Step-by-step recipe with pictures to make Kadhi Chawal | Punjabi Kadhi Pakora | Kadi Pakoda | Karhi, an Indian yogurt curry with gram flour fritters!
Kadhi chawal is a popular Punjabi dish, and also one that falls into the comfort food category for most Indians. Punjabi kadhi pakora consists of deep-fried besan (gram flour) fritters which are known as pakoras simmered in a tangy, sour and spiced yogurt besan curry .
I’m not sure what the English word for kadhi is but it definitely does not translate to curry. The word kadhi is derived from the word ‘ k adhna ‘ which simply means to simmer over a long time so the kadhi reduces in quantity and thickens. The fritters are mostly made with onions mixed into the besan batter, but spinach, fenugreek pakoras are just as great.
Basically, you can add any vegetables you like to the pakoras . But a Punjabi kadhi is incomplete without the pakoras ! ‘ Chawal ‘ known as rice in Hindi is the best accompaniment to Punjabi kadhi, and hence it is also known as kadhi chawal . Though kadhi pairs well with chapati, roti, or parathas too, as it is thick in consistency.
There are so many variations in the way kadhi is prepared all over India, though they are all delicious in their own unique way! Even though I’m not a Punjabi, but I find a bowl of kadhi chawal | kadi chawal very comforting. In fact, kadhi pakora is a great dish to really warm you up during the winter season! A perfect winter lunch meal!
- HOW TO MAKE PUNJABI KADHI PAKORA | HOW TO MAKE KADHI?
- HOW TO MAKE CURD (YOGURT) SOUR FOR KADHI?
- HOW TO REDUCE THE SOURNESS OF KADHI?
- STEP BY STEP INSTRUCTIONS TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA
- HOW TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA?
- Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
HOW TO MAKE PUNJABI KADHI PAKORA | HOW TO MAKE KADHI?
There are 3 parts to make Punjabi Kadhi Pakora.
- Preparing the pakoras – For the besan pakoras, make a batter of a besan, spices, and onions. Traditionally, pakoras are deep fried! But you know me if you have been following my blog!! I rarely share recipes that are deep fried. These pakoras are fried in the ebelskiever/paniyaram pan in minimal oil, making this a rather healthy and guilt-free dish to enjoy!
- Preparing the kadhi – To prepare Punjabi kadhi, you need to use sour yogurt. Make a thin batter of the yogurt along with besan, turmeric, and red chilli powder. You can add salt now, or at a later stage while cooking the kadhi. This batter is then cooked, stirring continuously over medium heat until it turns thick and creamy. Once the batter hits the pot, remember to stir it continuously, until the kadhi has turned homogeneous and the besan is well blended with the yogurt or else the yogurt will split. Another thing to keep in mind is to always use room temperature dahi/yogurt . If you use cold yogurt, the yogurt will split.
- Assembling the kadhi pakora – Add the pakoras to the kadhi just before serving, or else they will turn soggy.
HOW TO MAKE CURD (YOGURT) SOUR FOR KADHI?
It is important to use sour yogurt for this dish, as the essence of kadhi lies in the sour taste. You really won’t enjoy this dish if you do not get the tartness.
Indian yogurt works best for this, but if you don’t have access to it, remove the required amount of yogurt (I find Greek yogurt works best for this) in a bowl, and leave it overnight or in the morning if you are making kadhi for lunch.
Next morning you can use it to make the kadhi. Or you can also add little lemon juice to the yogurt and leave it for a couple of hours. Another option is to add amchur (dry mango powder) whilst preparing the kadhi.
HOW TO REDUCE THE SOURNESS OF KADHI?
Before starting off with anything, taste the yogurt. It should be sour but not unpleasant. If the yogurt is too sour, use some milk in place of water to prepare the batter which will reduce the sourness.
However, if you find the kadhi is sour after cooking it, then add a pinch of sugar to balance it out.
Some more Punjabi dishes you may like – Shahi Paneer , Palak Paneer , Matar Paneer , Malai Kofta , Paneer butter masala , aloo paratha , kulcha , and paneer paratha .
Each household probably has their own version of Punjabi Kadhi Pakora recipe, here is how I like to make Punjabi kadhi 🙂
STEP BY STEP INSTRUCTIONS TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA
1.Add the yogurt in a bowl, whisk to get rid of any lumps.
2.Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
3.Add water gradually whilst you keep whisking the yogurt – besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
4.Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
5.When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
6.Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
7.Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes.
8.Whilst the kadhi is simmering, let’s prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
9.Add water in little increments, ‘mix until you have a thick batter.
10.Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
11.Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
12.After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
13.Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering – In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.
HOW TO MAKE KADHI CHAWAL | PUNJABI KADHI PAKORA?
Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the pakora
- 1 cup besan (chickpea flour)
- 1 cup finely chopped onion
- 1/ tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp ajwain ( carom seeds)
- pinch of asafoetida (hing)
- handful of chopped cilantro
- 1/4 tsp baking soda
- salt to taste
- about less than 1/2 cup water to make the batter
For the kadhi
- 1 cup sour yogurt
- 1/4 cup besan, sifted
- 3 cups water
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
For the first tempering
- 2 tbsp oil ( preferably mustard oil)
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek) seeds (do not add too much, as it will make the dish bitter)
- 1/2 tsp crushed coriander seeds
- 2 nos. big garlic cloves, finely chopped
- 2 inch ginger, finely minced
- pinch of asafoetida
- 2 to 3 nos. green chillies, chopped
- 4 to 5 nos. curry leaves
- 1/2 cup thinly sliced onions
For the second tempering
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 to 1 tsp red chilli powder
- 4 to 5 nos. curry leaves
- 3 to 4 nos. boriya mirch/ dry red chillies
Instructions
- Add the yogurt in a bowl, whisk to get rid of any lumps.
- Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
- Add water gradually whilst you keep whisking the yogurt - besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
- Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
- When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
- Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
- Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes
- Whilst the kadhi is simmering, let’s prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
- Add water in little increments, ‘mix until you have a thick batter.
- Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
- Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
- After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
- Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering- In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.
I hope you enjoyed this lighter version of kadhi pakora with non-deep-fried fritters. I would love to hear from you if you try it out too! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Kadhi Pakora | Kadhi Chawal | Punjabi Kadhi Recipe
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the pakora
- 1 cup besan (chickpea flour)
- 1 cup finely chopped onion
- 1/ tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp ajwain ( carom seeds)
- pinch of asafoetida (hing)
- handful of chopped cilantro
- 1/4 tsp baking soda
- salt to taste
- about less than 1/2 cup water to make the batter
For the kadhi
- 1 cup sour yogurt
- 1/4 cup besan, sifted
- 3 cups water
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- Salt to taste
For the first tempering
- 2 tbsp oil ( preferably mustard oil)
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/8 tsp methi (fenugreek) seeds (do not add too much, as it will make the dish bitter)
- 1/2 tsp crushed coriander seeds
- 2 nos. big garlic cloves, finely chopped
- 2 inch ginger, finely minced
- pinch of asafoetida
- 2 to 3 nos. green chillies, chopped
- 4 to 5 nos. curry leaves
- 1/2 cup thinly sliced onions
For the second tempering
- 1 tbsp ghee
- 1/2 tsp cumin seeds
- 1/2 to 1 tsp red chilli powder
- 4 to 5 nos. curry leaves
- 3 to 4 nos. boriya mirch/ dry red chillies
Instructions
- Add the yogurt in a bowl, whisk to get rid of any lumps.
- Add besan (sifted) along with turmeric and red chilli powder into the yogurt. Whisk well again to make a smooth lump free batter.
- Add water gradually whilst you keep whisking the yogurt - besan mixture. Do not overmix, or you may end up with butter. You can also use a hand blender, but a whisk works just as great!
- Heat oil in a sufficiently large heavy bottomed pot. Add mustard seeds and methi seeds, when mustard seeds splutter and methi turn golden brown add cumin and crushed coriander seeds
- When the cumin seeds crackle, add ginger and garlic, sauté until aromatic.
- Add in asafoetida, green chillies and curry leaves, sauté another 15 seconds. Add sliced onions, sauté until translucent.
- Give the yogurt-besan mixture a quick mix & pour it into this tempering, increase the heat and bring to a boil whilst stirring continuously until it forms a homogeneous mixture. Once it start bubbling, reduce the heat to low, cover the pot and let it simmer stirring occasionally for 30 minutes
- Whilst the kadhi is simmering, let’s prepare the pakoras. Heat the paniyaram pan while you prepare the pakora batter. In a bowl add all the ingredients mentioned under- for the pakoras.
- Add water in little increments, ‘mix until you have a thick batter.
- Grease the paniyaram pan with few drops of oil in each cavity, drop about a tablespoon of the pakora batter into each cavity. Let it cook for 3-4 minutes on medium low heat.
- Flip and let the other side cook for another 3-4 minutes. Transfer to a plate and set aside.
- After about 30 minutes of simmering, the kadhi would have thickened and the color will darken too. If it is too thick, add little water and boil again. You can add the prepared pakoras to the kadhi now, or else you can also add it at the time of serving the kadhi. If the pakoras sit in the kadhi for too long, they will get soft and mushy.
- Also add finely chopped cilantro, let the kadhi simmer for another 5 minutes.
- For the second tempering- In a small pan, heat ghee, add in cumin seeds, once it splutters add in the curry leaves & red chillies. Switch off the heat and and red chilli powder, mix well and immediately pour this tempering over the kadhi just before serving. Serve hot with rice.
