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    Home » Recipes » Easy Recipes

    Published: Jul 30, 2020 · Modified: Jun 20, 2023 by Nisha · This post may contain affiliate links · 21 Comments

    Punjabi Kadhi (healthy, gluten-free)

    99 shares
    Jump to Recipe

    Punjabi Kadhi sans pakoda is made with chickpea flour, yogurt, and spices. This slightly tangy and delicious dish is commonly known as Kadhi Chawal.
    Punjabi Kadhi (healthy, gluten-free)

    Punjabi Kadhi was the very first post I ever did. I decided to update the pictures and recipe slightly 11 years later. I grew up eating Kadhi Chawal, it was one of my favorite types of curry as a kid. I'd request my mom to make this dish on average once a week over Chole and Rajma.
    Punjabi Kadhi (healthy, gluten-free)

    My version is prepared without pakodas (Indian fried fritters) simply because I don't fry food in my home and for health reasons. This dish goes perfect with white basmati rice and a crunchy desi salad on the side. Hope you guys enjoy it.
    Punjabi Kadhi (healthy, gluten-free)

    Punjabi Kadhi is:

    Flavorful
    Comfort Food
    Perfect Cold/Rainy Day Meal
    Made without Pakoda (fried fitters)
    Healthy
    Gluten-Free
    Punjabi Kadhi (healthy, gluten-free)

    How to make Punjabi Kadhi recipe with step by step photos?

    Prep

    Mix the chickpea flour and yogurt together to get rid of lumps, then add water.
    Use a whisk to mix well.
    Add a pinch of turmeric powder. Set aside for ½ hour.

    Slice the onions. Chop the ginger and garlic.
    Set aside the spices - curry pata, hing, turmeric powder, cumin seeds, cloves, fenugreek seeds, mustard seeds, and one dry red chili.

    Cook the Punjabi Kadhi

    Heat up a pot on medium heat, once hot, add oil.
    Add the spices, saute for 30 seconds.
    Add the ginger and garlic. Saute for 30-45 seconds.
    Now add the onions. Saute for 3 minutes.

    Add red chili powder, coriander powder, and a little salt to season the onions. Stir.
    Slowly pour the besan-yogurt-water mixture to avoid curdling. Add an additional 2 cups of water.
    Stir, season with ¾ teaspoon of salt, and cook on medium heat for about 5 minutes - until the kadhi starts boiling away.
    This is what you should have 5 minutes later, the kadhi will get thick.

    Cover with a lid and cook the kadhi for 15 minutes on low-medium heat.
    This is what you should have. Taste and adjust seasonings if need be. Add more water if you prefer your kadhi thinner (1-2 cups max).
    Add mango powder, dry fenugreek leaves, and garam masala. Stir and turn off the stove.

    for Tadka/Tempering

    Heat up a pan on medium heat. Once hot, add oil followed by dry red chilies and Kashmiri chili powder. Cook for about 1-2 minutes max. Turn off the stove.
    Pour tadka over kadhi and garnish with fresh cilantro leaves.

    Enjoy!

    More Indian Gravy Dishes!

    • Punjabi Chole
    • Instant Pot Toor Dal
    • Rajma Masala
    • Dal Makhani
    • Punjabi Chicken Curry

    Recipe Card

    Punjabi Kadhi (healthy, gluten-free)

    Healthy, Gluten-Free, Vegetarian
    4.78 from 9 votes
    By: Nisha
    Punjabi Kadhi sans pakoda is made with chickpea flour, yogurt, and spices. This slightly tangy and delicious dish is also known as Kadhi Chawal.
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Servings 5 servings
    Calories 247 kcal
    SaveSaved! Pin Print

