Vegan Punjabi Kadhi

Make this simple Vegan Punjabi Kadhi using plant-based yogurt, a savory gram flour-based curry with crispy onion fritters; sure to leave you smacking your lips and wanting more !

Kadhi is the creamier cousin of a curry-based dish – yogurt-based curry or soup that is thickened with gram flour (besan) and seasoned with spices such as turmeric, mustard seeds, coriander seeds, and topped with fritters. Kadhi is a popular dish in Indian cuisine, especially in the northern regions called Vegan Punjabi Kadhi . It is often enjoyed during the summers due to the yogurt , for its cooling properties that can help us cool down in the hot weather. And, of course, it is tangy and refreshing.

Vegan Punjabi Kadhi served in a bowl garnished with tempering, coriander and onion fritters - 2

Kadhi, or karhi, consists of a thick gravy or soup made with gram flour and yogurt, and often contains fritters called pakora, which are coated in gram flour batter, deep fried and soaked in the kadhi. This dish is often paired with cooked rice or roti. The main ingredient that gives kadhi its tangy flavor is sour curd. This tanginess of Vegan Punjabi Kadhi intensifies when cooked together with other spices.

Two Key Components of a Classic Vegan Punjabi Kadhi dish:

Pakodas or fritters

Pakoras or fritters made from a savory, spicy batter, and a velvety gram flour paste coated with aromatic spices. The sauce is used to submerge the pakoras, allowing them to absorb its flavorful goodness and improve both their texture and flavor. The pakodas are then either deep-fried or air fried/baked till crispy golden brown. Check out my Potato-Onion Fritters (Aloo Pyaz Pakoda) recipe to know how to make these fritters.

Top shot: Vegan Punjabi Kadhi served in a bowl garnished with tempering, coriander and onion fritters - 3

To further intensify the tangy flavor, some kadhi recipes call for adding ingredients like tamarind pulp, dry mango powder (amchur), or lemon juice. These ingredients balance the richness of the yogurt and give depth of flavor by providing acidity and tanginess to the dish.

A wide range of seasonal vegetables can be added to kadhi, making it a flexible dish that can be made to suit your personal preferences and availability. You can add these veggies to the Vegan Punjabi Kadhi raw, or you can sauté them briefly before combining them with the yogurt and besan mixture. They offer texture, color, and flavor changes to the food in addition to increasing its nutritional worth. Using seasonal veggies also guarantees availability and freshness while delivering a flavorful and satisfying dinner.

Some commonly used vegetablesto make the fritters or additions to the Kadhi:

Okra
Eggplant
Potatoes
Cauliflower
Bell peppers
Spinach
Tomatoes
Onions
Drumsticks (moringa pods)
Fenugreek leaves

The Kadhi:

This sauce forms the base of the dish and contributes significantly to its flavor and texture. Yogurt is usually blended with gram flour (besan) and water to create a smooth consistency for the sauce. Then, depending on regional differences and personal preferences, this mixture is seasoned with a variety of spices such curry leaves, fenugreek seeds, mustard seeds, turmeric, and cumin. After that, the yogurt-based sauce is slowly cooked until it thickens, giving the flavors time to combine and take on a rich, sour flavor. Stirring the sauce frequently is essential to avoiding lumps and guaranteeing a smooth consistency. This stage of the recipe for Vegan Punjabi Kadhi lays the groundwork for the delicious kadhi, which goes well with roti or rice.

Ingredients and Substitutes for Vegan Punjabi Kadhi

Ingredients:

Yogurt Mix:

Sour soy yogurt (or any other plant-based alternative)
Water
Chickpea flour or gram flour or Besan
Ground turmeric powder
Salt
Coriander seeds (crushed)
Red chili powder (optional)

Onion Bhaji/Pakoda:

Red onions
Chickpea flour or gram flour or Besan
Carom seeds or Ajwain (crushed)
Salt
Oil for frying

Kadhi:

Oil
Cumin seeds
Coriander seeds (crushed)
Onion
Green chilies (optional)
Hing (Asafoetida)

Garnish:

Fresh cilantro/coriander leaves

Final Tempering:

Oil
Fenugreek seeds
Cumin seeds
Asafoetida
Coriander seeds (crushed)
Kashmiri red chili powder

Substitutes:

Sour soy yogurt: Any other plant-based yogurt such as almond or coconut yogurt.
Chickpea flour or gram flour or Besan: Any of these can be used interchangeably.
Carom seeds or Ajwain: Can be omitted if not available, or substituted with cumin seeds.
Green chilies: Can be omitted if required.
Asafoetida (Hing): This can be omitted if not available, but it adds a distinctive umami flavor.
Kashmiri red chili powder: Can be substituted with regular chili powder, but adjust quantity for desired spiciness.

