“This is one of my specialities and a favourite with my family.”
1hr 30mins

Ingredients Nutrition


  1. Following is the method to prepare the Punjabi kadhi:
  2. Heat oil in a pot.
  3. Add mustard seeds and allow to splutter.
  4. Add cumin seeds and fenugreek seeds. Allow to crackle.
  5. Once it stops crackling, add red chillies, if required and stir-fry briefly.
  6. Fold in the torn curry leaves, ginger, garlic and green chillies. Mix thoroughly. Stir-fry until the raw smell of ginger and garlic is gone.
  7. In another bowl, mix together yoghurt, gramflour, red chilli and turmeric powders alongwith 4 cups of water.
  8. Add the ginger and garlic stir fried mixture to the yoghurt mixture. Boil for a few minutes.
  9. Lower flame and cook on simmer for 45 minutes.
  10. Serve hot with long grain Basmati rice and Punjabi Masala Papads and mango pickle if you like.
  11. Following is the method to prepare the Bhajiyas:-.
  12. In a wide-mouthed bowl, knead together all the dry ingredients with water.
  13. Shape into bhajiyas and deep fry in hot oil in a wok.
  14. Drain on clean kitchen paper towels.
  15. Add to the Punjabi Kadhi or serve as a plain snack with tea.

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