Make this simple Vegan Punjabi Kadhi using plant-based yogurt, a savory gram flour-based curry with crispy onion fritters; sure to leave you smacking your lips and wanting more!
Kadhi is the creamier cousin of a curry-based dish – yogurt-based curry or soup that is thickened with gram flour (besan) and seasoned with spices such as turmeric, mustard seeds, coriander seeds, and topped with fritters. Kadhi is a popular dish in Indian cuisine, especially in the northern regions called Vegan Punjabi Kadhi. It is often enjoyed during the summers due to the yogurt, for its cooling properties that can help us cool down in the hot weather. And, of course, it is tangy and refreshing.
Kadhi, or karhi, consists of a thick gravy or soup made with gram flour and yogurt, and often contains fritters called pakora, which are coated in gram flour batter, deep fried and soaked in the kadhi. This dish is often paired with cooked rice or roti. The main ingredient that gives kadhi its tangy flavor is sour curd. This tanginess of Vegan Punjabi Kadhi intensifies when cooked together with other spices.
Two Key Components of a Classic Vegan Punjabi Kadhi dish:
Pakodas or fritters
Pakoras or fritters made from a savory, spicy batter, and a velvety gram flour paste coated with aromatic spices. The sauce is used to submerge the pakoras, allowing them to absorb its flavorful goodness and improve both their texture and flavor. The pakodas are then either deep-fried or air fried/baked till crispy golden brown. Check out my Potato-Onion Fritters (Aloo Pyaz Pakoda) recipe to know how to make these fritters.
To further intensify the tangy flavor, some kadhi recipes call for adding ingredients like tamarind pulp, dry mango powder (amchur), or lemon juice. These ingredients balance the richness of the yogurt and give depth of flavor by providing acidity and tanginess to the dish.
A wide range of seasonal vegetables can be added to kadhi, making it a flexible dish that can be made to suit your personal preferences and availability. You can add these veggies to the Vegan Punjabi Kadhi raw, or you can sauté them briefly before combining them with the yogurt and besan mixture. They offer texture, color, and flavor changes to the food in addition to increasing its nutritional worth. Using seasonal veggies also guarantees availability and freshness while delivering a flavorful and satisfying dinner.
Some commonly used vegetables to make the fritters or additions to the Kadhi:
- Okra
- Eggplant
- Potatoes
- Cauliflower
- Bell peppers
- Spinach
- Tomatoes
- Onions
- Drumsticks (moringa pods)
- Fenugreek leaves
The Kadhi:
This sauce forms the base of the dish and contributes significantly to its flavor and texture. Yogurt is usually blended with gram flour (besan) and water to create a smooth consistency for the sauce. Then, depending on regional differences and personal preferences, this mixture is seasoned with a variety of spices such curry leaves, fenugreek seeds, mustard seeds, turmeric, and cumin. After that, the yogurt-based sauce is slowly cooked until it thickens, giving the flavors time to combine and take on a rich, sour flavor. Stirring the sauce frequently is essential to avoiding lumps and guaranteeing a smooth consistency. This stage of the recipe for Vegan Punjabi Kadhi lays the groundwork for the delicious kadhi, which goes well with roti or rice.
Ingredients and Substitutes for Vegan Punjabi Kadhi
Ingredients:
Yogurt Mix:
- Sour soy yogurt (or any other plant-based alternative)
- Water
- Chickpea flour or gram flour or Besan
- Ground turmeric powder
- Salt
- Coriander seeds (crushed)
- Red chili powder (optional)
Onion Bhaji/Pakoda:
- Red onions
- Chickpea flour or gram flour or Besan
- Carom seeds or Ajwain (crushed)
- Salt
- Oil for frying
Kadhi:
- Oil
- Cumin seeds
- Coriander seeds (crushed)
- Onion
- Green chilies (optional)
- Hing (Asafoetida)
Garnish:
- Fresh cilantro/coriander leaves
Final Tempering:
- Oil
- Fenugreek seeds
- Cumin seeds
- Asafoetida
- Coriander seeds (crushed)
- Kashmiri red chili powder
Substitutes:
- Sour soy yogurt: Any other plant-based yogurt such as almond or coconut yogurt.