Top shot: Vegan Punjabi Kadhi served in a bowl garnished with tempering, coriander and onion fritters - 5

Method to make Vegan Punjabi Kadhi with fritters

Make the Bhajis:

Suggestion : You start this process but fry the onion bhajis at the very end after the Kadhi is made.
Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
Heat oil in a deep frying pot.
Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
Once they are brown, take them out and let them drain on paper towels. Let them get crispy, and only then add them to the kadhi.

Siting out the fried fritters out of the hot oil - 6

Making the Kadhi:

Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps. Then add the water and whisk that in. This method ensures the least amount of lumps. Then, set it aside.

A cupful of yoghurt being shown to the camera before it it is added to a glad bowl - 7

In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.

spoonful of cumin seeds being shown to the camera before it is dropped into the hot oil in a pan - 8

Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.

Adding onions to the hot oil with crushed corriander seeds, and cumin in a pan - 9

Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil. Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.

Add the yoghurt mix to the fried onions in a pan - 10

Tempering for the Vegan Punjabi Kadhi and serve:

Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
Stir in red chili powder and asafoetida.
Fry for a few seconds and switch off the heat/flame.
Stir and immediately pour this tempering into the kadhi.
Before serving, garnish with corriander, add the Bhajis/Pakodas and serve hot with roti , naan or basmati rice !

Place the freshly chooped coriander on to the freshly prepard kadhi - 11

Some expert tips for making Vegan Punjabi Kadhi:

Use Sour Yogurt : For the best flavor, use sour yogurt or yogurt that has been sitting for a while. The tanginess of the yogurt adds depth to the kadhi/
Whisk Thoroughly : Make sure to whisk the yogurt and besan mixture thoroughly to avoid lumps. A smooth mixture ensures a creamy kadhi.
Tempering : Pay attention to the tempering (tadka) process. Heating the spices in oil releases their flavors, enhancing the overall taste of the kadhi.
Low Heat : Cook the kadhi on low to medium heat to prevent it from curdling. Stir occasionally to ensure it cooks evenly.

Check out my other yogurt-based recipes:

Vegan Dahi Vada
Vegan Yogurt Raita
Buttermilk or Chaas – perfect summer-time drink
Mango Lassi

Top shot: Vegan Punjabi Kadhi served in a bowl garnished with tempering, coriander and onion fritters - 12

Vegan Punjabi Kadhi – Yogurt Gravy with Fritter

Ingredients1x2x3x

For Yogurt mix:

1 cup sour soy yogurt or any other plant-based alternative
2 cups water
⅓ cup Chickpea flour or gram flour or Besan
½ teaspoon ground turmeric powder
salt to taste
1 ½ tablespoon Coriander seeds crushed
½ teaspoon Red chili powder optional

For onion bhaji/pakoda

2-3 Red onions
3-4 tablespoon Chickpea flour or gram flour or besan
½ teaspoon Carom seeds or Ajwain crushed between your palms
Salt to taste
Oil for frying

For kadhi:

1 tablespoon Oil
1 teaspoon Cumin seeds
1 teaspoon coriander seeds crushed
1 Onion medium sized sliced thin
2 green chilies sliced optional
1 teaspoon Hing/Asofoetida

For final tempering:

1 tablespoon Oil
½ teaspoons Fenugreek seeds
1 teaspoon Cumin seeds
½ teaspoon Asafoetida
1 teaspoon Coriander seeds crushed
1 tsp Kashmiri red chili powder

Garnish

1/4 cup Fresh cilantro/coriander leaves

Instructions

Make the Bhajis:

I suggest you start this process but fry the onion bhajis at the very end after the Kadhi is made.
Start by adding ½-1 teaspoon of salt to the sliced onions in a bowl and let it sit and lose water. This water should ideally be enough to make the onion bhaji batter.
Then add the carom seeds and chickpea flour and mix well. Add a few tablespoons of water if required.
Heat oil in a deep frying pot.
Make rough shapes with the onion mixture with your palms and slowly drop them in the hot oil.
Fry them on medium heat. Should take a few minutes so everything gets cooked from within.
Once they are brown, take them out and let them drain on paper towels.

