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How to Use Yogurt in Indian Cooking
Cooking with yogurt is akin to adding a hint of magic to your dishes, especially in Indian cuisine where it acts as a versatile component to elevate flavors. One of the most cherished yogurt-based dishes across India is the quintessential “Punjabi Kadhi.” Known for its warm and comforting taste, Kadhi is a spiced yogurt curry paired with fried dumplings (pakoras). This article explores how to prepare an easy Punjabi Kadhi, delve into its cultural significance, and give you tips and insights to perfect this dish at home. We’ll also guide you on how to manage its flavors and serve it for a wholesome meal experience.
Easy Punjabi Kadhi – Indian Yogurt Curry Recipe
Punjabi Kadhi is a traditional dish that is beloved for its rich, tangy, and slightly spicy flavors. This yogurt-based curry is thickened with besan (gram flour) and often includes pakoras (fried gram flour dumplings) that add a delightful texture. It’s the perfect comfort food that brings warmth through its aromatic spices and simmered goodness.
This dish is not only delicious but also easy to prepare with ingredients commonly found in most kitchens. The trick to a perfect Kadhi is achieving the right balance of tanginess from yogurt, the thickness from gram flour, and the punch from spices like turmeric, red chili powder, and fenugreek seeds.
What is Punjabi Kadhi?
Punjabi Kadhi is a North Indian dish that exemplifies the art of simple yet flavorful cooking. It has a rich history rooted in traditional Indian kitchens where yogurt plays a vital role not just in flavor enhancement but also in balancing nutrition.
The magic of Kadhi lies in its tangy base and the aromatic flavors that it absorbs from cumin seeds, curry leaves, and mustard seeds. With each region across India offering its unique twist, Punjabi Kadhi stays distinguished by its creamy texture and the inclusion of pakoras.
Ingredients For the Kadhi
Ingredients
- 2 cups of yogurt (preferably slightly sour)
- 1 cup gram flour (besan)
- 5 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 1 tablespoon ginger-garlic paste
- For tempering: 1 teaspoon cumin seeds, 1 teaspoon mustard seeds, pinch of asafoetida (hing), and a few curry leaves
Feel free to add vegetables or enhance the Kadhi with additional spices according to your palate. Authentic Punjabi Kadhi includes pounded fenugreek leaves for an extra layer of flavor and nutrition.
How to Make Punjabi Kadhi?
Instructions
- In a large bowl, combine yogurt and gram flour until smooth. Gradually add water to the mixture while whisking to ensure there’s no lump formation.
- Add turmeric, red chili powder, and salt to the yogurt mixture.
- Heat oil in a deep pan. Add cumin seeds, mustard seeds, curry leaves, and ginger-garlic paste. Stir until it releases aroma.
- Pour the yogurt mix into the pan. Stir continuously while bringing it to a boil on medium heat. Once boiled, reduce the flame and simmer for about 30 minutes until the Kadhi thickens.
- Add pakoras if desired and simmer for an additional 10 minutes to allow them to soak flavors.
Tips to Make the Punjabi Kadhi
A key tip for the perfect Punjabi Kadhi is patience. Slow cooking helps it achieve the right consistency and depth of flavor. Stirring continuously in the initial stages ensures that the yogurt does not split and integrates well with the flour.
An alternative to water can be vegetable broth if you wish to add a subtler depth to the taste. The use of fresh yogurt ensures the best flavor profile, though slightly sour yogurt brings out a traditional tanginess.
Can I Make the Kadhi in Instant Pot?
Yes, the Instant Pot can be an efficient way to prepare Punjabi Kadhi. Use the sauté function for the tempering process, and then switch to the soup/stew section for simmering the Kadhi at a consistent temperature.
The pressure cooking function should be avoided as it might lead to an overly thick Kadhi or split yogurt. Ensure the vent is on the sealing position initially and follow the natural release method to maintain the texture of the Kadhi.
How to Reduce the Sourness of the Kadhi?
If you find your Kadhi to be too sour, adding a pinch of sugar or jaggery can help balance the flavor. The sweetness slightly tames the sourness from the yogurt while enriching the taste.
Another way to adjust the sourness is by incorporating veggies like potatoes or carrots, which naturally absorb excess tanginess and harmonize the overall flavor of the dish.
How to Serve Punjabi Kadhi?
Punjabi Kadhi pairs wonderfully with steamed basmati rice, often referred to as “Kadhi Chawal,” forming the ultimate comfort food duo in many Indian households. It can also be paired with soft parathas or chapatis for a complete meal experience.
Garnishing with fresh coriander leaves and a pinch of garam masala brings out the best aroma, making your dish not just a treat for the taste buds but also for the eyes.
Nutrition
Punjabi Kadhi is a nutritional powerhouse boasting a good balance of proteins from the yogurt and gram flour. It delivers essential vitamins from the spices and herbs used, making it a wholesome meal.
On average, a serving of Punjabi Kadhi contains approximately 150-200 calories, with most of the fats deriving from the oil used in tempering. As a fermented dairy product, yogurt also provides probiotics that are beneficial for gut health.
Final Thoughts
| Aspect | Details |
|---|---|
| Recipe | Traditional Punjabi Kadhi – Yogurt, gram flour curry with pakoras |
| Cooking Time | Approximately 45-50 minutes |
| Tips | Slow cooking, consistent stirring, adding sugar to reduce sourness |
| Serving Suggestions | With rice (Kadhi Chawal), or with parathas/chapatis |
| Nutrition | 150-200 calories per serving, includes proteins and probiotics |
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