Kadhi or Karhi
Punjabi kadhi or karhi is a comforting dish that is loved for its creamy texture, tangy flavour. Serve it with my vegetable pakoras for perfection!
Ingredients
- 3 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 tsp curry leaves fresh curry leaves are optimum, but dried curry leaves will also work
- 2 tomatoes, blitz into a paste with food processor It needs to be like puree, so the kadhi isn't lumpy
- 2 green chillies, finely cut I put these with the tomatoes in the mini food processor and blitz
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tsp salt
- 500 grams natural yoghurt, full fat
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1 pinch of cumin seeds
- 2 tbsp gram flour (besan) sieve the flour to ensure smooth kadhi
- 4 cups water (1200ml)
- 3 tbsp fresh coriander, finely chopped for garnishing
Instructions
- In a bowl, add the yoghurt, turmeric, garam masala, pinch of cumin seeds, gram flour and water. Whisk together until smooth.
- Heat the oil in a medium sauce pan. Add the cumin seeds, mustard seeds, curry leaves, salt and garlic ginger. Stir through
- Next add the blended tomatoes and green chillies to the pan, and stir through. Let this simmer for 20 minutes on low heat. You will need to add splashes of water as the masala dries out.
- Then add the yoghurt mixture and stir through. Allow this to simmer on very low heat for an hour or until the karhi has thickened. You will know it is done when you see the oil separate from the yoghurt mixture.
- Garnish with the fresh coriander and then serve with plain white basmati rice or chapattis.
Video
Notes
- I've not added a tarka to the recipe, as I think the flavour is amazing as it is. But if you want to add tarka, just fry a sliced onion with a tablespoon of curry leaves and combine with the kadhi after step 4. Stir through then proceed to step 5.
- Kadhi or karhi has to be served with vegetable pakoras. Search vegetable pakoras or see the link in my blog for the perfect vegetable pakora recipe. You can make the pakoras whilst the yoghurt mixture is simmering on low heat to save time.
- Add the pakoras just before you are about to serve. Don't add them too soon, as they longer they sit in the kadhi, the softer/soggier they become.
- The kadhi thickens as it cools down. So if you are eating this later in the day, or even the next day, add a bit of water when reheating.