- Chickpea flour or gram flour or Besan: Any of these can be used interchangeably.
- Carom seeds or Ajwain: Can be omitted if not available, or substituted with cumin seeds.
- Green chilies: Can be omitted if required.
- Asafoetida (Hing): This can be omitted if not available, but it adds a distinctive umami flavor.
- Kashmiri red chili powder: Can be substituted with regular chili powder, but adjust quantity for desired spiciness.
Method to make Vegan Punjabi Kadhi with fritters
Make the Bhajis:
- Suggestion: You start this process but fry the onion bhajis at the very end after the Kadhi is made.
- Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
- Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
- Heat oil in a deep frying pot.
- Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
- Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
- Once they are brown, take them out and let them drain on paper towels. Let them get crispy, and only then add them to the kadhi.
Making the Kadhi:
- Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps. Then add the water and whisk that in. This method ensures the least amount of lumps. Then, set it aside.
- In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
- Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
- Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil. Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.
Tempering for the Vegan Punjabi Kadhi and serve:
- Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
- Stir in red chili powder and asafoetida.
- Fry for a few seconds and switch off the heat/flame.
- Stir and immediately pour this tempering into the kadhi.
- Before serving, garnish with corriander, add the Bhajis/Pakodas and serve hot with roti, naan or basmati rice!
Some expert tips for making Vegan Punjabi Kadhi:
- Use Sour Yogurt: For the best flavor, use sour yogurt or yogurt that has been sitting for a while. The tanginess of the yogurt adds depth to the kadhi/
- Whisk Thoroughly: Make sure to whisk the yogurt and besan mixture thoroughly to avoid lumps. A smooth mixture ensures a creamy kadhi.
- Tempering: Pay attention to the tempering (tadka) process. Heating the spices in oil releases their flavors, enhancing the overall taste of the kadhi.
- Low Heat: Cook the kadhi on low to medium heat to prevent it from curdling. Stir occasionally to ensure it cooks evenly.
Check out my other yogurt-based recipes:
- Vegan Dahi Vada
- Vegan Yogurt Raita
- Buttermilk or Chaas – perfect summer-time drink
- Mango Lassi
Vegan Punjabi Kadhi – Yogurt Gravy with Fritter
Ingredients
For Yogurt mix:
- 1 cup sour soy yogurt or any other plant-based alternative
- 2 cups water
- ⅓ cup Chickpea flour or gram flour or Besan
- ½ teaspoon ground turmeric powder
- salt to taste
- 1 ½ tablespoon Coriander seeds crushed
- ½ teaspoon Red chili powder optional
For onion bhaji/pakoda
- 2-3 Red onions
- 3-4 tablespoon Chickpea flour or gram flour or besan
- ½ teaspoon Carom seeds or Ajwain crushed between your palms
- Salt to taste
- Oil for frying
For kadhi:
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 1 teaspoon coriander seeds crushed
- 1 Onion medium sized sliced thin
- 2 green chilies sliced optional
- 1 teaspoon Hing/Asofoetida
For final tempering:
- 1 tablespoon Oil
- ½ teaspoons Fenugreek seeds
- 1 teaspoon Cumin seeds
- ½ teaspoon Asafoetida
- 1 teaspoon Coriander seeds crushed
- 1 tsp Kashmiri red chili powder
Garnish
- 1/4 cup Fresh cilantro/coriander leaves
Instructions
Make the Bhajis:
- I suggest you start this process but fry the onion bhajis at the very end after the Kadhi is made.
- Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
- Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
- Heat oil in a deep frying pot.
- Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
- Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
- Once they are brown, take them out and let them drain on paper towels.
Making the Kadhi:
- Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps.
- Then add the water and whisk that in. THis method ensures the least amount of lumps. Then, set it aside.
- In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
- Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
- Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil.
- Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.
Tempering and Serve
- Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
- Stir in red chili powder and asafoetida.
- Fry for a few seconds and switch off the heat/flame.
- Stir and immediately pour this tempering into the kadhi.
- Before serving, add the Bhajis/Pakodas and serve hot with roti, naan or basmati rice!
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