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Punjabi Inspired Kadhi [Chickpea-Free]

By Shivangi Rao
Course Entrees, Vegetarian Dishes

Ingredients
  

  • 1 cup full-fat European style yogurt I use Straus. Do not use reduced-fat or Greek yogurt.
  • 1/2 cup water
  • 1.5 tbsp arrowroot powder grain/legume-free thickening agent
  • 1 tbsp ghee
  • 1/4 yellow or red onion chopped finely
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 garlic clove grated
  • 1- inch ginger grated
  • 3 whole cloves
  • 2 bay leaves
  • 2 dried red chilies broken in half
  • 1/4 tsp black pepper
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1 tsp lemon juice
  • 1 tsp fenugreek leaves
  • Pinch of hing asafetida

Instructions
 

  • In a mixing bowl combine yogurt, water, and arrowroot powder. Stir in turmeric and set aside.
  • In a large pot on medium heat, add in ghee and let melt. Once melted add in mustard seeds and let them temper. Once popping of seeds slows down, add fenugreek seeds, cumin seeds, red chilies, bay leaves, cloves. Let them all temper in hot oil with mustard seeds.
  • Add in the chopped onion and sauté with spices until well browned and cooked.
  • Add in turmeric yogurt mixture and salt into a pot and let it cook on medium-high heat. Stir frequently for 10 minutes. It’ll turn more yellow as the turmeric cooks.
  • Once heated add in hing, red chili powder, fenugreek leaves, and lemon juice. Let cook for 5 more minutes.
  • Taste and adjust seasonings to taste.
  • Serve hot with cauliflower rice or white rice! Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!