This popular Kadhi recipe (with pakoras) features a yogurt-based curry from Pakistan. To prepare this vegetarian and gluten-free dish, make a sauce with soured yogurt and an aromatic blend of spices. Simmer and thicken the sauce with besan (gram flour) to create a smooth, creamy, tangy curry.
Add fried fritters, known as pakoras, to the kadhi, making them soft and plump. Temper whole spices to finish the dish, and enjoy it best with plain basmati rice.
This unique kadhi recipe, packed with protein and flavor, is popular for meatless Mondays. Try aloo palak, Hyderabadi bagara baingan, or acorn squash curry for more vegetarian recipes like this.
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Why you'll love this kadhi recipe
- A unique recipe—This recipe has a distinctive flavor and consistency that your whole family will love—even meat lovers!
- An authentic Punjabi recipe—If you want to taste authentic Pakistani food, this recipe is for you. Most South Asian households have their variation of this classic comfort food.
- Great way to use yogurt—This is the perfect recipe for finishing that sour yogurt in your fridge.
Ingredients for the Kadhi recipe
- Pakoras—The best part of kadhi is the fried fritters, known as pakoras, added to the cooked yogurt sauce. Follow the linked recipe minus the potatoes to use in your kadhi recipe.
- Yogurt—This recipe calls for full-fat plain yogurt for a creamy, velvety texture.
- Gram flour - Known as besan, South Asian gram flour is made with split Bengal gram.
- Vinegar—Adding a tablespoon of white distilled vinegar at the end will help achieve the perfect sour taste.
- Whole spices—cumin seeds, mustard seeds, whole red chilies, and curry leaves are tempered and added at the end for a delicious aromatic finish.
- Onion - I like to add half of a sliced onion to my curry for added flavor.
- Cooking oil - Use a neutral cooking oil like canola, sunflower, or avocado for this kadhi recipe.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
- Use mustard oil—Mustard oil adds a more authentic flavor to the kadhi.
- Add fenugreek seeds, commonly known as methi, which add a nice layer of aroma to this recipe.
- Substitute the vinegar - If you don't have vinegar on hand, squeeze half a lemon or add a teaspoon of amchur powder at the end for a sour taste.
- Add green chilies - If you want a spicier kadhi, blend 1-2 serrano chilies with the yogurt, gram flour, and other ingredients.
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How to cook this kadhi recipe
- First step - Whisk the gram flour, spice powders, and yogurt to make a smooth paste.
- Second step - Add this mixture, along with the water, garlic, and ginger, to a blender and give it one or two pulses to mix to a smooth consistency. Add this blend to a cooking pot along with the sliced onion and bring to a boil.
- Third step—Due to the addition of the gram flour, the kadhi will foam for the first 15-20 minutes of cooking. Stir it at five-minute intervals at this stage to prevent it from spilling over. Then, reduce the heat and let it simmer for 1 hour. After thoroughly cooking, turn the stove off and add the vinegar.
- Fourth step - Heat the oil in a frying pan and roast the cumin seeds, mustard seeds, whole red chilies, and curry leaves to release their aroma.
- Fifth step - Pour this tempering over the cooked kadhi recipe and cover for 5 minutes to allow the spices to infuse the mixture.
- Sixth step - Uncover and stir to distribute the tempering.
- Seventh step - Add the fried and cooled pakoras to your serving dish and pour the kadhi over them.
- Eighth step - The pakoras should be immersed in the yogurt sauce for the ideal finish.
Expert Tips
- The yogurt has to be sour - For an authentic flavor, use sour yogurt. To achieve this, let it sit on your kitchen counter for 1-2 hours.
- Don't use chickpea flour—This differs from gram flour; you must source and use fresh besan for this kadhi recipe.
- Make the pakoras ahead of time—I like to make my pakoras ahead of time when possible. If they're too hot, they will become soggy in the kadhi. I often make a large batch and freeze it for this recipe.
- Use the right cooking pot—Due to the gram flour, the kadhi will foam for 15-20 minutes. To avoid spillover, use a large pot with a thick bottom.
- Adjust the water as needed - The consistency of the kadhi should be thick but pourable. Add an extra cup or two of water if it's becoming too dense.
- Don't shorten the cooking time—This Kadhi recipe must be cooked low and slow to allow the gram flour to cook correctly. You'll taste the raw besan if you cook it for less than an hour.
Recipe FAQS
Kadhi refers to a traditional South Asian recipe with a thickened yogurt-based sauce served with pakoras. Curry refers to a gravy cooked with an onion and tomato base.
Punjabi kadhi is hearty and thick and is always served with pakoras. Sindhi kadhi is lighter and thinner and is prepared with tamarind and vegetables. Gujarati kadhi is soupy and usually doesn't contain pakoras.
Kadhi can be stored in the refrigerator for up to 3 days. While many people freeze kadhi, I don't recommend it. When defrosted, the yogurt sauce tends to curdle, and the pakoras become mushy. The best option for reheating is to use a microwave.
Other vegetarian recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Kadhi Recipe (With Pakoras)
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Ingredients
- 2 cups yogurt
- ½ cup gram flour (see notes)
- 1 tsp salt
- 1 tsp red chili powder
- ½ tsp coriander powder
- ¼ tsp turmeric powder
- 2 tsp garlic paste
- 2 tsp ginger paste
- 6 cups water
- ½ yellow onion
- 1 tbsp vinegar
- ¼ cup cooking oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 4 whole dried red chilies
- 12 curry leaves
- 12 pakoras (see notes)
Instructions
- Whisk the yogurt, gram flour, and powdered spices until you have a smooth and creamy mixture.
- Add this mixture, ginger and garlic paste, and 6 cups of water to a blender and mix into a cohesive mixture. (see notes)
- Pour this mixture into a cooking pot, add the sliced onion and bring everything to a boil.
- Reduce to medium heat and stir at intervals for 15-20 minutes, until the kadhi stops foaming.
- Cover and cook on medium-low heat for an hour until you have a thickened and reduced mixture. (see notes)
- Prepare the pakoras using the linked recipe. (see notes)
- Add the cooking oil to a frying pan and roast the cumin seeds, mustard seeds, dry red chilies, and curry leaves for one minute.
- Pour this tempering over the cooked kadhi, cover with the lid, and set aside for 5 minutes.
- Place the cooked pakoras in a serving dish and pour the tempered kadhi over them, immersing them completely.
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