Prep time
15 minutes
Cook time
25 minutes
Servings
4
Function
Manual
What You'll Need
Punjabi Kadhi
A traditional North Indian curd-based curry thickened with besan and topped with golden pakoras. Tangy, spiced, and perfect with steamed rice.
Ingredients :
For Kadhi Base:
1. 1 cup sour curd
2. 2 tbsp besan (gram flour)
3. 2½ cups water
4. 1 tsp ginger (grated)
5. ½ tsp turmeric powder
6. Salt to taste
For Tempering:
7. 1 tbsp oil or ghee
8. ½ tsp mustard seeds
9. ½ tsp cumin seeds
10. 1 pinch hing (asafoetida)
11. 1 dried red chilli
12. 6–8 curry leaves
For Pakoras (optional):
13. ½ cup sliced onions
14. ½ cup besan
15. ¼ tsp ajwain (carom seeds)
16. Salt and red chilli powder to taste
17. Water as needed and oil for frying
Procedure :
1. Mix curd, besan, water, turmeric, salt, and ginger into a smooth kadhi mixture.
2. Add this mixture to the MultiCook. Close the lid and select Manual → 10 minutes on Low Pressure.
3. Once done, let pressure release naturally. Open the lid and stir well.
4. In a small pan, heat ghee. Add mustard seeds, cumin seeds, hing, red chilli, and curry leaves.
5. Once they splutter, pour the tempering into the kadhi and stir gently.
6. For pakoras: mix all pakora ingredients with little water to form a thick batter. (Optional)
7. In a deep kadai, add oil, and deep-fry small portions of pakoras until golden brown. Drain on paper towel. (Optional)
8. Drop the pakoras into the hot kadhi just before serving or keep them separate for crunch. (Optional)
9. Garnish with coriander or a drizzle of tempered ghee.
10. Serve hot with steamed rice, jeera rice, or khichdi.
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