9 Delicious recipes of Punjab Kadi to Try at Home in two minutes

Mix Gram Flour (Besan) and Yogurt: In a bowl, whisk together gram flour (besan) and yogurt until smooth. Ensure there are no lumps in the mixture.

Temper the Kadi: Heat oil or ghee in a deep pan or kadai. Add mustard seeds, cumin seeds, fenugreek seeds, and dried red chilies. Let them sizzle and release their flavors.

Add Aromatic Spices: Add asafoetida (hing), curry leaves, and whole spices like cloves, cinnamon, and bay leaves to the tempered oil. Sauté them for a few seconds until aromatic.

Pour in the Yogurt Mixture: Carefully pour the gram flour and yogurt mixture into the pan. Stir continuously to prevent lumps from forming.

Season and Spice the Kadi: Add salt, turmeric powder, red chili powder, and any other desired spices like coriander powder or garam masala. Adjust the spice level to your preference.

Simmer the Kadi: Bring the mixture to a gentle boil while stirring occasionally. Reduce the heat and let the kadi simmer for around 20-30 minutes, allowing the flavors to meld together and the kadi to thicken.

Prepare the Tempering (Tadka): In a separate small pan, heat oil or ghee. Add cumin seeds, mustard seeds, dried red chilies, and a pinch of asafoetida. Let them sizzle and release their flavors.

Add Tempering to the Kadi: Pour the prepared tempering over the simmering kadi and stir well. The tempering adds an extra burst of flavor to the dish.

Garnish and Serve: Garnish the kadi with freshly chopped coriander leaves. Serve it hot with steamed rice or chapati for a delightful Punjabi meal.