Home » Curries » Punjabi Kadhi

Translate this page into your language: [google-translator]
| All Recipes.. |

Many regions in India have their own style of cooking Kadhi, a yogurt based curry (or soup). Punjabi Kadhi is easily recognizable because it has Pakodas, fried dumplings made of chickpea flour. Punjabi Kadhi can be enjoyed with plain white rice or chapati. Try this tangy and delicious recipe for Punjabi Kadhi.

For the Pakodas:


Chickpea Flour (Besan) – 1/2 cup
Turmeric Powder – 1/4 tsp
Red Chili Powder – to taste
Salt – to taste
Water – 1/4 cup
Baking Soda – 1/4 tsp
Potato – 1 medium, diced
Onion – 1/2 medium, diced
Cilantro – few sprigs, chopped
Oil – for deep frying

Method: (Heat Oil for Deep Frying)

1. In a medium bowl, mix together Chickpea Flour, Turmeric Powder, Red Chili Powder, Salt, Baking Soda and Water.
2. Mix well to form thick batter.
3. Add in Potatoes, Onions and Cilantro. Mix to coat evenly.
4. With your hand or a spoon, drop a small ball of the mixture into hot oil and deep fry until golden brown.
5. Remove Pakodas onto a plate lined with paper towels. Keep aside.

For the Kadhi:


Plain Yogurt – 2 cups
Water – 4 cups
Ginger – 2 tsp, minced
Garlic – 1 Tbsp, minced
Dried Fenugreek Leaves (Methi) – 2 Tbsp (divided)
Chickpea Flour (Besan) – 1/2 cup
Coriander Powder – 1 tsp
Garam Masala – 1 tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp


1. In a medium bowl, mix together Yogurt, Ginger, Garlic, 1/3 of the Fenugreek Leaves, Chickpea Flour, Coriander Powder, Garam Masala, Turmeric Powder and Cumin Powder.
2. Add a small amount of water and blend with a hand blender until there are no more lumps.

For the seasoning:


Oil – 1 Tbsp
Cumin Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Dried Whole Red Chilies – 2, broken
Onion – 1 medium, sliced
Green Chilies – to taste, slit
Fenugreek Leaves – remaining from above
Salt – to taste
Water – 4 cups
Cilantro – few sprigs, chopped for garnishing


1. Heat Oil in a pot.
2. Add Cumin Seeds and allow them to sizzle.
3. Add Fenugreek Seeds and Whole Red Chilies. Stir for few seconds.
4. Add Sliced Onions and Green Chilies. Saute until lightly brown.
5. Add remaining 2/3 of Fenugreek Leaves and stir for 30 seconds.
6. Add Yogurt mixture, Water and Salt. Mix well.
7. Bring Mixture to a rolling boil.
8. Add in Pakodas, mix, cover and cook for 10-15 minutes.
9. Garnish with Cilantro and serve hot with Rice or chapati.

| All Recipes.. |

Pin It

Stay informed

Other Interesting Indian Curries

Papad Ki Subzi (Rajasthani Cuisine) recipe Mirchi Ka Salan recipe Butter Paneer or Panir Makhani recipe Pitla - Maharastrian Comfort Food recipe
Channa (Chole) Masala recipe Vegetable Korma recipe Stocking Stuffers - Great Holiday Gift Ideas from SMTC! recipe Potato Stew - A dish from Kerala recipe
Lauki (Bottlegourd) Koftas - Healthy Vegetarian recipe Chaas - A Yogurt Based Indian Recipe recipe Egg Keema (Kheema) - Indian Cooking Recipe recipe How to Make Sprouted Mung Curry - Indian Recipe recipe
Muttar Paneer (Green Peas w/Paneer) - Indian Recipe recipe How to make Aloo Matar (Potatoes with Peas) - Indian Cuisine recipe Boiled Egg Fry recipe Burmese Fish Sibyan recipe
Punjabi Kadhi recipe Paneer Manchurian recipe Daal Dhokali recipe Malai Kofta recipe
Butter Chicken / Murgh Makhani recipe Lima Beans Curry recipe Potatoes in Creamy Yogurt Sauce (Dahi Wale Aloo) recipe Paneer in Cashew Sauce ( Shahi Paneer) recipe
Chicken Curry recipe Chicken Curry with Spinach recipe Egg Curry recipe Gujarati Kadhi recipe

Other Interesting Indian Soups

Cool Mint Cucumber Soup recipe Instant Tomato Rasam recipe Masoor Daal (Lentil Soup) recipe Gujarati Daal recipe
Vegetarian Tortilla Soup recipe Quinoa Soup recipe Jalapeno Soup recipe Punjabi Kadhi recipe
Healthy Vegetable Soup recipe Sweet Corn Soup - Indian Chinese Version recipe Daal (Split Bean) Soup recipe Hot and Sour Soup - Indian Chinese Version recipe
Gujarati Kadhi recipe