Punjabi Kadhi Masala

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!