Paneer Butter Masala or Paneer Makhani or Paneer Makhanwala! What’s in a name? This is one gorgeous, fragrant and delectable North Indian paneer dish with its luxurious orange hues. Here’s a step by step recipe to make paneer butter masala without onion and garlic.
This vegetarian counterpart to the renowned butter chicken is equally delicious and a treat for vegetarians. Well, I enjoy it too!
Today I’m sharing my way of making this easy paneer curry recipe , Paneer butter masala | paneer makhani . Paneer butter masala and paneer makhani are two different names for the same dish. Like I said, what’s in a name after all?
Usually makhani gravy consists of tomatoes, is mildly spiced, slightly tangy and a little sweet, and of course creamy and buttery. ‘ Makhani’ literally translates to ‘ buttery’.
A lot of folks use onions too for making makhani, it is great if you are looking to add body to this dish. But I love to make this using just tomatoes, it tastes just like how a makhani gravy should taste. I use this same gravy to make butter chicken as well if it calls for fresh, ripe tomatoes. Or you can simply add veggies, and then you have veg makhanwala 🙂
- HOW TO MAKE PANEER BUTTER MASALA | PANEER MAKHANI?
- HERE ARE SOME MORE INDIAN PANEER RECIPES YOU MAY LIKE TO TRY
- STEP BY STEP INSTRUCTIONS TO MAKE INDIAN PANEER BUTTER MASALA RECIPE | PANEER MAKHANI
- HOW TO MAKE PANEER BUTTER MASALA CURRY | PANEER MAKHANI?
- Paneer Butter Masala | How To Make Paneer Butter Masala | Paneer Makhani
HOW TO MAKE PANEER BUTTER MASALA | PANEER MAKHANI?
To make this restaurant style paneer butter masala, first, you will need to make the butter masala sauce . For that, blanch tomatoes and prepare the tomato puree along with some soaked cashew nuts. Strain and set aside. Then saute whole spices in a mix of butter and oil. Add the tomato puree, cook, until the rawness of the tomatoes goes away. This will be indicated by the fat oozing out from the sides of the pan. Add in the dry spices like roasted cumin powder, red chilli powder, garam masala, kasoori methi, along with salt, and sugar. Cook the spices for a few seconds and add water to adjust the consistency of the curry. Bring to a boil and add the paneer pieces. Finish off with some more butter and cream.
In case you are wondering, how to use paneer in curry , there are 2 ways you can go about it. Shallow fry the paneer pieces and immerse it in warm water, which in turn helps it in staying soft. If it is fried and left out to sit out, it may turn dry and hard. The other way is to simply put it in the boiling curry and simmer a few minutes without disturbing it too much or else it will crumble, especially if using homemade paneer.
Today, I’ve used fresh tomatoes to prepare the curry base. For a quicker version of paneer butter masala, I use canned tomato sauce (puree), which is also an easy way to make paneer butter masala . As it eliminates the step of blanching tomatoes and making a puree plus cooking that puree which is the only time-consuming part of this recipe.
You have to remember to get maximum flavor out of any Punjabi curry, you need to saute the ingredients in every step until there is no rawness, or else the end result will just be mediocre and nothing like the kind you get at restaurants.
As for the color of this dish, the vibrant color is not from any food color but from the Kashmiri chilli powder. The addition of Kashmiri chilli powder to the hot butter adds a gorgeous color to the dish rather than adding it at a later stage.
Here’s an easy paneer butter masala recipe for you guys to try! Do give it a go 🙂 You could swap the paneer with tofu to make tofu butter masala.
HERE ARE SOME MORE INDIAN PANEER RECIPES YOU MAY LIKE TO TRY
- Matar paneer
- Methi matar malai paneer
- Palak paneer
- Shahi Paneer
- Paneer Tikka
- Chilli Paneer
STEP BY STEP INSTRUCTIONS TO MAKE INDIANPANEER BUTTER MASALA RECIPE | PANEER MAKHANI
1.Bring a large pot of water to boil. In the meanwhile make an ‘X’ at the bottom of each tomato. Immerse them in the boiling water, when you see the skin has blistered, remove them and transfer to a bowl filled with ice cold water. Peel the skin, roughly chop the tomatoes.
2.Transfer the chopped tomatoes along with its juices & soaked and drained cashew nuts in a blender. Blend till smooth, strain and set aside.
3.Heat 3 tablespoons butter plus oil in a heavy bottomed pan/ kadai, add whole spices.
4.When the spices become fragrant add coarsely crushed ginger green chilli paste. Sauté until the rawness is gone. Add Kashmiri chilli powder, sauté over medium-low heat for 10 secs.
5.Immediately add the prepared tomato purée, mix well with the seasoned butter, cover and let it cook on medium-low heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 15-20 minutes.
6.It will look like this.
