Punjabi Kadhi Recipe by Sanjeev Kapoor

Introduction

Hi there, fellow foodies! If you’re a fan of Indian cuisine, then you must have heard of Punjabi Kadhi. It’s a delicious and tangy yogurt-based curry that’s perfect for a comforting meal. Today, I’m going to share with you my version of Punjabi Kadhi recipe by Sanjeev Kapoor, a renowned Indian chef and cookbook author. I’ve been cooking this dish for years, and I’ve tweaked the recipe to suit my taste buds. So, let’s get started!

Interesting Facts about Punjabi Kadhi

• Punjabi Kadhi is a popular dish from the northern region of India.
• It’s made with yogurt, gram flour, and spices.
• Kadhi is often served with steamed rice or roti.
• It’s a comfort food that’s perfect for a rainy day.
• Punjabi Kadhi is known for its tangy and sour taste.

Ingredients

• 1 cup yogurt
• 4 tablespoons gram flour (besan)
• 2-3 cups water
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon fenugreek seeds (methi)
• 2-3 dried red chilies
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon ginger-garlic paste
• 2-3 green chilies, slit lengthwise
• Salt to taste
• 2 tablespoons oil or ghee
• A handful of curry leaves
• Coriander leaves for garnish

Instructions

1. In a mixing bowl, whisk together the yogurt and gram flour until smooth.
2. Add water to the mixture and whisk again. The consistency should be like buttermilk.
3. Heat oil or ghee in a pan over medium heat.
4. Add cumin seeds, mustard seeds, fenugreek seeds, and dried red chilies. Let them splutter for a few seconds.
5. Add ginger-garlic paste and slit green chilies. Saute for a minute.
6. Pour the yogurt mixture into the pan and stir well.
7. Add turmeric powder, red chili powder, and salt. Mix well.
8. Keep stirring the kadhi for 15-20 minutes on low heat, until it thickens and the raw smell of gram flour goes away.
9. In the meantime, heat oil or ghee in another pan and add curry leaves. Fry them until they turn crispy.
10. Add the fried curry leaves to the kadhi and mix well.
11. Garnish with coriander leaves and serve hot with steamed rice or roti.

My Experience with Punjabi Kadhi Recipe by Sanjeev Kapoor

I’ve been a fan of Sanjeev Kapoor’s cooking for a long time, and his Punjabi Kadhi recipe is one of my favorites. However, I like to add more green chilies to make it spicier. I also prefer to use ghee instead of oil, as it gives a richer flavor to the kadhi. One time, I tried to make it with low-fat yogurt, but it didn’t turn out as good as the regular one. Lesson learned!

Expert Opinion

Punjabi Kadhi is a classic dish that’s loved by all. The combination of yogurt and gram flour makes it a healthy and nutritious meal. The spices used in this recipe not only add flavor but also have medicinal properties. It’s a perfect meal for those who want to indulge in comfort food without compromising their health. – Chef Sanjeev Kapoor

FAQs about Punjabi Kadhi

Q: Can I use sour yogurt for Punjabi Kadhi?

A: Yes, you can use sour yogurt for Punjabi Kadhi. In fact, the sourness of the yogurt enhances the taste of the kadhi. However, make sure that the yogurt is not spoiled, as it can ruin the dish.

Q: Can I make Punjabi Kadhi without gram flour?

A: No, gram flour is an essential ingredient in Punjabi Kadhi. It acts as a thickener and gives a creamy texture to the curry. Without gram flour, the kadhi will be thin and watery.

Q: Can I use any other spices in Punjabi Kadhi?

A: Yes, you can add other spices like coriander powder, garam masala, or kasuri methi to enhance the flavor of Punjabi Kadhi. However, make sure not to overpower the taste of the yogurt.

Q: Can I freeze Punjabi Kadhi?

A: Yes, you can freeze Punjabi Kadhi for up to a month. However, the texture may change after thawing, and it may not taste as good as freshly made kadhi.

Q: What can I serve with Punjabi Kadhi?

A: Punjabi Kadhi is usually served with steamed rice or roti. You can also serve it with jeera rice, pulao, or naan.