This simple Punjabi-style Kadhi recipe guarantees a delicious homestyle flavor and is extremely easy to follow, making it ideal for beginners.
I have included detailed instructions in this fail-proof recipe to guarantee that your Kadhi always turns out perfectly. It also includes Instant Pot and stovetop cooking options.
What Is Khadi
Khadi is a beloved traditional Pakistani dish that offers a burst of flavors and textures. This savory yogurt-based curry is infused with aromatic spices, creating a comforting and satisfying dish.
If you follow my recipes, you already know that I enjoy cooking food in quick and easy ways, so when I started cooking, I knew I needed to find an easy and quick way to make khadi, so I could enjoy my favorite dish more frequently. After some trials, I came up with this recipe that does not take much extra effort without sacrificing flavor.
Tips To Make Delicious Khadi
- Cook for a longer time on low heat: It is true what they say—slow and steady wins the race. Cook on low heat to get a creamy and delicious taste.
- The key ingredient is sour yogurt: Yes, you read correctly: use sour yogurt for the most authentic taste in your kari. If your yogurt is not sour, here’s a quick tip: leave it on the kitchen counter for a few hours, and it will eventually become sour.
- Soft Pakoras: You can’t have a proper khadi dish without soft pakoras that melt on your tongue. To give your pakoras more taste, make sure to add onions and hara masala.
- Tarka: Just like lentils Khaddi also needs good Tarka to get most of the flavor. I advise you not to skip this step.
Ingredients For Khadi
- Chickpea flour or Besan
- Full-fat yogurt is what I strongly suggest using because it lowers the possibility of curdling. The second most important thing is to use sour yogurt. You can achieve this by allowing the yogurt to sit on the countertop for a few hours. If you plan to make kadhi for dinner, take the yogurt out of the fridge in the morning and let it rest at room temperature until you’re ready to start cooking. This process helps develop the desired sourness that enhances the flavor of the dish.
- Onion: Add the thickness and flavor
- Garlic Cloves: They add tons of flavor to khadi, don’t skip that. I suggest using fresh garlic for a better flavor.
- Curry Leaves: They add so much aroma to Kari.
- Spices: Mathi seeds (Fenugreek Seeds), Salt, chili powder, and turmeric powder
Ingredients For Tarka
- Oil
- Red button chilies
- Cumin seeds
- Thinley sliced onion
- Kari pata (Curry leaves)
Best Way To Serve Kadhi
The best way to serve it is with white rice or roti. Can be served as a main dish and in parties it goes well with all types of meat dishes.
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Pakistani Kadhi Or Khadi | How To Make Easily
6
servings30
minutes40
minutes1
hour10
minutesKeep the screen of your device on
Ingredients
.5 cup Basan Or Chickpea flour
2 cup Yogurt
1 medium Onion
8 cloves Garlic
1 teaspoon Red chilies
2 teaspoon Haldi (Tumeric powder)
1/4 teaspoon Cumin seeds or powder
.5 teaspoon Methi dana (Fenugreek Seeds)
Salt, As per taste
- For Tarka
1/4 cup cooing oil
1/2 small onion
5 whole red button cillies
.5 teaspoon cumin seeds
6 to 8 kari pata ( curry leaves)
Equipment
Blender- Heavy Bottom Pan
Directions
- Prepare the Yogurt Mixture:
- Add the yogurt, 2 to 3 cups of water, besan, onion, cloves of garlic, red chili powder, haldi (turmeric powder), and salt to taste in a blender. Mix well until smooth and lump-free.
- Combine and Cook:
- Heat 2 tablespoons of oil in a large pot over medium heat.
- Add the cumin seeds and methi dana (fenugreek seeds). If want, add 3 to 4 leaves of curry leaves Let them splutter for a few seconds.
- Add the yogurt mixture and 4 more cups of water mix well and boil on high heat
- Once it starts boiling, reduce the heat to low, stirring occasionally.
Let it simmer for about an hour. Stir occasionally to prevent sticking and ensure even cooking. The kadhi will thicken and the flavors will meld together. - Final Touch:
- Taste and adjust the seasoning if necessary. At this point check the consistency if it is too thick add some water and if it’s runny, cook more until the desired consistency
- Prepare the Tarka:
- In a small frying pan, heat 1/4 cup of oil over medium heat.
- Add the thinly sliced onion and cook until golden brown and crispy.
- Add the red button chilies, curry leaves, and cumin seeds, and let them sizzle for a few seconds.
- Add the Fry for a few seconds until fragrant.
- Once the tarka is ready, carefully pour it over the simmering kadhi. Be cautious as it may splatter.
- Stir gently to incorporate the flavors of the Tarka into the kadhi.
- Enjoy with plain white rice or roti
Recipe Video
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