Punjabi kadhi recipe in slow cooker or crockpot
Aromatic & delicious Punjabi Kadhi Pakora prepared with buttermilk and gram flour and cooked in slow cooker. A hearty and comforting meal when paired up with cumin rice!!
Servings: 4 PEOPLE
Ingredients
FOR KADHI
- 1/2 cup Besan (Chickpea flour)
- 3 cup Buttermilk or Curd
- 3.5 cup Water
- 1 teaspoon Haldi (Turmeric powder)
- Salt to taste
FIRST TEMPERING/TADKA
- 1 tablespoon Oil
- A pinch of Hing/ Asafoetida
- 1.5 teaspoon Methi dana (Fenugreek seeds)
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
SECOND TEMPERING/TADKA
- 1 tablespoon Oil
- 1 medium onion chopped
- 2-4 pieces of Whole red Chilies
- 2 teaspoon Garam Masala Powder
- 1.5 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Deggi Mirch or Red chili Powder
FOR PAKODAS - MAKES 12-15 PAKODAS
- 1 cup Besan (Chickpea flour)
- 1 cup Chopped Spinach leaves
- 1 medium Sliced Onions
- 1/2 teaspoon Red chili powder
- 2 tablespoon Kastoori methi/ dried fenugreek leaves
- Salt to taste
- 2 tablespoon Oil
Instructions
MAKING KADHI
- Assemble: all the ingredients for kadhi.
- Combine buttermilk and besan in a bowl.
- Add salt and turmeric and..
- Using a hand blender or mixer blend the mixture.
- Pour this besan mixture in a slow cooker.
MAKING FIRST TEMPERING/TADKA
- Assemble: ingredients for first tempering.
- Heat oil/ghee in a pan, add all the ingredients one by one. When ginger-garlic starts to change color take it off the flame and..
- Pour it over the kadhi.
- Close the lid and let it cook undisturbed for 4 hours on HIGH setting.
MAKING PAKODA
- Meanwhile let's prepare the pakodas.
- Clean, wash and chop spinach leaves.
- Add all the ingredients listed under pakoas in a bowl.
- Add spices besan and pour enough water to make a thick batter.
- Grease an appe pan.
- Add batter to each mould.
- Cover and cook.
- Keep turning occasionally and cook until pakodas are crispy and brown in color.
- Feel free to fry pakodas for your kadhi. Set it aside.
MAKING FINAL TADKA/TEMPERING
- After 4 hours, kadhi is all cooked and thick. To adjust the consistency, I have added an extra 1 cup of water to my kadhi.
- Add pakodas...
- Sprinkle garam masala and mix. Cover the lid and let it simmer for another 1 hour on HIGH setting.
- Assemble: ingredients for second tadka.
- Heat oil/ghee in a pan. Add whole red chilies and cumin seeds. As they start to sputter, add chopped onions and cook until onions are translucent. Add red chili powder or degi mirch and take it off the flame.
- Pour the tadka over the kadhi..
- Mix it well.
- Sizzling hot kadhi is ready for dinner.
- Enjoy it with jeera rice or hot rotis.
