Kadhi is yoghurt and chickpea flour-based gravy popular across India. The kadhi preparation varies from state to state – each state adding its own special touch to the yoghurt curry. My kadhi here is loosely based on the Punjabi kadhi recipe shared by a friend from that region; however, I have made some tweaks to my friend’s recipe, and is a much-loved dish at home.
Ingredients
For the pakoda/ fritters:
- Spinach (I used baby spinach, use just about any variant of your choice)- 2 cups of chopped spinach tightly packed
- Onions (large) – 2, finely chopped
- Green chillies – 2, finely chopped
- Garlic-ginger paste – ½ tspn
- Gram flour/ chickpea flour/ besan – ½ cup
- Chilli powder – ½ tspn
- Turmeric powder -1 pinch
- Garam masala – 1 tspn
- Chaat masala – ½ tspn
- Water – 1/4 cup, just to bind
- Oil- 2 cups for deep frying
- Salt – To taste
For the kadhi/ curry:
- Yoghurt – 1 large bowl
- Gram flour/ besan – 2 heaped tblspns
- Onion – 1, thinly sliced
- Cinnamon – 1 stick
- Cloves – 2
- Turmeric powder – 1/4 tspn
- Chilli powder – 1/2 tspn
- Mustard seeds – 1/2 tspn
- Fenugreek seeds – 1/4 tspn
- Asafoetida – 1 pinch
- Dried red chillies – 2
- Garlic – 5 cloves, chopped finely
- Ginger – ½ inch piece peeled and finely chopped
- Ghee/ oil – 1/2 tblspn
- Salt – To taste
Directions
For the pakoda/ fritters:
- In a large bowl, combine the ingredients under the ‘For the pakoda/ fritters’ except water.
- Sprinkle little water slowly as you bind the mixture. Ensure you do not add to much water and make the mixture too batter-like.
- Once done, let it rest for about 5 minutes.
- Heat oil in a skillet.
- Make little balls of the resting fritter/pakoda mixture and carefully drop them into the hot oil.
- Allow them to fry and cook the mixture completely.
- Turn the sides occasionally to allow even frying.
- Remove the fried pieces from oil and place them on kitchen towels to absorb excess oil.
- Keep aside.
For the kadhi/ gravy:
- In a large bowl, beat the yoghurt till smooth.
- Add the gram flour and mix well.
- Combine the two well and ensure no lumps are formed. Keep aside.
- Heat ghee/ oil in a skillet; add the cinnamon sticks and cloves.
- Sauté till it releases aroma. Then add the mustard seeds, and let it splutter. Add the fenugreek seeds and sauté for a few seconds.
- Toss in the dried red chillies and asafoetida. Allow the red chillies to brown a little.
- Once done, add the garlic and ginger pieces.
- Sauté them till fragrant and then add the onion slices, cook till it turns translucent.
- Pour the gram flour and yoghurt mixture slowly into the skillet.
- Add salt, red chilli powder and turmeric powder, and mix well.
- Bring the mixture to boil.
- Once it boils, simmer the kadhi for about 20 minutes till it thickens.
- If you find the kadhi too thick for your liking, just add a little water till the desired consistency is achieved.
- Turn the stove off and drop the deep-fried spinach pakoda/ fritters that you prepared earlier into the kadhi.
- Reserve some while serving the kadhi for those who prefer the pakoda with a slight crunch.
- Serve hot with steamed rice or flat breads.
