Punjabi Style Boondi Kadhi Recipe
A classic comfort food from the vibrant kitchens of Punjab, Punjabi Style Boondi Kadhi is a tangy, spiced yogurt-based dish made rich with gram flour (besan) and infused with aromatic spices. Served best with phulka, bhindi masala, and jeera rice, this flavorful kadhi offers a soothing balance of creaminess and spice, making it a perfect side dish for lunch or dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Yogurt (dahi) | 1 ½ cups |
| Gram flour (besan) | 4 tbsp |
| Green chili paste | 1 tsp |
| Ginger-garlic paste | 1 tsp |
| Red chili powder | ½ tbsp |
| Turmeric powder | ¼ tsp |
| Salt | To taste |
| Ghee | 2 tbsp |
| Cloves (laung) | 5 whole |
| Black peppercorns | 5 whole, crushed |
| Cumin seeds (jeera) | 1 tsp |
| Fenugreek seeds (methi dana) | 1 tbsp, soaked overnight in water |
| Asafoetida (hing) | A pinch |
| Boondi | 1 cup |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 5
Cuisine: Punjabi
Course: Side Dish
Diet: Vegetarian
Instructions
-
Prepare the yogurt mixture:
Begin by whisking the yogurt (dahi) in a large mixing bowl until smooth. Add gram flour (besan), red chili powder, turmeric powder, and salt. Mix well until there are no lumps and the mixture is smooth and uniform. This step is crucial to achieve the desired creamy consistency of the kadhi. -
-
Tempering the spices:
Heat ghee in a pan or kadhai over medium heat. Once the ghee is hot, add the cloves, crushed black pepper, cumin seeds, and fenugreek seeds. Allow these spices to sizzle for about 1 minute, infusing the ghee with their rich, aromatic flavors. -
Cooking the mixture:
Now, add the yogurt and gram flour mixture to the pan. Stir it continuously to prevent any lumps from forming. Once combined, add water according to your desired consistency. Let the kadhi simmer for about 15 to 20 minutes, stirring occasionally, until the gravy thickens and the flavors meld together. -
Final touches:
Once the kadhi has cooked to your liking, turn off the heat. Add boondi to the kadhi and give it a gentle stir. The boondi will soak up the flavors of the kadhi, adding texture and richness to the dish. -
Garnishing and serving:
Garnish the kadhi with a sprinkle of freshly chopped green coriander. Serve hot with bhindi masala, phulka, and jeera rice for a wholesome, satisfying meal.
Serving Suggestions
Punjabi Style Boondi Kadhi pairs exceptionally well with jeera rice and phulka (soft Indian flatbreads), making it a hearty and fulfilling side dish. You can also serve it alongside vegetable curries or dal for a traditional Punjabi meal. The mildly spiced yogurt gravy with crunchy boondi will surely be a crowd-pleaser at any table.
Tips and Variations
- Adjusting spice levels: If you prefer a milder kadhi, reduce the quantity of green chili paste and red chili powder. You can also increase the ginger-garlic paste to add a more fragrant base to the dish.
- Boondi substitution: If you can’t find ready-made boondi, you can easily make them at home using a boondi maker or by dropping small droplets of besan batter into hot oil. Alternatively, you can use fried onion or crispy chickpea flour fritters as a topping.
- Kadhi consistency: For a thicker kadhi, reduce the water used during cooking. For a more soup-like consistency, add a little more water, keeping in mind that the boondi will soak up some liquid.
This Punjabi Style Boondi Kadhi offers a delightful balance of tangy yogurt, nutty gram flour, and aromatic spices, making it a cherished recipe in Punjabi cuisine. Perfect for family dinners, festive occasions, or a comforting weeknight meal, it brings a taste of Punjab to your table with every bite.