Making the Kadhi:

Whisk together all the ingredients for the yogurt mixture except the water in a bowl till smooth. Make sure there are no lumps.
Then add the water and whisk that in. THis method ensures the least amount of lumps. Then, set it aside.
In a pan, add oil and bring it to a medium heat. Add cumin seeds, and crushed coriander seeds.
Once they sizzle add the sliced onion to this. Cook in medium-low heat for 7-8 minutes until it turns brown.
Pour the yogurt mixture into a saucepan on a low flame. Bring up the heat and let it slowly come to a boil.
Stir at intervals to prevent sticking, cover and cook for 12 to 15 minutes till the gram flour or besan gets cooked and the kadhi thickens. The consistency should neither be too thick or thin.

Tempering and Serve

Heat oil in a small pan. Add the fenugreek, cumin and crushed coriander seeds and let them sizzle for a while, till they slowly turn golden.
Stir in red chili powder and asafoetida.
Fry for a few seconds and switch off the heat/flame.
Stir and immediately pour this tempering into the kadhi.
Before serving, add the Bhajis/Pakodas and serve hot with roti, naan or basmati rice!

Nutrition

Can we take a moment and appreciate this Frozen Chai Martini, “Chaitini” or “Mocktini” if you will? If its getting warm where you live, then you need to make this asap! It is fragrant with spices like cardamom and cinnamon and aromatic with ginger. The perfect non-alcoholic beverage to pre-game with keeps you alert thanks to the tea and with no need for dairy.

Frozen vegan chai martinis in 2 glasses - 13

Why Chai Martini (Chaitini)?

I love chai and all things chai-infused so when I saw Kendall Jenner make Chaitini on her TikTok, I just knew I had to do a mocktail version, although this one isn’t trying to be an alcoholic drink. It’s just a fun drink to have.

What you’ll need to make Vegan Frozen Chai Martini

Base Ingredients for Frozen Chai Martini

2 cups Water (480 ml)
2-3 tsp Loose tea leaves black tea
1/2 cup oat/soy milk 160 ml
Brown sugar to taste

Whole Spices

4-5 Whole green cardamom
2-3 Black peppercorns
4-5 Whole cloves
1 stick Cinnamon

Aromatics

1 inch Ginger

Optional:

If you want to make this drink taste like a mocktail then add a couple shots of NA tequila or seedlip
If you want to make this drink alcoholic then add 2 ounces of tequila or 2 ounces of Vodka

Frozen vegan chai martinis in 2 glasses, landscape view - 14

Ingredients and subs:

Vegan milk : I prefer soy milk or oat milk for this. You can also use almond milk.

Black tea: You can sub the loose leaves with chai tea-bags

Whole Spices : Cardamom, cloves, cinnamon, star anise, black pepper. You can choose to not use whichever spice is not available to you from this list. Sometimes I just add cardamom and it’s delicious.

Aromatics : This is where the recipe takes to the next level. Lemongrass and Ginger. These two bad boys here make this Vegan Chai extremely fragrant and delicious. The flavor punch! You can skip these if it ain’t available.

How to make Frozen Chai Martini?

For this recipe, we are making a Masala Chai without the milk and adding the milk later when blending to make the frozen drink. This Chaitini is all about those spices and good quality black tea leaves. Drop into your local Indian store.

Steps to make the chai first:

Start by crushing your whole spices in a mortar and pestle.
Then add the sliced ginger to the mortar and crush that as well.
Add the spices and aromatics to a pan with water in it and bring to a boil.
Once it starts boiling, add the tea leaves and bring down the heat.
Let it get to the strength of infusion you want, and turn off the heat.

Make the Chai ice cubes:

Let the chai cool down completely and then pour it into an ice-cube tray and let it set.
Once you are ready to make the frozen chaitini, take out the ice and add it to a blender.
Pour 1/2 cup of soy/oat milk into the blender as well and blend it.
Ideally, you should have an icy blend.
Pour it into martini glasses.
Garnish with a dust of cinnamon and cinnamon sticks. Enjoy!
Serve with snacks like Pazham Pori , Samosas or Aloo Tikki !

Frozen vegan chai martinis in 2 glasses - 15

Let me knowhow it was!

Other mocktail recipes you might like:

Kumquat Cardamim Whisper
Sleepy Girl Mocktail with Cherry Juice or Kiwi
Pear Vanilla Mocktail: Pearadise Vanilla Bliss
Grapefruit Sage Mocktail – Ruby Sage Sparkler
Smoky Coconut Jalapeño Mockerita – Mocktail
Raspberry Ginger Rosemary Mocktail
Watermelon Mocktail Spritz – Summer Drink

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