Mum’s Punjabi Kadhi

This delicious and popular Indian dish is made with yogurt, gram flour, and spices. This recipe easy to follow and will give you the perfect Punjabi Kadhi every time
Serves 6

Ingredients
3 brown onions, finely slices
oil of choice
¼ tsp asafoetida
8-10 fresh curry leaves, ripped
1 tsp cumin seeds
½ black mustard seeds
200g natural yoghurt
110g gram flour
1 tsp turmeric powder
chilli powder
3 red onions, finely sliced
4 garlic cloves, roughly chopped
salt
3 green chillies
handful fresh coriander, roughly chopped

Method
– Add 2-3 tbsp of oil to a hot pan. Add the asafoetida, fresh curry leaves, cumin seeds, and black mustard seeds. Let them sizzle for 30 seconds.

– Add the onions, stir through, and cook for 5 minutes until softened.

– In a large bowl, add the natural yoghurt, 50g gram flour, 1L of water, and whisk until smooth. Add the turmeric powder, 1 tsp chilli powder, and 2 tsp salt. Mix well.

– Pour the mixture into the pan, stir through, and bring it to a boil. Slit the belly of the green chillies and add them to the curry.

– Once the curry has thickened, reduce the heat to medium, add 250ml water, and cook for 20 minutes.

– Meanwhile, add 2-3 tbsp oil to another hot pan.

– In the large bowl, add the red onions, garlic, 60g gram flour, 1 tsp salt, ½ tsp chilli powder, a pinch of baking soda, and 2 tbsp of water. Mix well with your hands.

– Add 1 tbsp of pakora mixture to the hot oil and cook for 4-5 minutes until golden. Transfer to some kitchen roll to remove any excess oil. Repeat the process with the rest of the mixture.

– Transfer the curry to a large serving bowl. Add the pakora and garnish with fresh coriander.

Serve with piping hot basmati rice!