1. Punjabi Kadhi by Masterchef Sanjeev Kapoor
Punjabi Kadhi by Masterchef Sanjeev Kapoor

2. Punjabi Kadhi Description Ingredients Method Chef’s tip
Nutrition facts
Book
Similar recipes with links

3. Description A tangy kadhi best accompained with steamed rice
Description
A tangy kadhi best accompained with steamed rice
Cooking Time: 10 – 15 minutes
Servings: 4
Preparation Time:  minutes  
Category: Vegetarian

4. Ingredients www.sanjeevkapoor.com For pakoras
Gram flour (besan) /4 cup
Onion ,chopped medium
Fenugreek leaves (methi),chopped small 1/2 bunch
Ginger,grated inch piece
Carom seeds (ajwain) teaspoon
Red chilli powder teaspoon
Baking powder /4 teaspoon
Salt to taste
Olive oil +deep fry tablespoon
For Kadhi
Yogurt cup
Gram flour (besan) /4 cup
Turmeric powder teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Cumin seeds /2 teaspoon
Black peppercorns
Dry red chilies, broken into
Onion ,sliced (optional) medium
Ginger,chopped /2 inch piece

5.
Method
Mix all the pakora ingredients, except olive oil, adding about half a cup of water. Heat sufficient olive oil in a kadai (wok), drop small portions of the pakora mixture and deep fry till golden brown.
Drain and place them on an absorbent paper and set aside. For kadhi, whisk yogurt well and mix gram flour (besan). Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and three cups of water. Heat two tablespoons of olive oil in a kadai Add fenugreek seeds, cumin seeds, black peppercorns and broken red chillies. Stir-fry for half a minute.
Add onion (if using) and ginger and stir-fry for a minute. Add yogurt mixture. Bring to a boil and simmer on low heat for about fifteen minutes, stirring occasionally. Add red chilli powder and fried pakoras and continue to simmer for four to five minutes.
Serve hot with steamed rice.

6.
Tips by Chef
Best served hot with steamed rice.

7. Recipe Books Cooking with Olive oil:
Recipe Books
Cooking with Olive oil:

8. Similar recipes on SanjeevKapoor.com
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