Punjabi Kadhi

20 mins
Serves 1
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Directions

  1. 1Make a smooth mixture of curd, besan and spices. Add water and mix until there are no lumps.
  2. 2Make a smooth mixture of curd, besan and spices. Add water and mix until there are no lumps.
  3. 3Make a smooth mixture of curd, besan and spices. Add water and mix until there are no lumps.
  4. 4In a pan, add ghee and then add curry leaves, mustard, hing, peppercorns, dried red chillies, green chillies, methi seeds and jeera
  5. 5In a pan, add ghee and then add curry leaves, mustard, hing, peppercorns, dried red chillies, green chillies, methi seeds and jeera
  6. 6In a pan, add ghee and then add curry leaves, mustard, hing, peppercorns, dried red chillies, green chillies, methi seeds and jeera
  7. 7Sauté for 2 mins and add onion. Cook for 3-4 mins and then add spinach along with boiled soya chunks
  8. 8Sauté for 2 mins and add onion. Cook for 3-4 mins and then add spinach along with boiled soya chunks
  9. 9Sauté for 2 mins and add onion. Cook for 3-4 mins and then add spinach along with boiled soya chunks
  10. 10Sauté for 3-4 minutes and add the besan mixture.
  11. 11Sauté for 3-4 minutes and add the besan mixture.
  12. 12Sauté for 3-4 minutes and add the besan mixture.
  13. 13Cover and cook for 4-5 mins and add the ginger garlic paste along with jaggery powder.
  14. 14Cover and cook for 4-5 mins and add the ginger garlic paste along with jaggery powder.
  15. 15Cover and cook for 4-5 mins and add the ginger garlic paste along with jaggery powder.
  16. 16Cover and cook again for 15 mins on low flame until the curry thickens.
  17. 17Cover and cook again for 15 mins on low flame until the curry thickens.
  18. 18Cover and cook again for 15 mins on low flame until the curry thickens.
  19. 19Garnish with coriander and serve with steaming hot basmati rice!
  20. 20Garnish with coriander and serve with steaming hot basmati rice!
  21. 21Garnish with coriander and serve with steaming hot basmati rice!

Ingredients

  • 6 tbsp Besan
  • 6 tbsp Besan
  • 6 tbsp Besan
  • 1 cup Greek Yogurt/Amul High Protein Curd
  • 1 cup Greek Yogurt/Amul High Protein Curd
  • 1 cup Greek Yogurt/Amul High Protein Curd
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 1 tsp Red chilli powder
  • 1 tsp Haldi
  • 1 tsp Haldi
  • 1 tsp Haldi
  • 7 cups Water
  • 7 cups Water
  • 7 cups Water
  • 1.5 tsp Ghee
  • 1.5 tsp Ghee
  • 1.5 tsp Ghee
  • 6 7 Curry leaves
  • 6 7 Curry leaves
  • 6 7 Curry leaves
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 1 tsp Mustard seeds
  • 0.5 tsp Methi seeds
  • 0.5 tsp Methi seeds
  • 0.5 tsp Methi seeds
  • 2 3 Peppercorns
  • 2 3 Peppercorns
  • 2 3 Peppercorns
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 pinch Hing
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 1 tsp Jeera
  • 2 Dried red chillies
  • 2 Dried red chillies
  • 2 Dried red chillies
  • 2 Green chillies
  • 2 Green chillies
  • 2 Green chillies
  • 1 medium Onion
  • 1 medium Onion
  • 1 medium Onion
  • 30 g Soya Chunks
  • 30 g Soya Chunks
  • 30 g Soya Chunks
  • 1 cup Chopped Spinach
  • 1 cup Chopped Spinach
  • 1 cup Chopped Spinach
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Ginger Garlic Paste
  • 0.5 tbsp Jaggery powder
  • 0.5 tbsp Jaggery powder
  • 0.5 tbsp Jaggery powder
  • 1 handful Coriander
  • 1 handful Coriander
  • 1 handful Coriander

Equipment

panbowlwhisk