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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.

Regular price Rs. 180.00
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Here's a recipe for Punjabi Kadhi using Roopak's Punjabi Kadhi Masala:


  • 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)


  • 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!

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