Punjabi Kadhi

Okay, are you even Punjabi if you aren't obsessed with kadhi? Punjabi or not, you're going to love this delicious yogurt-based curry. It's spicy, tangy, and oh-so comforting.

I love kadhi, and as with most of my recipes, I wanted to make a no-fuss version that is quick and easy. This simple version takes under 20 minutes to put together and is absolutely delicious.





  1. 1 c yogurt

  2. 4 tbsp chickpea flour

  3. 3 c of water

  4. 2 tbsp of oil

  5. 1/4 red onion

  6. Pinch of hing

  7. 1 tbsp of ginger

  8. 1/2 of a jalapeño

  9. 1 tsp mustard seeds

  10. 1 tsp cumin seeds

  11. 2 cloves

  12. 4 dried red chilies broken

  13. 1/8 tsp fenugreek seeds

  14. 1 tsp red chili powder (or to taste)

  15. 1/2 tsp garam masala

  16. 1/4 tsp turmeric (depending on how deep you want the yellow color)

  17. 1 tsp of sugar

  18. Salt to taste




  1. Mix chickpea flour with yogurt and water beforehand and set aside

  2. Add oil to a hot pan and cook onions until translucent

  3. Temper the following spices in this order: mustard seeds, fenugreek seeds, cumin, hing, dried red chili, ginger, jalapeño, turmeric, garam masala, and red chili powder in this order. Cook each for just a few seconds before moving onto the next.

  4. Add yogurt mixture, salt, and sugar and simmer your kadhi for about 10 mins after boiling or until desired consistency is reached.

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