Written by Chetna Makan


National Curry Week: Punjabi Kadhi

Is there a better time to learn how to make a new curry, than Curry Week? Of course there’s not, and we are as grateful as ever to Chetna Makan for coming up with an absolute treat of a recipe. Prepare your tastebuds.

Chetna and her mum: we'd like them to come round for dinner please.

Chetna and her mum: we’d like them to come round for dinner please.

This is a very light and refreshing yogurt curry popular in India. Every region makes its own version.

This recipe is my mum’s north Indian style of kadhi enjoyed with onion pakoras and best eaten hot with rice.


For the onion pakoras:

1 onion, thinly sliced
5 tbsp gram flour
½ tsp salt
½ tsp mango powder (amchur)
1 green chilli, finely chopped
Small handful of fresh coriander leaves, finely chopped
Sunflower oil for frying

For the kadhi:

1 tbsp sunflower oil
½ tsp mustard seeds
½ tsp cumin seeds
6-7 curry leaves
1 onion, finely chopped
1 small green chilli, finely chopped
4 cloves garlic, finely chopped
250g natural yogurt
100g gram flour
2 tsp salt
½ tsp chilli powder
1 tsp turmeric powder
1 tsp garam masala
Handful of fresh coriander leaves


For the pakoras:

Half fill a deep pan with the oil and heat it ready for deep frying – roughly to 180°C. Alternatively, use a deep fat fryer.

Put all the pakora ingredients into a bowl and mix well. Slowly add 1 tbsp of water at a time and make it into a thick batter; you might need anything between 3-6 tbsp of water.

Slowly put 1 tbsp of batter into the hot oil and fry all the pakoras until golden.

For the kadhi:

Heat the oil in a pan and add the mustard and cumin seeds. When they start to pop, add the curry leaves, then the onions, chilli and garlic and cook until the onions have softened.

In a bowl whisk the yogurt and gram flour with the salt, chilli, turmeric and 1½ litres of water. Once mixed well pour this into the onions, bring to a boil, cover and cook for 15-20 minutes.

Once done, if the kadhi is too thick then add another 200 ml of boiling water to the pan. Then add the garam masala and put the onion pakoras into the kadhi. Let it simmer for five minutes then sprinkle the fresh coriander on top and serve with rice.

Watch my mum and me cook this recipe on my YouTube channel, Food with Chetna here:

Check out Chetna’s other delicious recipes here.


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Written by Chetna Makan

I am a fashion designer, who after becoming a mum discovered the world of baking. Also seen in the Great British Bake Off 2014. @chetnamakan