Taste Shahi

Potato Onion Kadhi
Table of Contents
1).Ingredients
2).Steps
Ingredients
Prep & Cook Time Type Flavour
10 minutes + 35 minutes Indian Warm, Savory, Spicy
Course Dietary Pattern Serving
Main, Lunch, Dinner Lacto-veg, Vegetarian, Includes dairy, No eggs, No meat
6
  • Bowl mix
    1. 1/2 cup Gram flour
    2. 1 teaspoon Turmeric
    3. 1/2 teaspoon Red chilli powder
    4. 1 cup Curd
    5. 4 cup Water
  • Curry Preparation
    1. 1 tablespoon Oil
    2. 1 teaspoon Cumin seeds
    3. 1 teaspoon Mustard seeds
    4. 1 teaspoon Coriander seeds
    5. 1/4 teaspoon Fenugreek seeds
    6. 1/4 teaspoon Asafoetida (Heeng)
    7. 1 inch Ginger, grated
    8. 1 Green chilli, chopped
    9. 1 large Onion, julienne cut
    10. 1 large Potato, cubed
    11. 10 Curry leaves
    12. 2 teaspoons Salt (or as per taste)
    13. 1 tablespoon Dried Fenugreek leaves (Kasuri Methi), crushed
    14. Fresh Coriander leaves, chopped, for garnishing
  • Tempering
    1. 1 tablespoon Ghee (Clarified Butter)
    2. 1 Dried red chilli, broken in half
    3. 1 pinch Asafoetida (Heeng)
    4. Few Curry leaves
Steps

Preparation

  1. In a bowl, whisk together gram flour, turmeric, red chilli powder, curd, and water until smooth and lump-free.
  2. Grate the ginger and finely chop the green chilli.
  3. Peel and slice the onion lengthwise (julienne cut).
  4. Peel and cut the potato into small cubes.

Prepare Curry

  1. Heat oil in a heavy-bottomed pan over medium heat.
  2. Add cumin seeds, mustard seeds, coriander seeds, fenugreek seeds, and asafoetida. Saute briefly until the seeds splutter.
  3. Add ginger, green chilli, and curry leaves. Cook until the ginger turns lightly golden.
  4. Add the sliced onions and saute until they become translucent.
  5. Add the cubed potato and saute for a few minutes.
  6. Stir the prepared gram flour mixture and slowly pour it into the pan, stirring continuously.
  7. Keep stirring until the mixture starts to bubble.
  8. Reduce the heat to low, partially cover the pan, and let the kadhi simmer for about 30 minutes, stirring at least once every 10 minutes, until the raw taste of gram flour disappears and the gravy thickens.
  9. Adjust the consistency by adding water if the kadhi becomes too thick.
  10. Add salt, crushed dried fenugreek leaves (kasuri methi), and fresh chopped coriander leaves.
  11. In a separate pan, prepare the tempering by heating ghee with dried red chilli, asafoetida, and curry leaves.
  12. Pour the tempering over the prepared kadhi just before serving.
Potato Onion Kadhi is a comforting North Indian yogurt-based curry featuring sautéed potatoes (aloo) and onions (pyaz). Unlike the classic Punjabi Kadhi Pakora, which uses deep-fried fritters, this version uses sliced vegetables directly in the gravy, making it quicker and lighter. The word "Kadhi" is derived from the Hindi word kadhna, which means "to reduce" or "slow-cook," referring to the process of simmering the mixture until it reaches a thick, creamy consistency.