Monday, 17 July 2017

Punjabi Kadhi

...another Punjabi wholesomeness for today -- Punjabi kadhi. Kadhi is a spicy thick gravy with addition of besan (chickpea flour) and a sour yoghurt. Pakoras, deep-fried vegetables, are often added as well. It is best enjoyed with chawal (rice), roti (bread) or naan (oven-baked flat bread) and paneer (cottage cheese). Give it a try, you will enjoy! The recipe is from Tarla Dalal's book 'Punjabi Khana'.
 ❂ 1 1/2 cups fresh dahi (natural yoghurt) ❂ 1 tbsp besan (Bengal gram flour) ❂ 1 tbsp oil ❂ 1 tsp jeera (cumin seeds) ❂ a pinch of hing (asafoetida) ❂ 5 kadi patta (curry leaves) ❂ 1/4 cup sliced onions ❂ 2 cloves garlic, finely chopped ❂ 1/4 tsp haldi (turmeric powder) ❂ salt to taste

1. Whist the dahi and besan in a bowl till smooth. Keep aside.
2. For the tempering, heat the oil in a pan, add the jeera.
3. When they crackle, add the asafoetida, curry leaves, onions and garlic and saute for 5 minutes.
4. Add the curds-besan mixture, turmeric powder, salt and 1 1/2 cups of water*. Simmer on a low flame till the kadhi thickens. Serve hot.

* i added less water than indicated in the recipe, a little less than 200 ml

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