Pakistani Kadhi

Name: Pakistani Kadhi
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Pakistani
Ingredients: 400 g yogurt; 4 tbsp besan; 12 pakoras; 1 tsp fenugreek seeds; 2 tbsp ghee; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Pakistani Kadhi is a traditional dish from Punjab, known for its tangy and creamy yogurt-based sauce thickened with besan (gram flour). This version is prepared with a generous use of ghee and seasoned with fenugreek seeds, offering a rich and aromatic experience that is deeply rooted in home cooking traditions.

Kadhi is often enjoyed as a comforting meal, with the addition of pakoras adding a delightful texture to the dish. The balance of flavors is achieved through careful seasoning, typically judged by hand, making it a staple at family gatherings where it is shared and savored together.

Ingredients

400 gyogurt
4 tbspbesan
12pakoras
1 tspfenugreek seeds
2 tbspghee
to tastefine sea salt

Method

In a mixing bowl, combine 400 g yogurt and 4 tbsp besan. Whisk them together until smooth and free of lumps. This mixture will form the base of your Kadhi, giving it a creamy texture and tangy flavor. Set it aside for now.
In a large, heavy-bottomed pot, heat 2 tbsp ghee over medium heat. Once the ghee has melted and is shimmering, add 1 tsp fenugreek seeds. Stir them gently until they release a nutty aroma and turn a light golden brown, which should take about a minute. This step flavors the ghee, which will infuse the entire dish.
Add the yogurt-besan mixture to the pot with the ghee and fenugreek seeds. Stir continuously to prevent any lumps from forming. Keep the heat on medium and cook until the mixture starts to thicken and the raw smell of besan fades, which indicates it's cooked through.
Gently add the 12 pakoras into the pot, ensuring they are submerged in the Kadhi. Allow them to simmer in the mixture, absorbing the flavors and softening slightly. The Kadhi should have a thick, creamy consistency, and the pakoras should be tender but not falling apart.
Taste the Kadhi and add fine sea salt to suit your preference. Stir well to ensure the salt is evenly distributed throughout the dish. The Kadhi should have a balanced tanginess from the yogurt and a subtle earthiness from the spices.
Once the desired consistency and flavor are achieved, remove the pot from the heat. Serve the Kadhi hot, ideally with steamed basmati rice or fresh naan, allowing the creamy texture and rich flavors to be enjoyed by all at the table.