Punjabi Kadhi Pakora is a traditional North Indian and Punjabi curry made with gram flour and yogurt, slowly simmered with aromatic spices until thick and creamy. The curry is enriched with potatoes and fresh fenugreek for added flavor, then finished with crispy pakoras and a fragrant ghee tempering of garlic and dried red chillies. Cooking the kadhi slowly over low heat allows the flavors to develop deeply, creating a comforting dish that pairs beautifully with steamed rice, roti, or naan.
- Serves: 6 People
- Prep Time: 25 minutes
- Cooking: 120 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 2 cups Gram flour (besan)
- 1 cup Plain yogurt
- 3 pints Water
- 2 whole Onions, finely chopped
- 2 tablespoons Fresh ginger, chopped
- 6 cloves Garlic, chopped
- 3 whole Green chillies, chopped
- 2 whole Potatoes, peeled and diced
- 3 tablespoons Cooking oil
- 1 teaspoon Salt
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Ajwain seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Coriander seeds
- 2 whole Black cardamom pods
- 3 whole Green cardamom pods
- 10 whole Curry leaves
- 2 tablespoons Turmeric powder
- 1 cup Fresh fenugreek leaves
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
- 1 cup Pakoras (gram flour fritters)
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Ghee
- 3 whole Dried Kashmiri red chillies, crushed
- 1 teaspoon Red chilli powder
For Dressing
Nutritional Information
-
Calories
360 kcal -
Fat
14 g -
Carbohydrates
42 g -
Protein
15 g -
Fiber
8 g -
Sugar
6 g -
Sodium
620 mg
Procedure
-
10 minutesMark As Complete
Prepare the Kadhi Base
In a large bowl combine gram flour and plain yogurt and whisk until smooth with no lumps remaining. Gradually add water while whisking continuously to create a thin batter that will form the base of the kadhi. Mix thoroughly using a whisk so the mixture becomes smooth and well combined before setting it aside.
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10 minutesMark As Complete
Prepare the Aromatics
Finely chop the onions and place them aside. Chop the ginger, garlic, and green chillies together into a coarse mixture so their flavors distribute evenly through the curry. Peel the potatoes, cut them into small chunks, and soak them in cold water to prevent discoloration while preparing the tempering.
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5 minutesMark As Complete
Cook the Tempering
Heat oil in a large cooking pot over medium heat. Add cumin seeds, mustard seeds, fennel seeds, fenugreek seeds, coriander seeds, and ajwain seeds and allow them to crackle until aromatic. Add black cardamom, green cardamom, and curry leaves, then stir briefly before adding the chopped ginger, garlic, and green chillies.
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10 minutesMark As Complete
Cook the Onions and Potatoes
Add the chopped onions to the pot and cook them until they soften and begin to lightly brown. Stir in salt and asafoetida, allowing the mixture to cook until the onions release their natural oils. Add turmeric powder and diced potatoes and cook for a few minutes so the potatoes absorb the aromatic spices.
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90 minutesMark As Complete
Simmer the Kadhi
Pour the prepared gram flour and yogurt mixture into the pot and stir continuously to prevent lumps forming. Add fresh fenugreek leaves and crushed dried fenugreek leaves and adjust the water if needed to achieve a curry consistency. Bring the mixture to a boil, then reduce the heat and simmer gently while stirring occasionally so the kadhi slowly thickens and develops deep flavor.
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5 minutesMark As Complete
Add Pakoras and Garnish
Once the kadhi becomes thick and creamy after long simmering, add the prepared pakoras into the curry so they absorb the flavorful gravy. Stir gently and garnish with chopped fresh coriander to give the dish a fresh finish before preparing the final tempering.
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5 minutesMark As Complete
Prepare the Final Tempering
Heat ghee in a small pan until melted and hot. Add crushed dried Kashmiri red chillies, cumin seeds, chopped garlic, and a pinch of red chilli powder and allow the spices to sizzle briefly to release their aroma. Pour this hot tempering over the kadhi just before serving to add extra richness and spice.
