Punjabi Kadhi Masala
Punjabi Kadhi Masala
Make fine batter of Besan & Curd. Heat oil, add chopped onions, Roopaks Kadhi masala & stir for few minutes.Then add the batter and cook. Add 'pakoras' when half-done.
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Rs. 180.00
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Rs. 180.00
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Here's a recipe for Punjabi Kadhi using Roopak's Punjabi Kadhi Masala:
Ingredients:
- 1 Cup besan (gram flour)
- 2 Cups yogurt
- 3 Cups water
- 2 Tablespoons Roopak's Punjabi Kadhi Masala
- 1 Teaspoon turmeric powder
- Salt to taste
For Tempering (Tadka):
- 2 Tablespoons oil or ghee
- 1 Teaspoon cumin seeds
- 1 Teaspoon mustard seeds
- 2-3 Dried red chilies
- 1 Onion, thinly sliced
- 1 Tablespoon minced garlic
- 1 Tablespoon minced ginger
- Curry leaves (optional)
- 1 Tablespoon Roopak's Punjabi Kadhi Masala
For Garnish:
- Fresh cilantro leaves, chopped
- Sliced green chilies (optional)
Instructions:
- In a mixing bowl, whisk together besan, yogurt, water, Roopak's Punjabi Kadhi Masala, turmeric powder, and salt until smooth.
- Heat oil or ghee in a large pot over medium heat. Add cumin seeds, mustard seeds, and dried red chilies. Let them splutter.
- Add sliced onions and sauté until they turn translucent.
- Add minced garlic, minced ginger, and curry leaves (if using). Sauté for another minute until the raw smell disappears.
- Pour the prepared besan-yogurt mixture into the pot. Stir continuously to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, stirring occasionally. The kadhi should thicken slightly.
- In a separate small pan, heat a little oil and add Roopak's Punjabi Kadhi Masala. Roast the masala for a minute until fragrant, then add it to the simmering kadhi. Mix well.
- Once the kadhi is cooked and thickened to your desired consistency, remove it from heat.
- Garnish with chopped cilantro leaves and sliced green chilies.
- Serve hot with steamed rice or roti.
Enjoy your delicious Punjabi Kadhi made with Roopak's Punjabi Kadhi Masala!