Punjabi kadhi
Buttermilk curry with pakora koftas
Thick buttermilk kadhi with vegetable pakora koftas
IndianA thick, tangy Punjabi kadhi of sour buttermilk and gram flour, simmered slowly for half an hour and tempered with ghee, cumin and fenugreek seeds, then filled with crisp koftas of gram flour, potato, peas and vegetables. Frying the koftas twice, and pressing them in between, makes them light. Serve hot with the paratha of your choice.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the kadhi
- 5 ¼ cups thick sour buttermilk5 cups
- 1 ¾ oz gram flour (besan)½ cup
- 5 green chilliesslit
- 1 tsp ginger paste
- ½ tsp garlic paste
- ½ tsp red chilli powder
- ¼ tsp ground turmeric
- 1 ½ tsp saltor to taste
For the tempering
- 2 tbsp ghee
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 1 pinch asafoetida (hing)
For the koftas
- 7 oz gram flour (besan)2 cups
- 2 potatoesfinely chopped
- 5 ½ oz shelled peas1 cup, crushed
- 1 carrotfinely chopped
- 1 onionfinely chopped
- 1 tomatochopped
- ½ tsp ginger paste
- 1 tsp chilli paste
- 1 tbsp fresh corianderchopped
- ½ tsp red chilli powder
- 1 pinch ground turmeric
- ¾ cup waterabout
- 1 tbsp oilhot
- 1 tsp saltor to taste
To garnish
- 2 tbsp fresh coriander (optional)chopped
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Method
0/10 doneStep 1: Whisk 5 ¼ cups thick sour buttermilk, 1 ¾ oz gram flour (besan), 5 green chillies, 1 tsp ginger paste, ½ tsp garlic paste, ½ tsp red chilli powder, ¼ tsp ground turmeric and 1 ½ tsp salt in a saucepan until smooth.
Step 2: Simmer over a medium heat for 30 minutes, stirring continuously so it doesn't split or catch.
30 minStep 3: In a small saucepan, heat 2 tbsp ghee and add ½ tsp cumin seeds, ½ tsp fenugreek seeds and 1 pinch asafoetida (hing).
1 minStep 4: Pour the tempered ghee into the kadhi and let it boil until fairly thick.
5 minStep 5: For the koftas, mix 7 oz gram flour (besan), 2 potatoes, 5 ½ oz shelled peas, 1 carrot, 1 onion, 1 tomato, ½ tsp ginger paste, 1 tsp chilli paste, 1 tbsp fresh coriander, ½ tsp red chilli powder, 1 pinch ground turmeric, 1 tsp dried pomegranate seed powder (anardana) and 1 tsp salt. Add ¾ cup water to make a thick batter.
Step 6: Pour 1 tbsp oil on top of the batter and mix well; it makes the koftas lighter.
Step 7: Heat oil for deep frying and drop in round balls of batter. Half fry them until pale gold, then lift them out.
5 minStep 8: Press each one a little between your palms and fry the koftas again until golden brown.
6 minStep 9: Add the koftas to the kadhi and let it boil for 10 minutes.
10 minStep 10: Garnish with 2 tbsp fresh coriander and serve hot with the paratha of your choice.
Nutrition per serving
- Calories
- 400 kcal
- Protein
- 14 g
- Carbs
- 40 g
- Fat
- 20 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does punjabi kadhi take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of thick sour buttermilk?
- Milk with lemon juice or white vinegar: 1 tbsp per 240ml (1 cup) milk, left for 5 minutes.
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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