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“Every region in India has its own version of Kadhi. There is Punjabi kadhi, from the state of Punjab, which is made with gram flour dumplings and has a distinctive strong flavor, and is pretty much made that way all over the North of India,and there is Gujarati kadhi, from the state of Gujarat, with a mild sweeter flavor and is made without any dumplings in it, then there is moru curry in the south which has ground coconut as thickening agent and may or may not have some gourd in it. Whichever way you make it, Kadhies are a delicacy. My version of Kadhi is a combination of Punjabi and Gujarati kadhies. My mom's recipe. And it is awesome. I love this one as I found Punjabi Kadhi a bit too overpowering and Gujarati Kadhi too sweet and mild, this is an awesome combination! Enjoy”

Ingredients Nutrition


  1. Make a paste of one shallot, 2 cloves garlic, an inch piece of ginger and a 2 green chillies.
  2. Add this paste to the yoghurt along with salt, turmeric and gram-flour. incorporate this in a way that there aren't any lumps of gram-flour.
  3. Add 3 cups of water to this.
  4. In a wok heat the ghee and splutter the cumin mustard whole red chili curry leaves and asafoetida.
  5. once the mustards are done spluttering pour the yoghurt sauce into this tempering while stirring.
  6. keep stirring until the sauce starts boiling or else it might curdle.
  7. Add salt to taste. Adding sugar is optional. You might want to add 1 tsp sugar especially if the yoghurt is a bit too tangy. The sugar balances out the tanginess of the sauce.
  8. continue boiling till the sauce thickens to desired consistency. garnish with chopped corriander.
  9. If adding dumplings you would want to keep the sauce thinner as the dumplings tend to soak up the liquid.
  10. For the dumplings:_.
  11. 1 onion chopped,1 tablespoons chopped coriander,1 green chili chopped(optional),salt to taste.1/4 tsp turmeric,1 tablespoons yoghurt,2 heaped tablespoons of gram-flour,water as required to make a not too runny batter.
  12. 13. Mix all-together and deep fry these by dropping a teaspoonful of this mixture into hot oil and then reducing the flame for further cooking. Dunk these into the yoghurt sauce. wait for atleast 15 minutes before serving with steamed rice.
  13. 14. For added flavor and visual value you can temper the Kadhi with mustard cumin and a red chilli fried in a tablespoonful of ghee, right before serving.

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