7.Now add tomato ketchup, salt (to season), sugar (to balance out the tartness of the tomatoes), Kasoori methi, red chilli powder, roasted cumin powder and garam masala. Sauté it on medium heat for another minute.
8.Add 3/4 to 1 cup water (adjust as per desired consistency), mix well and bring to a boil. Check for seasonings and adjust now.
9.Add paneer pieces (you can also fry the paneer pieces and keep them immersed in water until ready to use in the gravy, I’ve used fried paneer pieces), mix well and let it simmer covered for another 5 minutes so that the paneer absorbs all the flavors.
10.Finally add the cream and another tablespoon of butter, mix well and simmer for another 1-2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with pulao , jeera rice, or with chapati, paratha, butter naan, or any other flatbread.
NOTES
1.You can grind the tomatoes and cashew nuts separately too. After tomato paste leaves sides of the pan, add cashew paste and sauté until that leaves sides and forms a thick paste. Proceed as directed from there on.
2.For a low-calorie version, skip the butter completely, add 1-2 teaspoons of oil and prepare the dish. Keep splashing water to prevent anything from sticking at the bottom of the pan. Replace the cream with skim milk.
3.If you want to use onions and garlic, make a paste of boiled onions, sauté that first till golden brown then add tomato purée. If adding garlic, make a coarse paste along with ginger and green chillies and use.
HOW TO MAKEPANEER BUTTER MASALA CURRY | PANEER MAKHANI?
Paneer Butter Masala | How To Make Paneer Butter Masala | Paneer Makhani
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 250 grams paneer, cut into bite-sized cubes/triangles
- 750 grams ripe red tomatoes, I used 5 tomatoes on the vine
- 1- inch ginger + 2-3 green chillies, coarsely crush both in a mortar pestle
- whole spices, 2 bay leaves, 1-inch cinnamon, 3 green cardamoms, 2 cloves, few blades of mace,5 -6 peppercorns
- 7-10 cashew nuts/almonds, soaked in warm water for 20-30 minutes
- 2 tsp Kashmiri chilli powder
- 1/2 tsp red chilli powder
- 1/4 tsp roasted cumin powder
- 1/4 tsp garam masala
- 1/2 to 1 tsp sugar, adjust according to the sourness of the tomatoes
- 1/2 tbsp kasuri methi (dry fenugreek leaves), dry roasted and crushed between palms
- 1 tbsp tomato ketchup
- 1/4 cup heavy cream/fresh malai
- 4 tbsp butter
- 1 tbsp oil
- Salt, to taste
Instructions
- Bring a large pot of water to boil. In the meanwhile make an ‘X’ at the bottom of each tomato. Immerse them in the boiling water, when you see the skin has blistered, remove them and transfer to a bowl filled with ice cold water. Peel the skin, roughly chop the tomatoes.
- Transfer the chopped tomatoes along with its juices & soaked and drained cashew nuts in a blender. Blend till smooth, strain and set aside.
- Heat 3 tablespoons butter plus oil in a heavy bottomed pan/ kadai, add whole spices.
- When the spices become fragrant add coarsely crushed ginger green chilli paste. Sauté until the rawness is gone. Add Kashmiri chilli powder, sauté over medium-low heat for 10 secs.
- Immediately add the prepared tomato purée, mix well with the seasoned butter, cover and let it cook on medium-low heat until it leaves fat. Stir in between to prevent any sticking at the bottom of the pan. This will take about 15-20 minutes.
- Now add tomato ketchup, salt (to season), sugar (to balance out the tartness of the tomatoes), Kasoori methi, red chilli powder, roasted cumin powder and garam masala. Sauté it on medium heat for another minute.
- Add 3/4 to 1 cup water (adjust as per desired consistency), mix well and bring to a boil. Check for seasonings and adjust now.
- Add paneer pieces (you can also fry the paneer pieces and keep them immersed in water until ready to use in the gravy, I’ve used fried paneer pieces), mix well and let it simmer covered for another 5 minutes so that the paneer absorbs all the flavors.
- Finally add the cream and another tablespoon of butter, mix well and simmer for another 1-2 minutes. Finish it off with a little sprinkle of kasuri methi. Switch off the heat and serve with pilaf or any flatbread!
Notes
- You can grind the tomatoes and cashew nuts separately too. After tomato paste leaves sides of the pan, add cashew paste and sauté until that leaves sides and forms a thick paste. Proceed as directed from there on.
- For a low-calorie version, skip the butter completely, add 1-2 teaspoons of oil and prepare the dish. Keep splashing water to prevent anything from sticking at the bottom of the pan. Replace the cream with skim milk.
- If you want to use onions and garlic, make a paste of boiled onions, sauté that first till golden brown then add tomato purée. If adding garlic, make a coarse paste along with ginger and green chillies and use.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
