Kadhi
A warm, comforting yogurt-based curry from North India with a silky smooth texture and gentle tang. Gram flour gives the kadhi body while tempered spices add a fragrant finish. A soul-satisfying staple served with steamed rice.
For 4 servings
- prep · ~5 min
Prepare the kadhi base.
1.In a large bowl, whisk yogurt, besan, turmeric powder, and salt until completely smooth with no lumps.2.Gradually add 4 cups of water, whisking continuously to form a thin, uniform mixture. - simmer · ~35 min
Cook the kadhi slowly.
1.Pour the yogurt mixture into a deep pot.2.Place over medium heat and bring to a gentle boil, stirring frequently to prevent curdling.3.Once it boils, lower the heat and simmer for 30-35 minutes, stirring occasionally, until the kadhi thickens and the raw besan taste disappears.TIPStirring frequently in the first few minutes prevents the yogurt from splitting. Low heat is key after the boil. - temper · ~3 min
Make the tempering.
1.Heat oil in a small pan over medium heat.2.Add cumin seeds, mustard seeds, and fenugreek seeds. Let them splutter (30 sec).3.Add asafoetida, dried red chili, and curry leaves. Fry until fragrant (20 sec).4.Add chopped garlic and sauté until golden (1 min).5.Remove from heat and stir in red chili powder. - assemble · ~2 min
Combine and finish the kadhi.
1.Pour the hot tempering directly over the simmering kadhi.2.Stir gently to swirl the tempering through the kadhi.3.Simmer for an additional 2 minutes so the flavors merge.4.Turn off the heat. - garnish
Garnish with fresh coriander leaves and serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt and besan mixture until completely lump-free to avoid a grainy texture.
- 2Stir the kadhi frequently during the first 10 minutes of simmering to prevent the yogurt from curdling.
- 3Cook the kadhi on low heat after it reaches a boil for a smooth, silky consistency.
- 4Let the tempering spices splutter fully in hot oil before adding asafoetida for maximum aroma.
- 5Add the tempering to the kadhi while both are hot so the flavors infuse deeply.
- 6For a thicker kadhi, simmer uncovered for an extra 10 minutes to reduce the liquid.
Adapt it for your goals.
Pakora kadhi
Add deep-fried onion-and-besan fritters (pakoras) to the simmering kadhi for a classic Punjabi version with added texture and heft.
low oilLow-oil
Skip the oil-based tempering and dry-roast the cumin, mustard, and fenugreek seeds in a pan before adding to the kadhi, reducing fat without losing flavor.
high proteinHigh-protein
Add boiled chickpeas or paneer cubes during the last 10 minutes of simmering to boost the protein content while keeping the dish vegetarian.
veganVegan
Substitute full-fat yogurt with a thick, unsweetened plant-based yogurt (like coconut or soy) and use oil for tempering to make it completely dairy-free.
Why this is on our healthy list.
Rich in Probiotics
The live cultures in yogurt support gut health and digestion when the kadhi is consumed fresh and not boiled excessively.
Good Source of Plant Fiber
Besan (chickpea flour) provides dietary fiber which aids in satiety and promotes healthy bowel movements.
Anti-Inflammatory Spices
Turmeric, cumin, and fenugreek seeds are traditionally known for their anti-inflammatory and antioxidant properties.
Low in Fat
This version uses minimal oil (only in the tempering), making it a lighter option compared to many creamy North Indian curries.
Frequently asked questions
Curdling happens when the yogurt mixture is boiled too vigorously or not stirred enough. Use room-temperature yogurt, whisk in besan thoroughly, and keep the heat low after the first boil.
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