An Unfussy, Delicious Meal: Home-Style Punjabi Kadhi

Latika Khosla makes kadhi, a recipe that pays tribute to her Punjabi roots. “It is a very simple recipe that much ado is made of in Punjabi homes. It’s the kind of dish you leave on the stove for half an hour, stir now and then, and go out to water the plants. Unfussy and delicious.” This is a #1000Kitchens feature. You can read the full story here.

LATIKA’S RECIPE FOR HOME-STYLE PUNJABI KADHI

Ingredients for Kadhi
1 tsp cumin seeds
1 tsp fenugreek seeds
2 tsp coriander seeds
1 tsp mustard seeds
1 large onions, sliced
2 cloves garlic, chopped  
1 inch ginger, chopped
2 green chillies, chopped 
2 sprigs curry leaves

8 tbsp besan
1.5 cups of yogurt
3 cups water 
1/2 tsp turmeric
1/2 tsp red chilli powder
Salt, to taste 
2 tsp kasoori methi
Handful of fresh coriander

Method
In a pot, heat ghee, and add in the cumin, fenugreek, coriander seeds and mustard.
Once toasted and aromatic, add in the onion and fry until softened.
Add in the ginger, garlic and green chilli and curry leaves.
In another container, combine besan, yogurt, water, turmeric, red chilli powder and salt. Whisk to a smooth mix.
Pour the yogurt mix into the pot, and allow to cook. Bring to a boil then reduce to a simmer.
Allow to cook for 30 minutes, stirring regularly to prevent catching at the bottom. The kadhi will thicken.
Finish with kasoori methi and fresh coriander leaves.

To make pakoras
2 onion, chopped
1 inch ginger 
1 bunch methi leaves, roughly torn
1 tsp green chillies
Hing, a pinch 
Rock salt, to taste
4 ladles of besan
Ajwain, a pinch 
1 tsp baking soda 

Method
Combine the ingredients for the pakodas with a few tablespoons of water, to make a thick batter.
Drop into hot oil and fry until golden.
(Can make a large batch and freeze to use later).
Add the pakodas into the kadhi just before serving, and finish with a tadka.

Ingredients for tadka
2 tbsp ghee
1 tsp mustard seeds
Hing, a pinch 
3 Dry red chillies
1 tsp red chilli powder

Method
In a small pan, heat ghee and add in the mustard seeds.
When they sputter, add in the hing, dry red chillies and chilli powder.
Pour over the kadhi and pakodas. 

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