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 c yogurt
4 tbsp chickpea flour
3 c of water
2 tbsp of oil
1/4 red onion
Pinch of hing
1 tbsp of ginger
1/2 of a jalapeño
1 tsp mustard seeds
1 tsp cumin seeds
2 cloves
4 dried red chilies broken
1/8 tsp fenugreek seeds
1 tsp red chili powder (or to taste)
1/2 tsp garam masala
1/4 tsp turmeric (depending on how deep you want the yellow color)
1 tsp of sugar
Salt to taste
Mix chickpea flour with yogurt and water beforehand and set aside
Add oil to a hot pan and cook onions until translucent
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.
Add yogurt mixture, salt, and sugar and simmer your kadhi for about 10 mins after boiling or until desired consistency is reached.