Ingredients with Measurements:
- 1 cup gram flour (besan)
- 1 cup yogurt
- 1/2 cup cashews (kaju), soaked in water for 30 minutes
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1 tsp mustard seeds (rai)
- 1/2 tsp fenugreek seeds (methi)
- 1/4 tsp asafoetida (hing)
- 2-3 dried red chillies
- 1 tsp turmeric powder (haldi)
- 1 tsp red chilli powder (lal mirch)
- Salt to taste
- 4 cups water
- Coriander leaves for garnish
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend the soaked cashews with 1/2 cup water until smooth. Set aside.
2. In a mixing bowl, whisk together the gram flour and yogurt until smooth.
3. In a large pot, heat the oil over medium heat. Add the cumin seeds, mustard seeds, fenugreek seeds, asafoetida, and dried red chillies. Fry for a few seconds until fragrant.
4. Add the gram flour-yogurt mixture to the pot and stir well.
5. Add the cashew paste, turmeric powder, red chilli powder, and salt. Mix well.
6. Slowly pour in the water while stirring continuously to avoid lumps.
7. Bring the kadhi to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
8. Garnish with coriander leaves and serve hot with rice or roti.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for frying, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 25g
Protein: 10g
Fiber: 4g
Substitutions for ingredients:
- Almonds or peanuts can be used instead of cashews
- Sour cream can be used instead of yogurt
- Vegetable oil can be used instead of oil
Variations:
- Add vegetables like okra, eggplant, or spinach to the kadhi for a more nutritious meal
- Add paneer or tofu for a protein boost
- Use coconut milk instead of water for a creamier kadhi
Tips and tricks:
- Whisk the gram flour and yogurt well to avoid lumps in the kadhi
- Soak the cashews in water for at least 30 minutes to make them easier to blend
- Stir the kadhi occasionally while simmering to prevent it from sticking to the bottom of the pot
Storage instructions:
Store leftover kadhi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kadhi in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the kadhi in a bowl with a sprinkle of coriander leaves on top.
Garnishes:
Coriander leaves
Pairings:
Rice, roti, or naan
Suggested side dishes:
Mixed vegetable curry, dal, or raita
Troubleshooting advice:
- If the kadhi is too thick, add more water to thin it out
- If the kadhi is too thin, simmer it for a few more minutes to thicken it up
Food safety advice:
Make sure to cook the kadhi thoroughly to avoid any foodborne illnesses.
Food history:
Kadhi is a popular dish in North India and Pakistan. It is typically made with yogurt and gram flour, and can be served with rice or roti.
Flavor profiles:
Creamy, tangy, and slightly spicy
Serving suggestions:
Serve the kadhi hot with rice or roti for a comforting and satisfying meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian