Punjabi Bhindi Kadhi Recipe
Punjabi Bhindi Kadhi is a traditional and flavorful dish that brings together the rich, creamy texture of kadhi (yogurt-based curry) and the crispiness of okra (bhindi). This recipe is simple yet delicious and makes for a perfect meal when paired with steamed rice, phulka, and a side of potato-spinach vegetable. It’s a wonderful addition to your weeknight dinners and is sure to delight the taste buds of anyone who loves authentic Punjabi cuisine.
Ingredients:
| Ingredients | Quantity |
|---|---|
| Bhindi (Okra) | 15, cut in halves |
| Oil | 2 tbsp |
| Curd (Yogurt) | 1 cup |
| Besan (Gram Flour) | 2 tbsp |
| Turmeric Powder | 1/2 tsp |
| Coriander Powder | 1 tsp |
| Red Chili Powder | 1/4 tsp |
| Salt | To taste |
| Cumin Seeds (Jeera) | 1/4 tsp |
| Dry Red Chilies | 2 whole |
| Cinnamon Stick | 1-inch piece |
| Ghee | 1-1/2 tbsp |
Preparation Time:
- 15 minutes
Cooking Time:
- 30 minutes
Total Time:
- 45 minutes
Servings:
- 4 servings
Cuisine:
- Punjabi
Course:
- Dinner
Diet:
- Vegetarian
Instructions:
-
Prepare the Kadhi Mixture:
- In a saucepan, combine curd (yogurt), besan (gram flour), turmeric powder, coriander powder, red chili powder, and salt. Stir well until the mixture is smooth and free from lumps.
- Gradually add 2 cups of water and stir again to achieve a consistent mixture.
- Place the saucepan on medium heat and bring the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer.
-
-
Fry the Bhindi (Okra):
- While the kadhi is simmering, heat 2 tbsp of oil in a separate pan.
- Add the bhindi (okra) along with a pinch of salt. Stir occasionally and cook the bhindi until it becomes tender and slightly crispy.
- Once the okra is cooked, remove it from the pan and set it aside.
-
Prepare the Tadka (Tempering):
- In another small saucepan, heat 1-1/2 tbsp ghee.
- Add cumin seeds (jeera), cinnamon stick, and 2 dry red chilies. Let the spices sizzle and the cumin seeds crackle.
- Turn off the heat once the spices have released their aroma.
-
Combine the Bhindi and Tadka into Kadhi:
- Add the fried bhindi and the tadka into the simmering kadhi.
- Stir gently to combine all the ingredients, ensuring the okra is well-coated with the curry.
- Let the kadhi cook for an additional 5 to 7 minutes on low heat to allow the flavors to meld.
-
Serve:
- Once done, turn off the heat and your Punjabi Bhindi Kadhi is ready to serve!
- Serve it hot with steamed rice, a side of aloo-palak (potato-spinach) vegetable, and soft phulkas for a wholesome, satisfying meal.
Tips and Variations:
- Bhindi Crispy: To achieve extra crispiness, ensure the okra is dry before frying. You can even sauté it in batches to prevent overcrowding in the pan.
- Vegan Option: Replace ghee with oil and curd with plant-based yogurt to make it vegan.
- Adjust Spices: You can adjust the amount of red chili powder and coriander powder based on your spice preference.
This Punjabi Bhindi Kadhi is the perfect dish to enjoy the combination of tangy, spicy, and crispy textures, making it an irresistible treat for any meal.
