Punjabi Kadhi With Vegetables
60 Min

Punjabi Kadhi With Vegetables

This is a traditional soup like curry eaten in Northern India during the summer time. It’s made with yogurt and thickened with chickpea flour. You may eat it with plain rice or as a soup with vegetables in it.

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Cook Time

60 Minutes



Step 1
Whisk the yogurt, water, chickpea flour, turmeric, ginger, ghee, and salt together in a deep stockpot. Start simmering the mixture while frequently stirring it.
Step 2
Cook on medium heat until it comes to a boil, turn the heat down and simmer for 20 to 30 minutes. Keep checking it every 2 to 3 minutes or it may settle to the bottom and burn. Turn the heat off and let the kadhi rest.
Step 3
In a frying pan, warm the remaining 2 to 3 tablespoons ghee and pop the mustard and cumin seeds. Within seconds, add the minced onion, garlic, and squash.
Step 4
Cover the frying pan, turn the heat to its lowest setting, and cook the onions and squash until soft.
Step 5
Add the cherry tomatoes and immediately stir the mixture into the kadhi.
2 cups plain whole-milk yogurt
2 to 3 cups water
1/4 cup chickpea flour
1 teaspoon ground turmeric
2 tablespoons grated unpeeled ginger
2 tablespoons ghee
2 teaspoons sea salt
2 tablespoons ghee
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1/2 cup minced red onion
1 tablespoon minced garlic
2 cups squash, cut into 1-inch pieces
1 cup cherry tomatoes

Notes & Variations

  • Without the squash or the cherry tomatoes, the kadhi can also be used as a sauce for grilled vegetables or fish.
  • It’s best to use whole-milk yogurt for a rich creamy texture.
60 Min

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