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Punjabi Kadi

Punjabi Kadi

Cooking Time

Preparation Time : 10

Cook Time : 120

Total Time : 130

Ingredients

Serves 6

  • 3 tablespoon chickpea flour (Besan)

  • 2 cups yogurt, preferably a bit sour (Dahi)

  • 3 tablespoons Vegetable oil/cooking coconut oil (Teil)

  • 1 teaspoon cumin seeds (jeera)

  • 1 tablespoon fenugreek seeds (Methe)

  • 1 tablespoon dry Coriander seeds (sukha dhaniya)

  • 1 teaspoon black mustard seeds (rayee)

  • 1 teaspoon dry pomegranate seeds (anaardana)

  • 1 teaspoon dried fenugreek leaves (kasoori methi)

  • 1/4 teaspoon asafoetida (heeng)

  • 1/2 teaspoon dried Mango powder (Amchur)

  • 2 medium sized onion (pyaaz)

  • 5 to 6 cloves of garlic (lehsun)

  • 1" sized Ginger (Adrak)

  • 6 to 7 cups water (pani)

  • 1 tablespoon purified butter (ghee)

  • 1 teaspoon salt (namak)

  • 2 tablespoon Turmeric powder (haldi) 1 teaspoon Coriander powder (dhaniya powder)

  • 1 teaspoon red chilli powder

Directions

  • 01

    Mix yogurt and chickpea flour along with water and set it aside.

  • 02

    Put vegetable or coconut oil in a pot/pan and let it heat on medium flame

  • 03

    Once the oil is hot, put cumin seeds untill its golden brown

  • 04

    Put fenugreek seeds and Coriander seeds

  • 05

    Sauté them for a minute or so

  • 06

    Put mustard seeds and dry pomegranate seeds into the pot and sauté them well

  • 07

    Now add garlic and sauté them untill it's golden brown. Then ass garlic and followed by onions

  • 08

    Put the flame on medium- low and let it sit for 10 mins.

  • 09

    Now put asafoetida, Mango powder, Coriander powder and mix it well

  • 10

    Put salt, Turmeric, red chilli powder into the pan

  • 11

    Now add the yogurt and chickpea flour mixture in the pan and mix it well.

  • 12

    Wait untill it starts to boil, keep it on high flame and keep stiring it

  • 13

    Once it's boiling,keep the flame on medium - low and let it sit and occasionally stir in between

  • 14

    After 2 hours add purified butter and dry fenugreek leaves

  • 15

    Serve hot with rice or roti.

Review

5.0

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