions and tomatoes and add them to Yoghurt. Sprinkle a pinch of salt and pepper to enhance the taste. You can also make other types of raita including boondi raita. Mint and jeera raita aid digestion.


This sour and slightly spicy delicacy with a think consistency is made from a mixture of Yoghurt and besan (gram flour). Usually enjoyed with steamed or jeera rice, it can also be served with some freshly made parathas or rotis.

Sharma’s Kitchen Probiotic Yoghurt is the leading Indian Yoghurt brand in Australia, being the pioneer in the market. It packs all the benefits of natural yoghurt with Probiotics plus the added goodness of being a local made product. Available at all leading Indian stores all over Australia, Sharma's Kitchen Yoghurt has won multiple State and National awards for quality.

For yoghurt, we start with the
best milk

We add our very own
blend of cultures passed
down from generation to generation

The result?
creamy yoghurt is ready as
good as delicious


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