    Equipment

    • Calphalon 6 quart
    • Zwilling Knife
    • Cutting Boards

    Ingredients
      

    for chickpea flour (besan) mixture

    • 1 cup chickpea flour/besan
    • 2 cups yogurt
    • 4 cups water
    • pinch of turmeric powder

    for the kadhi

    • 1 ½ tablespoon avocado oil
    • ½ teaspoon turmeric powder
    • ¼ teaspoon asafoetida/hing for gluten-free, use GF hing
    • 1 teaspoon mustard seeds
    • 1 teaspoon cumin seeds
    • ½ teaspoon fenugreek seeds methi
    • 3 cloves
    • 1 dry red chili
    • 12 curry leaves
    • 1 large red onion sliced
    • 1 inch piece ginger chopped
    • 4 cloves garlic chopped
    • ½ teaspoon chili powder
    • 2 teaspoon coriander powder
    • ¾ teaspoon salt (season kadhi) + a little salt (for onions)
    • add chickpea flour (besan) mixture
    • 1-2 cups water (optional.. for thinner gravy)
    • ½ teaspoon garam masala
    • 2 teaspoon mango powder amchoor
    • 2 teaspoon dry fenugreek leaves/kasoori methi

    for the tadka/tempering

    • 1 tablespoon avocado oil
    • 2 dry red chilies
    • ½ teaspoon Kashmiri red chili or paprika

    for garnish

    • fresh cilantro leaves
    • pour tadka/tempering on top

    Instructions
     

    Prep

    • Mix the chickpea flour and yogurt together to get rid of lumps, then add water.
    • Use a whisk to mix well.
    • Add a pinch of turmeric powder. Set aside for ½ hour.
    • Slice the onions. Chop the ginger and garlic.
    • Set aside the spices - curry pata, hing, turmeric powder, cumin seeds, cloves, fenugreek seeds, mustard seeds, and one dry red chili.

    Cook the Punjabi Kadhi

    • Heat up a pot on medium heat, once hot, add oil.
    • Add the spices, saute for 30 seconds.
    • Add the ginger and garlic. Saute for 30-45 seconds.
    • Now add the onions. Saute for 3 minutes.
    • Add red chili powder, coriander powder, and a little salt to season the onions. Stir.
    • Slowly pour the besan-yogurt-water mixture to avoid curdling.
    • Stir, season with ¾ teaspoon of salt, and cook on medium heat for about 5 minutes - until the kadhi starts boiling away.
    • This is what you should have 5 minutes later, the kadhi will get thick.
    • Cover with a lid and cook the kadhi for 15 minutes on low-medium heat.
    • This is what you should have. Taste and adjust seasonings if need be. Add more water if you prefer your kadhi thinner (1-2 cups max).
    • Add mango powder, dry fenugreek leaves, and garam masala. Stir and turn off the stove.

    for Tadka/Tempering

    • Heat up a pan on medium heat. Once hot, add oil followed by dry red chilies and Kashmiri chili powder. Cook for about 1-2 minutes max. Turn off the stove.
    • Pour tadka over kadhi and garnish with fresh cilantro leaves.

    Enjoy!

      Notes

      Feel free to add pakodas to this dish.

      Nutrition

      Calories: 247kcalCarbohydrates: 25gProtein: 10gFat: 13gSaturated Fat: 3gCholesterol: 13mgSodium: 431mgPotassium: 413mgFiber: 4gSugar: 9gVitamin A: 366IUVitamin C: 52mgCalcium: 166mgIron: 2mg
      Course Main Course
      Cuisine Indian
      Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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        Recipe Rating




      1. Tabs says

        June 22, 2022 at 1:39 pm

        I’ve been making pakora curry for years, a family favourite coming from Karachi.. Interestingly we cook this for 3-4 hours and is a summer dish and never forsake the addition of pakoras….lovely with roti… spooned in a bowl or with boiled rice. Enjoy however you make it.

        Reply
      2. Divya says

        August 26, 2021 at 11:33 am

        5 stars
        This recipe is easy,authentic and healthy.Perfect for a busy work day lunch also high in protein.

        Reply
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      Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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