Wholesome Punjabi Masala Veggie Kadhi Recipe

About this recipe

Wholesome Punjabi Masala Veggie Kadhi is a comforting and flavorful dish that combines the rich tanginess of yogurt-based curry with soft, spiced dumplings made from chickpea flour. The dish is infused with aromatic spices and tempered with mustard seeds, cumin, and curry leaves, offering a perfect balance of flavors. Ideal for breakfast, this dish pairs beautifully with steamed rice or roti, making it a delightful meal for the whole family. The medium spice level ensures it is enjoyable for all, while the nutrient-rich ingredients provide balanced energy for an active lifestyle.

Ingredients

• - Besan
• medium Chilli Green Long
• 200 ml Ghee
• 100 g Coriander Leaves
• 500 ml Buttermilk
• 1 kg Rice
• - Sweet Magic Dahi
• 50 g Asafoetida Powder
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. In a mixing bowl, whisk together yogurt, chickpea flour, turmeric, red chili powder, and salt until smooth. Gradually add buttermilk to create a lump-free batter.
2. 2. Heat ghee or vegetable oil in a large pan. Add cumin seeds, mustard seeds, curry leaves, green chili, and asafoetida, and sauté until aromatic.
3. 3. Pour the yogurt mixture into the tempered spices and stir continuously to prevent curdling. Cook on medium heat for 10-15 minutes until the kadhi thickens slightly.
4. 4. In a separate bowl, mix chickpea flour with water, a pinch of salt, and garam masala to make a thick batter. Shape small dumplings and gently drop them into the simmering kadhi.
5. 5. Allow the dumplings to cook in the kadhi for 5-7 minutes, ensuring they are cooked through and absorb the flavors.
6. 6. Garnish the kadhi with freshly chopped coriander and serve hot with steamed rice or roti.