Punjabi Methi Kadhi Recipe
Description:
Traditional Punjabi Kadhi is a beloved dish in North India, enjoyed in households across the region. This variation features fenugreek (methi), which not only adds a unique flavor but also enhances the dish’s nutritional profile. With its comforting and rich taste, this Punjabi Methi Kadhi pairs perfectly with a variety of accompaniments, making it an ideal addition to your everyday meal.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Curd | 1 cup |
| Gram flour | 1/4 cup |
| Turmeric powder | 1/2 tsp |
| Coriander powder | 1 tsp |
| Red chili powder | 1/4 tsp |
| Salt | According to taste |
| For Tempering | |
| Fenugreek (methi), washed and chopped | 100 grams |
| Onion, thinly sliced | 1 |
| Cumin seeds | 1/4 tsp |
| Mustard seeds | 1/4 tsp |
| Dry red chilies | 2 |
| Ghee | 1-1/2 tbsp |
Preparation Time:
10 minutes
Cooking Time:
30 minutes
Instructions:
-
Prepare the Kadhi Mixture:
- In a saucepan, combine the curd, gram flour, turmeric powder, coriander powder, red chili powder, and salt. Mix thoroughly until smooth.
- Gradually add 2 cups of water to this mixture, whisking continuously to prevent any lumps from forming. Ensure the consistency is smooth and well-combined.
- Place the saucepan on the stove over medium heat and bring the mixture to a boil. Stir occasionally to ensure the kadhi doesn’t stick to the bottom of the pan.
- Once the kadhi reaches a boil, lower the flame and let it simmer for 6-8 minutes, allowing the flavors to blend together.
-
Prepare the Tempering (Tadka):
- In a separate tempering pan, heat 1-1/2 tablespoons of ghee over medium heat.
- Add the cumin seeds and mustard seeds to the ghee. Let them crackle and release their aroma.
- Once the seeds crackle, add the dried red chilies and cook for about 30 seconds to infuse the ghee with their smoky flavor.
- Turn off the heat and set the tempering aside.
-
Cook the Fenugreek and Onion Mixture:
- In the same pan, heat a little ghee if necessary and add the sliced onion. Cook until the onion becomes soft and translucent.
- Add the chopped fenugreek to the onions and cook together until the fenugreek softens and releases its aroma.
- Once done, remove from the heat and set the onion-fenugreek mixture aside.
-
Combine and Simmer:
- Add the prepared onion and fenugreek mixture into the kadhi, stirring well to incorporate the flavors. Let it cook together for an additional 5-7 minutes, allowing the ingredients to meld.
- Finally, pour the prepared tadka (tempering) over the kadhi and stir gently.
-
Serve:
- Turn off the heat and your Punjabi Methi Kadhi is ready to serve.
- For an authentic meal, pair it with Bhindi Masala (okra stir fry) and Phulkas (Indian flatbreads) for a wholesome and satisfying lunch.
Enjoy the rich, flavorful taste of this nutritious Punjabi Methi Kadhi, a perfect addition to any meal, and a must-try dish for anyone fond of traditional North Indian flavors!
