Punjabi Yogurt Kadhi


For Yogurt Kadhi:

  • Yogurt – use full fat, any other yogurt will split and destroy the dish
  • 2 cups Yogurt
  • A slice of Lemon
  • ½ cup Besan – Ground Chickpea Flour
  • ½ tsp. Turmeric
  • 5 cups Water
  • 1 Medium Onion – minced fine
  • 1”piece Ginger – minced fine
  • 1 Green Chili – minced fine
  • 1 tsp. Cumin
  • ½ tsp. Mustard Seeds
  • ½ tsp. Fenugreek Seeds
  • 8 to 10 Curry Leaves
  • 14 Black Peppercorns
  • 1 Dried Red Chili
  • ¼ tsp. Chili Powder
  • 5 tbsp. Oil
  • Salt to taste

For Pakoras or Dumplings

  • 1 cup Besan – Ground Chickpea Flour
  • ½ Onion
  • 2 tbsp. Chopped Cilantro
  • ½ tsp. Chili
  • ¼ tsp. Turmeric
  • ¼ tsp. Cumin
  • ¼ tsp. Garam Masala
  • ¼ tsp. Carom Seeds
  • 1 ½ cups Water
  • 2 cups packed baby Spinach chopped
  • 2 cups oil
  • Salt to taste


Yogurt Kadhi – Sauce

  1. Mix Yogurt, Besan- Chickpea flour, Turmeric, Chili Powder, Lemon and Water
  2. You need to ensure that there are no lumps in the mixture, you can use a hand blender to mix thoroughly
  3. Cook the Yogurt mixture on medium heat in a wide pot
  4. Take a saucepan add oil
  5. Let the oil heat, to this add(in this order) the dried Red Chili, Curry Leaves, Mustard Seeds.
  6. When Mustard Seeds Pop, add Cumin seeds, Fenugreek Seeds and Black Peppercorns
  7. Let this simmer for a minute and then add Onion, Ginger and Green Chili
  8. Cook till Onions turn transparent
  9. Add the Onion Spice mixture to the cooking Yogurt Mix
  10. Add Salt to taste
  11. Cook on Medium heat, till Kadhi becomes slightly thicker

Pakoras – Dumplings

  1. Mix Besan – Chickpea Flour with Water
  2. You need to mix this very well to ensure all the lumps are out
  3. To this mixture add the spices, the Chili, Turmeric, Cumin, Garam Masala, Carom Seeds, Salt.
  4. Let this Mix sit for an hour
  5. Fold in the Onions, Cilantro and Spinach
  6. Heat the oil in a large Wok or Kadhai – heat the oil on high flame, once oil is hot, turn the flame down to medium.
  7. Use a tablespoon to spoon the Pakora mixture in oil
  8. The Pakoras have to be flipped once to ensure it is cooked evenly on both sides.
  9. Once Pakoras are a light brown color remove from oil and put on some paper towels, to soak any access oil out.
  10. Add the Pakoras to the Yogurt Kadi

Can be served with Rice, Roti, Nan or Tortillas

Punjabi Yogurt Kadhi