Name: Kadhi (Not Curry)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 cup Yogurt; 0.5 cup Gram Flour (Besan); 2 cups Water; 1 tsp Turmeric Powder; 1 tsp Red Chili Powder; 2, sliced Red Onions; 2 cups Spinach; 0.25 cup Chopped Coriander; 1 tsp Carom Seeds (Ajwain); 1 tbsp Chopped Ginger; 1-2 Chopped Green Chilies; 5-6, chopped Fresh Curry Leaves; 1.5 cups Gram Flour (Besan); 1 pinch Baking Soda; to taste Salt; as needed Water; for deep frying Oil; 2 tbsp Ghee; 0.25 tsp Asafoetida (Hing); 1 tsp Mustard Seeds; 1 tsp Fenugreek Seeds; 1 tsp Coriander Seeds; 3-4 Dried Red Chilies (Guntur Chilies); 1 tsp Kashmiri Red Chili Powder; 1 tsp Cumin Seeds; 1 tbsp Dried Fenugreek Leaves (Kasuri Methi); as needed Fresh Coriander; sliced, as needed Red Onions; sliced, as needed Green Chilies; as needed Edible Flowers

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare the Kadhi Base Mixture
In a bowl, combine 1 cup of yogurt and 0.5 cup of gram flour. Add 2 cups of water, 1 tsp of turmeric powder, and 1 tsp of red chili powder. the mixture until smooth and lump-free. Set aside.
Prepare the Pakora Batter
In a separate bowl, combine the sliced red onions, torn spinach, 0.25 cup chopped coriander, 1 tsp carom seeds, 1 tbsp chopped ginger, 1-2 chopped green chilies, and 5-6 chopped fresh curry leaves. Add 0.5 cup of gram flour and mix well. Add another 0.5 cup of gram flour and mix. Gradually add water, bit by bit, mixing until the ingredients are nicely coated and the mixture is sticky. Add a tiny pinch of baking soda and salt to taste. Add a final 0.5 cup of gram flour and mix thoroughly until a sticky batter forms.
Fry the Pakoras
Heat oil for deep frying in a pan. Once hot, drop spoonfuls of the pakora batter into the oil. Fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried pakoras and place them on a plate.
Prepare the Kadhi Tadka (Tempering)
In a large pot, heat 2 tbsp of oil or ghee. Add 0.25 tsp asafoetida, 1 tsp mustard seeds, 1 tsp fenugreek seeds, and 1 tsp coriander seeds. Once the seeds start to splutter, add 3-4 dried red chilies and 5-6 fresh curry leaves. Stir for about until fragrant. Add the sliced red onions and cook until they soften, without browning them.
Cook the Kadhi
Pour the prepared Kadhi base mixture into the pot with the . Stir continuously to prevent lumps from forming. Add salt to taste. Bring the mixture to a gentle and let it cook on very low heat, stirring occasionally, until it thickens to your desired consistency. This can take about .
Prepare the Final Tempering (Tarka) for Garnish
In a small pan, heat 2 tbsp of ghee. Add 3-4 dried red chilies (Guntur chilies), 1 tsp Kashmiri red chili powder, 1 tsp cumin seeds, and a bit of asafoetida. Cook until the spices are fragrant, about . Stir in 1 tbsp of dried fenugreek leaves (Kasuri Methi).
Assemble and Serve
Pour about half of the prepared final into the Kadhi and stir it in. Transfer the Kadhi to a serving dish. Garnish with fresh coriander, sliced red onions, sliced green chilies, and edible flowers. Add the fried pakoras to the Kadhi. Pour the remaining over the top for an extra burst of flavor and visual appeal. Serve hot.

Before You Cook

Helpful details before you start

Spice LevelFiery

Chili powder · Ginger · Green chili · Mustard · Red chili · Chili

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 6 swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

Ingredient Substitutions

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)

AllergensThis recipe contains dairy.

dairy

Kadhi (Not Curry)

55 mins

Indian · North Indian

20 min

35 min

4 People

~450 kcal

For Kadhi Base

For Pakoras

For Tempering (Tarka)

For Garnish

Prepare the Kadhi Base Mixture

Prepare the Pakora Batter

Fry the Pakoras

Prepare the Kadhi Tadka (Tempering)

Cook the Kadhi

Prepare the Final Tempering (Tarka) for Garnish

Assemble and Serve

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